Add 1 teaspoon oil to a pan and add the mushrooms and some salt.
Saute until the mushrooms let out water and the water evaporates.
Add the ginger and garlic and saute for another 30 seconds until fragrant.
Remove and transfer this to a bowl.
In a small dry skillet, dry roast 3 tbsp gram flour (besan) until it turns a slightly darker shade (not more than 3-4 mins)
Add 2 tbsp of the gram flour to the mushroom mixture and mix well.
Now add all the remaining ingredients except breadcrumbs and mix thoroughly.
The resultant mixture should not be too wet or moist and you should be able to easily shape small tikkis or cutlets.
Heat enough oil in a skillet to submerge your tikkis halfway.
Shape the tikkis into whatever size you prefer, coat generously with bread crumbs, and fry in the oil until golden brown.
Serve hot with mint coriander green chutney or ketchup.