150 g (5 oz) Morel mushrooms (guchhi), chopped
3 Potatoes, boiled, peeled
50 g (1 3/4 oz) Green peas (hara matar), boiled
3 Onions, medium-sized, finely chopped
3 Green chillies, finely chopped
1 tsp (6 g) Ginger (adrak), finely chopped
1 tbsp (4 g) Coconut (nariyal), grated
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 g) 1 oz Breadcrumbs
1 cup (100 g) 3 1/2 oz Gram flour (besan)
a pinch Salt
3 Potatoes, boiled, peeled
50 g (1 3/4 oz) Green peas (hara matar), boiled
3 Onions, medium-sized, finely chopped
3 Green chillies, finely chopped
1 tsp (6 g) Ginger (adrak), finely chopped
1 tbsp (4 g) Coconut (nariyal), grated
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 g) 1 oz Breadcrumbs
1 cup (100 g) 3 1/2 oz Gram flour (besan)
a pinch Salt
method
1. Mix the first eleven ingredients together in a bowl, adding the breadcrumbs last.
2. In a large bowl, make a thick, smooth batter with gram flour, salt and a little water.
3. Divide and shape the mushroom mixture into flat, round lemon-sized cutlets.
4. Heat the oil in a frying pan till smoking; dip each cutlet in the gram flour batter and fry till evenly crisp and golden brown. Remove and drain on absorbent kitchen towels.
5. Serve hot with mint chutney
2. In a large bowl, make a thick, smooth batter with gram flour, salt and a little water.
3. Divide and shape the mushroom mixture into flat, round lemon-sized cutlets.
4. Heat the oil in a frying pan till smoking; dip each cutlet in the gram flour batter and fry till evenly crisp and golden brown. Remove and drain on absorbent kitchen towels.
5. Serve hot with mint chutney
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
