Mushroom Cutlet/Mushroom Tikki

Cutlets aka tikkis makes an excellent party starters or snacks when served along with chutney or simply with ketchup. I tried making different dishes and fritters with mushroom, everytime i make mushrooms at home,my younger one says always 'no' to mushroom. But finally i got a prefect dish to feed him easily even without his knowledge. Yes this mushroom cutlet,he just enjoyed this crispy and sizzling mushroom tikki with his favourite ketchup sauce. Obviously i do make whenever i get button mushrooms from the farmer's market. Potatoes and pan sauteed mushrooms,onions coated with bread crumbs, flavoured with garam masala, chopped green chillies makes this fantabulous tikkis.

Am running this week's blogging marathon with Kid's delight-Anniversary party as theme, needless to say this tikki makes an excellent party starter when served just along with green chutney. Mushrooms are excellent for health and most of the kids hate this fungus, however this tikkis is definitely a best way to sneak this mushrooms.This cutlet is quite easy to prepare also very tasty one, which goes prefectly also as side dish for rice dishes.Even if you have some sudden guest, this cutlets will get ready in few minutes and you can serve them along with a cup of coffee..

4nos Potatoes (pressure cooked)
1cup Button Mushrooms (chopped)
1no Onion (big & chopped)
1tsp Garam masala powder
1/2tsp Cumin powder
2nos Green chillies(chopped)
Salt
2tbsp Corn flour
Oil for shallow frying
1/2cup Breadcrumbs

Mash the cooked potatoes.

Heat few drops of oil, sauté the chopped onions until they turns transculent, add immediately chopped mushrooms, cook for few minutes.

Add in this sauteed mushrooms, onions to the mashed potatoes.

Now add the garam masala powder, chopped green chillies, cumin powder, salt and mix well.

Make small sized tikkis from the mixture.

Prepare a slightly thick batter with corn flour with enough water, drop the prepared tikkis one by one to the prepared batter and roll them evenly over the breadcrumbs.

Keep aside and finish with the remaining cutlets.

Arrange the cutlets for an hour in fridge.

Heat enough oil in a pan, fry the prepared cutlets in small batches until the crust turns golden brown, drain the excess of oil with a paper towel.

Serve warm with ketchup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57