22nd April 2019

Goan Almyache Dangar / Mushroom Cutlets

Goan Almyache Dangar / Mushroom Cutlets

Button Mushrooms are available all throughout the year and this recipe shows you how to make a quick cutlet. Almya or Mushrooms can be a good source of vitamin B along with essential minerals such as copper and potassium. Dangar or Cutlets are a fun way to introduce mushrooms in your kids diet. Even adults will enjoy the Goan almyache dangar / mushroom cutlets and its health benefits.

Yield: 8 Pieces

Prep. Time: 15 Mins.

Cooking Time: 25 to 30 Mins.

Ingredients:

  • Button Mushrooms – 200 gms.
  • Onion (finely chopped) – 1 medium
  • Tomato (finely chopped) – 1 medium
  • Green Chilli (finely chopped) – 1
  • Green Corriander Leaves (finely chopped) – 1 tbsp.
  • Potato (boiled & Grated) – 1 medium to big
  • Garlic (finely chopped) – 4 cloves
  • Ginger (finely chopped) – ½ inch
  • Red Chilli Powder – ½ tsp.
  • Corriander Powder – ½ tsp.
  • Turmeric Powder – ¼ tsp.
  • Cumin Powder – ¼ tsp.
  • Garam Masala Powder – ¼ tsp.
  • Bread Slice – ½
  • Fine Rice Flour – 3 to 4 tbsp.
  • Oil – 1 tbsp. + for shallow frying
  • Salt – 1 tsp. or to taste

Step 1:     Clean the mushrooms with a clean cloth or kitchen towels. Chop them into not very small pieces and apply ½ tsp. salt to the pieces and keep aside.

Step 2:     Meanwhile, heat a tbsp. of oil and add the garlic and ginger and sauté for a minute on medium heat. Then add the green chillies and sauté for a few seconds. Add the onions and sauté till the onions turn soft.

Making of Goan Almyache Dangar / Mushroom Cutlets

Step 3:     Next add the tomato and continue cooking on medium heat till the tomato is cooked. Throw in the mushrooms and sauté till the water released by them dries up (around 6 to 8 minutes).

Making of Goan Almyache Dangar / Mushroom Cutlets

Step 4:     Add all the powdered masalas and sauté for a minute or two. Switch off the heat and allow this mixture to cool.

Making of Goan Almyache Dangar / Mushroom Cutlets

Step 5:     When cooled, add the grated potatoes to the mushroom mixture. Grind the piece of bread to get fresh breadcrumbs and add to the mixture. Also add the chopped green corriander and mix all the ingredients well.

Making of Goan Almyache Dangar / Mushroom Cutlets
Making of Goan Almyache Dangar / Mushroom Cutlets

Step 6:     Divide the mixture into 8 equal portions / balls. Flatten each in the palm of your hand to shape the cutlets.

Making of Goan Almyache Dangar / Mushroom Cutlets

Step 7:     Coat each cutlet with the rice flour. Shallow fry the cutlets on medium heat four at a time on a hot pan with liberal use of oil. Fry on both sides till golden and crisp. (about 2 minutes on each side).

Making of Goan Almyache Dangar / Mushroom Cutlets
Making of Goan Almyache Dangar / Mushroom Cutlets

Step 8:     Remove from the pan and drain the excess oil on a plate lined with kitchen towels. Serve with ketchup.

Making of Goan Almyache Dangar / Mushroom Cutlets

Be the first to comment

Leave a Reply

Your email address will not be published.


*


error: Sorry. You are not allowed to do that.
UA-83547547-1