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:

1. Dry roast the oats on low flame for a few minutes until they are slightly golden. Let it cool completely
2. Boil the potatoes and grate them (you may mash them as well, but I prefer to grate them as it gives a uniform texture)
3. In a large bowl, combine all the ingredients except oil. Bring the mixture together to form a soft dough
4. Heat oil in a frying pan
5. 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
6. Repeat with rest of the mixture
7. Place on hot oil and shallow fry on medium flame for 2-3 minutes
8. Carefully flip the cutlet and fry on the other side
9. Drain on a kitchen towel
10. 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