Healthy yet delicious oats and paneer tikki/cutlets are great for breakfast, snack and lunch boxes too. This gluten-free snack is very easy to make and can be served as an appetiser too. The best part is you can make the cutlets and freeze it. Pull out a few to enjoy with a cup of tea or make them when the guests arrive. I usually shallow-fry them but you can spray some cooking spray on to them and bake in a preheated oven at 180 degrees for 12-15 minutes.
So what are you waiting for? Make or bake this yummy snack, sit back and enjoy with a cup of tea!
Ingredients:
Rolled oats – 1cup
Paneer – ½ cup, grated
Potatoes – 2 large
Carrot – 1 medium, grated
Ginger – ½ inch piece, grated
Green chillies – 2-3 or as per taste
Red chilli powder – 1 tsp
Garam masala – 1 tsp
Amchur – 1 tsp
Salt to taste
Oil to shallow-fry the cutlets
Method:
- Dry roast the oats on low flame for a few minutes until they are slightly golden. Let it cool completely
- Boil the potatoes and grate them (you may mash them as well, but I prefer to grate them as it gives a uniform texture)
- In a large bowl, combine all the ingredients except oil. Bring the mixture together to form a soft dough
- Heat oil in a frying pan
- Pinch out a small portion of the mixture and make a ball. Gently flatten it with your palms making sure there are no cracks at the ends
- Repeat with rest of the mixture
- Place on hot oil and shallow fry on medium flame for 2-3 minutes
- Carefully flip the cutlet and fry on the other side
- Drain on a kitchen towel
- Serve hot with mint chutney or dip of your choice
Dry roast the oats on low flame for a few minutes
In a large bowl, combine all the ingredients
Bring the mixture together to form a soft dough
Pinch out a small portion of the mixture and make a ball. Gently flatten it with your palms making sure there are no cracks at the ends
Place on hot oil and shallow fry on medium flame for 2-3 minutes
Carefully flip the cutlet and fry on the other side
Drain on a kitchen towel
