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Mushroom Cutlets

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Mushroom Cutlets
  • Recipe Servings: 6
  • Cook Time:
  • Dough balls made of mushrooms, potatoes and masalas is dipped in egg, coated with breadcrumbs and deep fried. Chomp on these cutlets on a rainy day.


  • 400 gm mushrooms - wiped clean and chopped
  • 1 cup sliced onions
  • 2 Tbsp oil
  • 1 tsp cumin seeds
  • 2 tsp ginger - chopped fine
  • 1 cup potatoes - boiled and mashed
  • 2 tsp coriander powder
  • 2 tsp amchoor (dried mango powder)
  • 1 1/2 tsp salt
  • 2 tsp green chillies - chopped fine
  • 2 eggs - slightly beaten
  • 1/2 cup refined flour
  • Dried bread crumbs to coat the cutlets
  • Oil


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