Oats pakoda recipe which is a deep fried version but a very good snack and today let us see a low fat version of Oats Cutlet. I have prepared it like any other cutlet but included oats in a large quantity and also gave a coating of oats for the crust. As oats itself is a nice binding agent when it is moist you don't need to add any other binding agents like bread or corn flour to the mixture.If you have boiled potato ready you can prepare this snack in less than 20 mins.You can send this for your kids tiffin box too, it stays good!!
Check out other Snack options with Oats in my blog here:
- Chewy Granola Bars-step by step recipe
- Oats and Fry fruits Ladoo -Sugar free and Fat free
- Oats Pakora
- Instant Oats Paniyaram(Ponganalu/Paddu)
Yields 12-14 Tikkis
Prep time:10 mins | Cooking time:20 mins | Total time:30 mins
Cuisine: Indian | Category: Snacks
1 1/2 cups Quick cooking Oats (Kellogs/Quaker)
2 medium Potatoes
1/4 cup grated fresh Paneer
1 small Carrot, grated
2-3 tbsp chopped Coriander leaves
2 Green Chillies, finely chopped
3/4 tsp Chaat masala
1/2 tsp roasted Cumin powder
1/2 tsp Garam masala
1/2 tsp Amchur powder
juice of 1/2 Lemon
Salt to taste
3 tbsp Milk or Water,to coat cutlets
2 tbsp Bread Crumbs,optional
2-3 tbsp Oil,to shallow fry cutlets
- Dry roast oats until they turn slight brown and reserve 1/2 cup of oats aside and use the remaining 1 cup of oats in the cutlet mixture.
- Boil the potatoes in 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 nicely.
- Add chaat masala, cumin powder, Garam masala, amchur powder, salt, lemon juice, grated paneer, carrot and chopped green chillies, coriander to the mashed potato mixture and mix nicely.
- 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.
- Divide the mixture into 12-14 equal portions and shape them into rounds of 2" diameter and 1/2" thickness. Prepare all the cutlets and keep them ready.
- In a plate spread 1/2 cup roasted oats and mix it with 2 tbsp bread crumbs(if you are using).
- 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 and bread crumb mixture on all sides by moving the tikkis all around and keep them on a plate.
- Repeat the same process for all the cutlets.You can refrigerate them for half an hour or prepare them immediately.
- 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.
Serve hot with Green Chutney, Imli Chutney or Tomato Sauce. Sprinkle Chaat masala over the cutlets for extra taste.
- Roast the oats nicely to avoid the stickiness of oats in the cutlets.
- The addition of bread crumbs is optional, but it makes the crust crisp and hence I recommend you to add it. You can even use rusk powder if you do not have bread crumbs in hand.
- Initially mix all the spices in the potato mixture which helps the potato mixture in absorbing the spices nicely and then add rest of the ingredients and mix nicely.
- You can make the cutlets in various shapes like hearts, ovals etc.
- You can refrigerate the prepared tikkis for 2 days and shallow fry when needed.
- If you like you can add few chopped cashew nuts or raisins into the mixture before making tikkis, they add a nice bite to the tikkis.
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