Heat 2 tbsp of oil and add cumin and ginger.
Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture.
Add the coriander, amchoor, salt and chillies, turn around a few times and shut off the heat.
When cool mix in the potato.
Form into round or oval cutlets.
Dust the cutlets with refined flour, then dip into the beaten egg.
Now coat with the crumbs.
Repeat by dipping the crumbed cutlets into egg and crumbs once more.
Deep-fry the cutlets to a golden color and serve.
Key Ingredients: Mushroom