Goan Mushroom Cutlet – tasty and perfect for a tea time snack during heavy rain pours 🙂 Goan Mushroom Cutlets are very famous in Goa. Mushrooms are known as Almya and Dangar means cutlet hence Almyache Dangar. Mushrooms are tossed with spices and onion then mixed with mashed potato. They are formed into cutlets and then shallow fried. Sounds easy right 😉
These cutlets are crunchy on top, soft within and its super yum. Actually you would feel you are eating a non veg cutlet but it’s not. Such is the magic of mushrooms. Since I have posted these pics on Facebook I am getting request to update the recipe at the earliest.
The best part is you can even bake these cutlets. Preheat the oven at 200°C for 20 mins before baking. Drizzle some oil over the cutlets. Bake at 180°C and for 15 to 16 mins. Later reverse the other side and bake for 5 to 6 mins more Or until it’s cooked.
It’s actually monsoon but no rains in Pune. I am praying that it showers soon here! I am eating a lot of veg food out here as fish is quite expensive here unlike Mumbai. Also fish is not that fresh so we generally avoid because of second reason. As fresh is the fish the tasty is your dish… gosh I am rhyming 😉
Goan Mushroom Cutlets recipe card below:
- 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
- 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
- Wash the mushrooms and wipe them with a cloth to remove moisture. Chop them into small pieces shape but
dontchop too thin Or fine.
- Now take another pan add oil to it. Once
oilis hot add asofoetida, chopped onion, and green chilies if using them. Saute for a minute. Now add the chopped mushrooms.
- 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.
- Take boiled potatoes and mash them with your finger. Put the mushroom mixture, gram flour, salt and coriander
leavesinto the mashed potatoes. Now mix all of them with your hand. If the mixture is sticky add some flour more.
- Make small balls from them and slightly flatten them with your palm. Rub some oil on your palm if
mixtureis too sticky. Spread semolina on a dish. Roll these balls on them.
- 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
fromboth the sides.
- Place the cutlets on absorbent paper to absorb excess oil. Garnish with coriander leaves,
sevOr tomato ketchup. Serve hot with a cup of tea.
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.