Go Back
+ servings

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