How to make Oats Tikki -
Crispy oat cutlets.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Oats (ओट्स ), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Oats Tikki checkout Masala Oat Muffins With Tangy Mayo Dip, Oats Porridge With Apple Puree And Butter, Oats Uttappam, Oats With Dryfruits In Milk . You can also find more Snacks and Starters recipes like Spicy Paneer Rolls Chawal ke Cutlets Chutney Cheese Sandwich Dudhi Kadamb
Oats Tikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Oats Tikki Recipe
Oats 1 1/2 cups
Potatoes boiled, peeled and mashed 4 medium
Salt to taste
Red chilli powder 1/2 teaspoon
Onion finely chopped 1 large
Garam masala powder 1 teaspoon
Chaat masala 2 teaspoons
Fresh coriander leaves chopped 4 tablespoons
Carrot grated 1/2 cup
Refined flour (maida) 4 tablespoons
Oil for shallow frying
Method
Step 1
Mix potatoes, salt, red chilli powder, onion, garam masala powder, chaat masala, coriander leaves, carrot and four tablespoons oats in a bowl.
Step 2
Add six tablespoons water to the refined flour and make a thick batter.
Step 3
Spread the remaining oats evenly on a plate.
Step 4
Divide the potato mixture into eight equal portions and shape into tikkis.
Step 5
Dip them in the batter and roll in oats and set aside.
Step 6
Heat a non-stick tawa, and shallow-fry the tikkis on medium heat, turning sides, till golden brown on both sides.
Step 7
Serve hot with tomato ketchup.
Nutrition Info
Calories : 1903 Kcal
Carbohydrates : 300.5 gm
Protein : 48.3 gm
Fat : 56.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
