Flavors of Mumbai

Goan Mushroom Cutlet , How to make Mushroom Cutlet | Almyache Dangar

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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 😉

Goan Mushroom Cutlet , How to make Mushroom Cutlet | Almyache Dangar

Goan Mushroom Cutlet 2

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:

Goan Mushroom Cutlet, How to make Mushroom Cutlet
Recipe Type: side, vegetarian
Cuisine: Indian, Goan
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 14
Easy Goan Mushroom Cutlet a healthy option to non veg food
Ingredients
  • 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
  • 1/2 t/s <g class=”gr_ gr_126 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace” id=”126″ data-gr-id=”126″>asofoetida</g>
  • 1/2 t/s turmeric
  • 1 tbsp cumin powder
  • 1/2 tbsp garam masala powder
  • 1/2 cup chopped coriander leaves
  • 3 tbsp besan (gram flour) Or rice flour
  • 3 tbsp semolina for coating the cutlet
  • salt as per taste
Instructions
  1. Wash the mushrooms and wipe them with a cloth to remove moisture. Chop them into small pieces shape but <g class=”gr_ gr_125 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace” id=”125″ data-gr-id=”125″>dont</g> chop too thin Or fine.
  2. Now take another pan add oil to it. Once <g class=”gr_ gr_112 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins replaceWithoutSep” id=”112″ data-gr-id=”112″>oil</g> is hot add <g class=”gr_ gr_114 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace” id=”114″ data-gr-id=”114″>asofoetida</g>, 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 <g class=”gr_ gr_131 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins replaceWithoutSep” id=”131″ data-gr-id=”131″>water</g>. 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 <g class=”gr_ gr_120 gr-alert gr_gramm gr_disable_anim_appear Grammar multiReplace” id=”120″ data-gr-id=”120″>leaves</g> 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 <g class=”gr_ gr_110 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep” id=”110″ data-gr-id=”110″>mixture</g> 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 <g class=”gr_ gr_101 gr-alert gr_gramm gr_disable_anim_appear Grammar multiReplace” id=”101″ data-gr-id=”101″>from</g> both the sides.
  7. Place the cutlets on absorbent paper to absorb excess oil. Garnish with coriander leaves, <g class=”gr_ gr_99 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace” id=”99″ data-gr-id=”99″>sev</g> 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.[br]2. Some people also add rice flour instead of gram flour.[br]3.Also some also dip these cutlets into egg before frying. There are a lot of variations to it.[br]4. If you like peanuts add them into these then.[br]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.

Comments

    • Thanks Chaya for visiting here … thanks a ton 🙂 I can’t offer them to you as it was made a few days back. Do try at home for sure ! and taste it.

      Reply

    • Thanks for coming here Anamika 🙂 I am happy you liked the pic … do try them for sure… take care!

      Reply

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