Ingredients :
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
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.
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
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.
