Oats and paneer tikki/cutlet step-by-step recipe with photos.
About this recipe
Tikki/cutlet is an easy-to-make snack or finger food that is most commonly made with potatoes. A tikki is shallow-fried, unlike fritters which are deep-fried. In this recipe, I am using paneer (Indian cottage cheese) and oats along with potatoes and spices. They have a slight crunch on the outside with a soft centre.
Healthy yet delicious oats and paneer tikki/cutlet are great for breakfast, snack, and lunch boxes too. This 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 them. Pull out a few to enjoy with a cup of tea or make them when the guests arrive.
Ingredients to make oats and paneer tikki
Rolled oats: I use thick rolled oats to make these tikkis.
Paneer: Paneer is Indian cottage cheese. You may either use freshly made paneer or store-bought ones.
Potatoes: They act as a binding agent and helps bring the dough together.
Carrot: This is an optional ingredient. But they add a subtle sweetness to the tikki and I recommend not to skip it.
Spices: I use garam masala, amchur (dried mango powder) and Kashmiri chilli powder
Ginger and green chilli: I use grated ginger; however, you may replace it with ginger paste. You may adjust chilli as per your preference or skip it altogether.
Shallow-fry: Tikkis are usually shallow-fried in some oil and this is my prefered cooking method.
Bake: Preheat oven at 180℃. Spray some cooking oil onto them and bake for 12-15 minutes.
Air-fryer: Preheat the air fryer at 180℃ for 2 minutes, then air fry the tikki for 7-8 minutes (turning them midway).
This dish is:
- perfect to be served as an appetiser or finger food
- vegan friendly
- perfect for lunchboxes
So what are you waiting for? Make or bake this yummy snack, sit back and enjoy with a cup of tea!
Click here for more paneer recipes.
Step by step instructions
1. Dry roast the oats on low flame for a few minutes
2. In a large bowl, combine all the ingredients
3. Bring the mixture together to form a soft dough
4. 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
5. Place on hot oil and shallow fry on a medium flame for 2-3 minutes
6. Carefully flip the cutlet and fry on the other side
7. Drain on a kitchen towel
Oats and paneer tikki/cutlet
- 1 cup rolled oats
- ½ cup paneer grated
- 2 large potatoes
- 1 medium carrot grated
- ½ inch ginger grated
- 2-3 green chilli or as per taste
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon amchur
- Salt to taste
- 3-4 tablespoon oil to shallow-fry the cutlets
- 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