Barnyard Millet And Mushroom Cutlet

Name: Barnyard Millet And Mushroom Cutlet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cup Barnyard Millet (1 cup Barnyard Millet soaked in water for 30 minutes); 1 cup White Button Mushrooms (1 cup Button mushrooms chopped); 1 piece Yellow Onion (1 Onion chopped); 1 piece Ginger (1 inch Ginger chopped); 4 pieces Cloves (4 Cloves (Laung) chopped); 1 piece Green Chili (1 Green Chilli chopped); 1 piece White Potatoes (1 Potato (Aloo) boiled and skin peeled and mashed); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 0 pieces Table Salt (Salt to taste); 0 pieces Vegetable Oil (Oil for frying); 0 pieces Wheat Breadcrumbs (Whole Wheat Bread crumbs for coating)

Crispy cutlets made from cooked barnyard millet and mushrooms, seasoned with Indian spices, shaped, coated in breadcrumbs, and pan-fried until golden brown.

40 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To 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.
2Add the mushroom and saute until the water is all evaporated. Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
3Saute 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.
4Keep 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.
5Switch 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.
6Coat the cutlet well with bread crumbs and do the same for the rest of the mixture.
7Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns.
8Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita.