Ingredients: 1 cup Barnyard Millet – soaked in water for 30 minutes,1 cup Button mushrooms – chopped,1 Onion – chopped,1 inch Ginger – chopped,4 Cloves (Laung) – chopped,1 Green Chilli – chopped,1 Potato (Aloo) – boiled and skin peeled and mashed,1 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Garam masala powder,Salt – to taste,Sunflower Oil – for frying,Whole Wheat Bread crumbs – for coating
Time in minutes: 40 Servings: 4 Course: Appetizer Diet: Vegetarian
Instructions: To begin making the Barnyard Millet And Mushroom Cutlet Recipe, heat a saucepan with oil, add onions, ginger, garlic and green chilli. Saute until the onions soften.Add the mushroom and saute until the water is all evaporated. Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt.Saute for 3 minutes till the raw smell goes away. Add mashed and boiled potato and as well as the barnyard that has been soaked in water.Keep sautéing until the millet is cooked, this will take about 10 minutes. Make sure the mixture combines together so that you can start shaping them into cutlets.Switch off the heat, spread the mixture over a tray to cool down. Take some amount of the cutlet mixture, shape them into balls and flatten them using your palm.Coat the cutlet well with bread crumbs and do the same for the rest of the mixture.Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns.Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita .