Experience the authentic Goan flavours with almyache dangar, a traditional mushroom cutlet dish. In Konkani, the local language of Goa, "almy" or "alami" means mushrooms, and "dangar" translates to cutlets. These cutlets are packed with sautéed mushrooms, onions, and a blend of aromatic spices, offering a perfect balance of protein and fibre. With the added goodness of coconut and tamarind, they are a culinary delight. Easy to prepare and customizable to your taste, they make a great snack, side dish, or even a meatless burger patty. Enjoy the crunchy exterior and soft, savoury interior of these cutlets, paired with your favourite dipping sauce - whether it is tangy ketchup, creamy mayo, or a zesty chutney. An irresistible treat for anyone who loves mushrooms and the Goan cuisine.
Mushrooms are versatile, economical, nutritious, hearty and meaty. Choose mushrooms that are fresh, firm, plump, unblemished with a smooth appearance. They are low in fat, rich in minerals, vitamins and antioxidants. It is the only vegetable that naturally contains vitamin D. The popular mushrooms consumed globally are the button mushrooms. They work as anticancer, anti-inflammatory, antibiotic and antioxidant agents. High in potassium, maintains blood pressure, relieves stress and is vital for the heart. Regulates cholesterol levels and prevents strokes. Improves digestion and helps reduce weight. Good source of calcium, helps develop and strengthens bones. Also, it is beneficial for your skin and hair. No wonder, mushrooms are considered a superfood.
Mushrooms are versatile, economical, nutritious, hearty and meaty. Choose mushrooms that are fresh, firm, plump, unblemished with a smooth appearance. They are low in fat, rich in minerals, vitamins and antioxidants. It is the only vegetable that naturally contains vitamin D. The popular mushrooms consumed globally are the button mushrooms. They work as anticancer, anti-inflammatory, antibiotic and antioxidant agents. High in potassium, maintains blood pressure, relieves stress and is vital for the heart. Regulates cholesterol levels and prevents strokes. Improves digestion and helps reduce weight. Good source of calcium, helps develop and strengthens bones. Also, it is beneficial for your skin and hair. No wonder, mushrooms are considered a superfood.
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Goan Almyache Dangar (Mushroom Cutlets)
(Yields 10)
Ingredients:
300 grams button mushrooms
1 onion (chopped)
1 tablespoon chopped garlic
1 teaspoon grated ginger
2 green chillies (chopped)
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1 tablespoon thick tamarind pulp
1/3 cup grated coconut
1/4 cup rice flour
few coriander leaves (chopped)
2 tablespoons oil + extra for shallow frying
2 tablespoons semolina for coating
salt
Method:
Clean mushrooms, pat dry and chop into small pieces. Set aside.
Heat oil in a pan and sauté onions until soft and golden brown. Then add green chillies, garlic, ginger and the spice powders. Stir and fry for a few seconds. Incorporate the mushrooms and cook on high. When almost done, mix in the tamarind pulp, grated coconut and salt. Cook on high flame to get rid of any residual moisture. Sprinkle coriander leaves. Allow to cool at room temperature.
To the mushroom mixture, add the rice flour, combine well and form 10 equal balls.
Heat some oil for shallow frying.
Flatten each ball, dredge in semolina and shallow fry until crisp and brown on both sides.
Drain on absorbent paper towels.
Serve hot.
Note:
To read click here: Copyright & Privacy Policy
Goan Almyache Dangar (Mushroom Cutlets)
(Yields 10)
Ingredients:
300 grams button mushrooms
1 onion (chopped)
1 tablespoon chopped garlic
1 teaspoon grated ginger
2 green chillies (chopped)
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1 tablespoon thick tamarind pulp
1/3 cup grated coconut
1/4 cup rice flour
few coriander leaves (chopped)
2 tablespoons oil + extra for shallow frying
2 tablespoons semolina for coating
salt
Method:
Clean mushrooms, pat dry and chop into small pieces. Set aside.
Heat oil in a pan and sauté onions until soft and golden brown. Then add green chillies, garlic, ginger and the spice powders. Stir and fry for a few seconds. Incorporate the mushrooms and cook on high. When almost done, mix in the tamarind pulp, grated coconut and salt. Cook on high flame to get rid of any residual moisture. Sprinkle coriander leaves. Allow to cool at room temperature.
To the mushroom mixture, add the rice flour, combine well and form 10 equal balls.
Heat some oil for shallow frying.
Flatten each ball, dredge in semolina and shallow fry until crisp and brown on both sides.
Drain on absorbent paper towels.
Serve hot.
Note:
- All the indicated spice powders (except turmeric powder) can be replaced with a dash of Goan Sambhar Powder.
