Morel Mushroom Cutlets
Ingredients
- 5 oz Morel mushrooms guchhi, chopped
- 3 Potatoes boiled, peeled
- 1 3/4 oz Green peas hara matar, boiled
- 3 Onions medium-sized, finely chopped
- 3 Green chillies finely chopped
- 1 tsp Ginger adrak, finely chopped
- 1 tbsp Coconut nariyal, grated
- 1 tsp Red chilli powder
- 1/2 tsp Turmeric haldi powder
- 1 tbsp Green coriander hara dhaniya, chopped
- 1 oz Breadcrumbs
- 3 1/2 oz Gram flour besan
- a pinch Salt
Instructions
- Mix the first eleven ingredients together in a bowl, adding the breadcrumbs last.
- In a large bowl, make a thick, smooth batter with gram flour, salt and a little water.
- Divide and shape the mushroom mixture into flat, round lemon-sized cutlets.
- 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.
- Serve hot with mint chutney
Calories: 317 kcal
Carbohydrates: 62 g
Protein: 13 g
Fat: 3g
Saturated Fat: 1 g
Sodium: 210 mg
Potassium: 1216 mg
Fiber: 11 g
Sugar: 10 g
Vitamin A: 265 IU
Vitamin C: 47 mg
Calcium: 83 mg
Iron: 8 mg