Goan Mushroom Cutlet, How to make Mushroom Cutlet
Recipe type: side, vegetarian
RecipeCuisine: Indian, Goan
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Easy Goan Mushroom Cutlet a healthy option to non veg food
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 packet of fresh button mushrooms Or 200 gms
  • 4 small boiled potatoes peeled and mashed Or 3 medium sized potatoes
  • 1 medium sized onion chopped finely
  • 1 tbsp oil + 2 tbsp oil for shallow frying
  • 1 green chili finely chopped Or 1 tbsp red chili powder (I used red chili powder)
  • 1 tbsp coriander powder
  • ½ t/s asofoetida
  • ½ t/s turmeric
  • 1 tbsp cumin powder
  • ½ tbsp garam masala powder
  • ½ cup chopped coriander leaves
  • 3 tbsp besan (gram flour) Or rice flour
  • 3 tbsp semolina for coating the cutlet
  • salt as per taste
How to make the recipe?
  1. Wash the mushrooms and wipe them with a cloth to remove moisture. Chop them into small pieces shape but dont chop too thin Or fine.
  2. Now take another pan add oil to it. Once oil is hot add asofoetida, chopped onion, and green chilies if using them. Saute for a minute. Now add the chopped mushrooms.
  3. Mix all nicely once mushroom starts leaving water. Add turmeric, red chili powder if using, coriander seed powder, garam masala powder, cumin powder. Cook for 2 to 3 mins and switch off the gas. Allow to cool down.
  4. Take boiled potatoes and mash them with your finger. Put the mushroom mixture, gram flour, salt and coriander leaves into the mashed potatoes. Now mix all of them with your hand. If the mixture is sticky add some flour more.
  5. Make small balls from them and slightly flatten them with your palm. Rub some oil on your palm if mixture is too sticky. Spread semolina on a dish. Roll these balls on them.
  6. Place pan on high fire. Put oil once oil is hot reduce the flame. Now gently place these semolina coated balls. Shallow fry them until golden brown from both the sides.
  7. Place the cutlets on absorbent paper to absorb excess oil. Garnish with coriander leaves, sev Or tomato ketchup. Serve hot with a cup of tea.
Notes
1. Mushroom has a lot of moisture. So either you can remove mushrooms half cooked i.e. before it starts leaving water Or cook mushrooms completely and let the moisture evaporate.
2. Some people also add rice flour instead of gram flour.
3.Also some also dip these cutlets into egg before frying. There are a lot of variations to it.
4. If you like peanuts add them into these then.
5. If you like them more spicy you could add more red chili powder. If you want them tangy add some chat masala Or squeeze lime juice on them before eating.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/goan-mushroom-cutlet/