1 to 2tablespoonchopped coriander leavesor parsley leaves
salt as required
1 to 2tablespoonsooji(rava or cream of wheat)
3tablespoonoil for frying cutlets
Firstly boil or steam 2 medium to large potatoes (about 185 to 200 grams). You can cook potatoes in a pan or a pressure cooker. I usually steam them in a electric cooker or pressure cooker.
For pressure cooking, add 1.5 cups water and pressure cook for 5 to 6 minutes or 4 to 5 whistles on a medium flame. Also add 1/4 tsp salt while pressure cooking. The potatoes should be completely softened and well cooked.
Drain the water and take the cooked potatoes in a mixing bowl. Let them become warm. Peel and mash them with a potato masher or fork. Keep the mashed potatoes aside.
When the potatoes are cooking, rinse or wipe 200 grams button mushrooms. Chop them finely, but not very finely, as we want their chunky texture in the cutlets. Keep aside.
Chop 1 small onion and keep aside.
Now heat 2 tsp oil in a pan.
Add ¼ cup finely chopped onion.
Stir and saute the onions for two minutes.
Then add 1 tsp ginger garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
Add the chopped mushrooms.
On a medium flame saute the mushrooms. The mushrooms would release a lot of water first.
Continue to cook till all the water evaporates and the mixture becomes dry.
Lower the flame and then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp cumin powder, ½ tsp garam masala powder.
Mix the spices with the mushrooms.
Season with salt as per taste.
Keep the flame to low and add 2 tbsp besan or gram flour.
Mix the besan and saute for a minute stirring continuously. Instead of besan, you can also use rice flour or corn starch. If using rice flour or corn starch, then add them at step 19 when the mixture has cooled down and mix well.
Switch off the flame. Then add 1 to 2 tbsp chopped coriander leaves or parsley. Mix again.
Now add this mushroom mixture to the mashed potatoes.
Mix everything very well. Check the taste and add more salt or spices if required. Allow this cutlet mixture to cool down. Otherwise the mushroom patties absorb a lot of oil while cooking.
If not making immediately, you can also refrigerate or freeze for some hours, overnight or for 1 to 2 days.
preparing and frying mushroom cutlet
When the cutlet mixture has cooled down, make small to medium-sized balls and flatten them. Keep aside.
Take 1 tbsp rava (sooji or cream of wheat) in a plate. Coat the mushroom patties with the rava. Dust off the excess rava and keep aside.
Instead of rava you can also use bread crumbs or rice flour for coating. You can even make a paste of gram flour (besan). Coat the mushroom patties in the gram flour paste and then coat them with rava or bread crumbs and then fry.
Heat 3 tbsp oil in a tawa or a frying pan. Do use a thick bottomed pan or tawa.
When the oil becomes medium hot, place the mushroom cutlets on it.
When one side becomes crisp and golden, flip each cutlet and fry the other side.
Flip them once or twice to get a even colored golden crust and for even cooking.
Once done, remove and place them on paper kitchen towels to remove excess oil.
Serve mushroom cutlet hot or warm plain with a chutney or sauce. You can also make sandwiches, burgers or wraps with these cutlets.
You can double the recipe.
The amount of spices can vary as per your preference.