Celebrate World Umami Day With This Recipe For Almyache Dangar Mushroom Cutlet By Chef Ajay Chopra

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Ingredients

- Button Mushroom - 200 grams - Potato (small) - 1 - Onion (finely chopped) - 1 - Tomato (finely chopped) - ¼ cup - Coriander Powder - ¼ tsp - Red Chilli Powder - ¼ tsp - Cumin Powder - ¼ tsp - Salt - ¼ tsp - Black Pepper Powder - ¼ tsp - Monosodium glutamate (MSG) – 1 tsp -Garam Masala Powder - ¼ tsp Breadcrumbs - 3 tbsp - Rice Flour - 3 tbsp - Oil - 2 tbsp + For frying - Water - As needed

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Step 1 

Peel and quarter the potato. Boil in a saucepan until tender, then mash and set aside.

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Chop mushrooms into 6-8 pieces each.

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Step 2 

Heat 2 tablespoons of oil in a pan, sauté onions for 1 minute, then add chili powder, coriander powder, cumin powder, black pepper powder, salt, and chopped tomato

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Step 3 

Add mushrooms and cook for 4-5 minutes until moisture evaporates.

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Step 4 

Combine this mixture with the mashed potatoes, add garam masala, MSG, and breadcrumbs, and mix well.

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Step 5

Form into 8 patties and coat with rice flour.

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Step 6

 Shallow fry in hot oil until golden brown and crisp on both sides.

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Step 7

Enjoy your Almyache Dangar mushroom cutlets!

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