Oats Cutlet Tikki Recipe
Oats are loaded with dietary fiber (containing more than many other grains) and have a range of healthy cholesterol-lowering properties. Oats is one of the finest foods out there and if you are looking for some good foods that provide almost all kinds of physical and medical aids, then oats will be good for you.
- Always Roast oats nicely to avoid stickiness.
- 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 roll tikkis in oats too instead of bread crumbs.
- you can always add vegetables of your choice.
- Recipe Cuisine:
- Total Time (Minutes):
- Roasted Oats - 2 Cup
- Ginger & green chillies
- Salt & Spices
- Bread Crumbs
- Maida - 2 tbsp
- Chopped boiled potato, paneer & Grated carrot
- Combine the roasted oats, potato, paneer, carrot, ginger, green chillies, garam masala, salt, chilli powder in a bowl.
- Mix well and make small balls. Flatten it.
- In a separate bowl, take all purpose flour (Maida) and mix with water to form a smooth batter.
- Dip tikki (cutlet) into maida mixture covering all sides quickly and then roll them in breadcrums. Do not keep tikki in maida mixture for long or it will absorb moisture, repeat for rest of tikkis.
- Heat a pan, add 1 to 2 tbsp oil and place 4 to 6 tikki, do not over crowd them and cook in slow to medium flame until golden brown.
- Flip cutlets to another side add again with 1 to 2 tbsp oil and cook until golden brown.
- Serve hot.