Peri Peri Oats mushroom cutlet

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Chef: Bobli Rath

Peri Peri Oats mushroom cutlet

Peri Peri Oats mushroom cutlet is a yummy starter recipe. The addition of Habanero Peri-Peri sauce adds the perfect tanginess and spice to this crunchy cutlet recipe.


  • Wash and chop the mushroom.
  • Mix all the ingredients into it for making cutlet.
  • Rest it for 5 minutes.
  • Make small cutlet.
  • Roll all the cutlet on the oats and again rest it for 5 minutes.
  • Heat oil in a Kadai.
  • Then deep fry the cutlet in oil till they become golden brown in colour.
  • Serve hot as a starter dish with Habanero Peri Peri sauce.

Key Ingredients

For making cutlet :

200gm mushroom,  3tsp Habanero Peri Peri sauce, 3tsp gram flour, 1tsp cornflour, 2tsp thick ,rice batter, 3tsp oats, 1tsp poppy seeds, 1tsp ginger garlic chilli paste, 1/2tsp turmeric powder, 1tsp chilli powder, Salt as per taste

For outer covering:

  • 5 tsp oats
  • Oil for deep frying

Buy the required recipes:

Spicy Salsa

The Spicy Salsa is for those who like it hot, made from locally grown Habanero chilies (Mexico’s specialty) along with flash-grilled tomatoes for a tantalizing taste.


Flour tortillas can be used to make wraps while corn tortillas can be used to make nachos and taco shells.
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