600 gms mushrooms
2 small potatoes, grated
3 tbsp channa dal powder
I tbsp turmeric powder
¼ tsp clove powder
½ tsp cumin seeds
2 tbsp ginger garlic paste
2-3 green chillies , chopped
1 tbsp oil
Salt to taste
Parboil the button mushrooms with turmeric powder and then blend them to a fine consistency.
Sauté cumin seeds, ginger-garlic paste and chopped green chilies in oil.
Add mushrooms and cook till the moisture evaporates.
Add boiled and grated potatoes and cook till the oil starts leaving the sides of the pan.
Then add salt to taste, clove powder and roasted channa dal powder in the mixture.
Shape them into tikkis and deep fry till golden brown.
Serve hot with mint chutney.