Button Mushroom - 12 nos small (Chop to fine pieces)
Potato - 3 small (Boil and mash)
Onion - 2 medium (Chop to fine pieces)
Shelled Green Peas - 1/4 cup (Boil and cook)
Green Chilly - 3 nos (Chop to fine pieces)
Ginger - 1 inch (Chop to fine pieces)
Garlic - 1 clove (Chop to fine pieces)
Curry Leaves - 1 sprig (Chop)
Coriander Leaves - 2 sprig (Chop)
Turmeric Powder - 1/4 t spoon
Chilly Powder - 1 t spoon
Garam Masala - 1/2 t spoon
Salt - To taste
Cooking Oil - 2 table spoon (For masala) &150 ml (For shallow frying)
Egg - 2 nos
Bread Crumbs - 1 1/2 cup
- Heat oil in a pan and saute the sliced onions till golden brown.
- Add chopped green chilly, ginger, garlic and saute well.
- Add salt to taste, turmeric, red chilly and garam masala powder and mix well for around 20-30 seconds.
- Add chopped mushrooms, green peas and curry leaves and stir well.
- Take a bowl and transfer the mashed potatoes to it.
- Transfer the prepared masala to the bowl and mix it well.
- Add the chopped coriander leaves to the mix.
- Beat the eggs in a bowl and keep it aside.
- Take the bread crumbs in a flat plate and keep it aside.
- Make small balls out of the masala, flat it, dip in the beaten eggs and immerse in bread crumbs to get a thin layer of it.
Heat a tava with oil for shallow fry
Once heated fry the cutlets on both sides in medium flame.
Cutlets are now ready to serve.
Serve it with ketchup.
If you don't prefer egg, you can use all purpose flour (maida) for making the dipping mixture. Just take all purpose flour in a bowl and mix it with some water. Your dipping mixture is ready.
Don't dip your cutlet for more than 2 seconds in your dipping mixture. Also make sure that you are immersing it in bread crumbs immediately.