Barnyard and mushroom cutlet Recipe
A healthy appetizer option is a cutlet. When you’re craving some quick snacks, fry the homemade cutlet.
Ingredients
- Barnyard millet: 1 cup (washed and soaked)
- Button mushrooms: 1 cup (washed and chopped)
- Onion: 1 full (finely chopped)
- Ginger: 1 inch (finely chopped)
- Garlic: 5 cloves (chopped)
- Green chili: 1-2 (chopped)
- Potato: 1 (boiled, mashed)
- Coriander, Mint leaves: ¼ cup (chopped)
- Coriander powder: 1 tsp
- Garam masala powder: ¼ tsp
- Chili powder: ¼ tsp
- Salt: to taste
- Oil: for frying
- Bread crumbs: for coating
Recipe
- Heat a non-stick pan. Add onion, ginger, garlic, and chili and sauté for 2 minutes.
- Add millets and mushrooms and let the water evaporate.
- Now add all spices, salt, and a small amount of sugar.
- When the raw smell goes away completely, add mashed potato. Combine the mixture well.
- Turn off the heat and let it cook for some time. Separate the mixture into equal portions and shape it like a cutlet.
- Take bread crumbs on a plate. Coat the cutlet with bread crumbs. You can keep it in the fridge for a few days.
- Now heat the oil and fry the cutlet carefully.
- Serve it hot with green chutney made of Mint and coriander.