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Oats Tikki

VIEWS 2654

Energy (kcal) - 390

Protein (g) - 9.8

Carbohydrate (g) - 34.2

Fat (g) - 2

Khyati's Health-O-Meter Says:

Oats are high in soluble fiber and beta- glucan which helps in relieving constipation and lower cholesterol. Oats settle well without giving you a bloated feeling and takes time to digest thereby keeping you satiated for longer slowly releasing sugar into the bloodstream. The recipe is filled with paneer which makes it protein rich and adds to satiety.

INGREDIENTS
  • Quick-cooking Oats - 30 g
  • Potato - 1 no.
  • Paneer - 30 g
  • Grated Carrot - 1 no. 
  • Coriander leaves (Chopped)
  • Green Chillies (finely chopped) - 2 no.
  • Chat masala - 3/4 tsp 
  • Roasted Cumin Powder - 1/2 tsp 
  • Water, to coat the cutlets - 1/2 cup 
  • Garam masala - 1/2 tsp 
  • Amchur powder - 1/2 tsp 
  • Lemon  Juice - 1/2
  • Oil for shallow frying 
  • Salt to taste 
DIRECTIONS
Step 1 Dry roast oats until they turn slightly brown and reserve 1/2 cup of oats aside and use the remaining 1 cup of oats in the cutlet mixture.  Step 2 Boil the potatoes in the pressure cooker for 3-4 whistles or microwave it for 5-6 mins. Peel the skin and when they are still warm mash the potatoes.  Step 3 Add chaat masala, cumin powder, Garam masala, amchur powder, salt, lemon juice, paneer, carrot, and chopped green chillies, coriander to the mashed potato mixture and mix.  Step 4 Now add roasted 1 cup oats to the potato mixture and mix nicely. Oats give enough binding for the tikkis, if you feel you need more binding, add 1-2 tbsp roasted oats to it and slightly knead it again.  Step 5 Divide the mixture into equal portions and shape them into rounds . Prepare all the cutlets and keep them ready. In a plate spread 1/2 cup roasted oats Dip each cutlet in a bowl of milk or water quickly on both sides and drop them into the oats mixture and coat the oats on all sides by moving the tikkis all around and keep them on a plate.  Step 6 Repeat the same process for all the cutlets. You can refrigerate them for half an hour or prepare them immediately.  Step 7 In a wide non-stick pan heat 2-3 tbsp oil and place the cutlets and fry them on low- medium flame until they are roasted to light golden brown in color. Turn them and add a tbsp of oil from the sides if needed and roast until crisp on both sides. Drain them on a kitchen napkin.

Oats Tikki - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2654

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