OATS TIKKI (CUTLET) RECIPE
By: Farida Huzefa
Aromatic Oats cutlet with mashed potato and spices.
INGREDIENTS: 1 Cup - Quick Cooking Oats 2 Medium - Potato 1 Medium - Carrot 2 - Green Chilies 1/2 tsp - Grated Ginger (optional) 2 tbsp - Chopped Coriander Leaves 1/2 tsp - Turmeric Powder 1 tsp - Red Chili Powder 1/2 tsp - Roasted Cumin Powder 1/2 tsp - Fennel Powder (optional) 1 tsp - Garam Masala 1 tsp - Chaat Masala 1 tbsp - Lemon Juice To Taste - Salt To Shallow Fry - Oil For Coating 1/2 Cup - Quick Cooking Oats 2 tbsp - Maida/All Purpose Flour 1/4 Cup - Water METHOD: Boil potato in pressure cooker for 3-4 whistles, once pressure released peel and mash or grate potatoes. Grating is good option to get potato without any lumps. While potato is getting pressure cook, roast all the oats (1 1/2 cups) until light brown, keep stirring to avoid burning, keep aside 1/2 cup of oats. Peel and grate carrot, finely chop green chili, coriander leaves. In a large bowl take mashed potato, oats, carrot, green chili, coriander leaves turmeric powder, red chili powder, fennel powder, cumin powder, salt, chaat masala, garam masala, lemon juice and mix everything well to form smooth dough, oats will works as binding agent perfectly, if you are not able to bind all the ingredients add more 1 to 2 tbsp oats or as required. You can also add bread crumbs. Divide the dough into 12 to 14 pieces and shape them into round, oval or any shape you prefer with 1/2 inch thickness. In a small bowl mix maida, water to smooth paste without any lumps and in another plate spread reserved oats. Dip tikki (cutlet) into maida mixture covering all sides quickly and then roll them in oats spread. Do not keep tikki in maida mixture for long or it will absorb moisture, repeat for rest of tikkis. Heat a pan or tawa add 1 to 2 tbsp oil and place 4 to 6 tikki (depends on your pan size), do not over crowd them and cook in slow to medium flame until golden brown, flip cutlets to another side add again 1 to 2 tbsp oil and cook until golden brown again, drain in kitchen tissue and do for remaining batch. Serve hot with ketchup, sauce or green chutney, sweet chutney. Notes You can add finely chopped onion, capsicum, grated beetroot too. Roast oats nicely to avoid stickiness, you can also keep tikki in fridge for 1 hour to more to firm them up or you can freeze then and fry whenever needed to serve. Instead of shallow fry you can also deep fry this cutlets if making in large batch. You can add crushed peanuts or finely chopped cashew nuts to extra crunch.
By: Farida Huzefa
Aromatic Oats cutlet with mashed potato and spices.
INGREDIENTS: 1 Cup - Quick Cooking Oats 2 Medium - Potato 1 Medium - Carrot 2 - Green Chilies 1/2 tsp - Grated Ginger (optional) 2 tbsp - Chopped Coriander Leaves 1/2 tsp - Turmeric Powder 1 tsp - Red Chili Powder 1/2 tsp - Roasted Cumin Powder 1/2 tsp - Fennel Powder (optional) 1 tsp - Garam Masala 1 tsp - Chaat Masala 1 tbsp - Lemon Juice To Taste - Salt To Shallow Fry - Oil For Coating 1/2 Cup - Quick Cooking Oats 2 tbsp - Maida/All Purpose Flour 1/4 Cup - Water METHOD: Boil potato in pressure cooker for 3-4 whistles, once pressure released peel and mash or grate potatoes. Grating is good option to get potato without any lumps. While potato is getting pressure cook, roast all the oats (1 1/2 cups) until light brown, keep stirring to avoid burning, keep aside 1/2 cup of oats. Peel and grate carrot, finely chop green chili, coriander leaves. In a large bowl take mashed potato, oats, carrot, green chili, coriander leaves turmeric powder, red chili powder, fennel powder, cumin powder, salt, chaat masala, garam masala, lemon juice and mix everything well to form smooth dough, oats will works as binding agent perfectly, if you are not able to bind all the ingredients add more 1 to 2 tbsp oats or as required. You can also add bread crumbs. Divide the dough into 12 to 14 pieces and shape them into round, oval or any shape you prefer with 1/2 inch thickness. In a small bowl mix maida, water to smooth paste without any lumps and in another plate spread reserved oats. Dip tikki (cutlet) into maida mixture covering all sides quickly and then roll them in oats spread. Do not keep tikki in maida mixture for long or it will absorb moisture, repeat for rest of tikkis. Heat a pan or tawa add 1 to 2 tbsp oil and place 4 to 6 tikki (depends on your pan size), do not over crowd them and cook in slow to medium flame until golden brown, flip cutlets to another side add again 1 to 2 tbsp oil and cook until golden brown again, drain in kitchen tissue and do for remaining batch. Serve hot with ketchup, sauce or green chutney, sweet chutney. Notes You can add finely chopped onion, capsicum, grated beetroot too. Roast oats nicely to avoid stickiness, you can also keep tikki in fridge for 1 hour to more to firm them up or you can freeze then and fry whenever needed to serve. Instead of shallow fry you can also deep fry this cutlets if making in large batch. You can add crushed peanuts or finely chopped cashew nuts to extra crunch.
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