Recipe: To Try At Home Spinach Oats Tikki

Recipe: To Try At Home Spinach Oats Tikki Delicious, fresh and tasty.

Spinach Oats Tikki. Spinach Oats Tikki #healthyjunior - Here are yummy Tikkis made from some leftover spinach-eggplant-capsicum curry. I just added some powdered oats, fresh bread crumbs and other basic ingredients to make this evening snack. In a pan stir fry the cooked spinach curry till dry.

Now mix together all the above mentioned ingredients (except oil).

Divide into equal portions and give it a cutlet / tikki shape.

Heat a non-stick tava (griddle) and grease using ¼ tsp of oil.

You can cook Spinach Oats Tikki using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Spinach Oats Tikki

1. You need 1 cup of cooked spinach-eggplant-capsicum curry.

2. It’s 1/2 cup of oats.

3. You need 2 slice of bread, crumbled.

4. You need pinch of salt or to taste.

5. It’s 1 of small onion, chopped.

6. You need 1-2 of green chilies, chopped (opt).

7. You need 2 tbsp. of coriander leaves,chopped.

8. Prepare 1/2 tsp. of carom seeds (ajwain).

9. You need 1 tsp. of raw mango puree.

10. You need 1/2 tsp. of garam masala powder.

11. Prepare 1 tsp. of kasuri methi (dry fenugreek leaves), crushed.

12. It’s 1/2 tsp. of red chilli powder or as required (opt).

13. It’s of oil to deep / shallow fry.

This instant oats cutlet or oats tikki is very easy to make.

Just sauté spinach with some onion, ginger garlic, add oats and let the mixture cool down.

Once everything cools down add boiled mashed potatoes, bread crumbs, spices and give them any shape you like.

Finally shallow fry them to nice golden brown crisp cutlets.

Spinach Oats Tikki instructions

1. In a pan stir fry the cooked spinach curry (or any curry you have) till dry. Keep aside to cool. Dry roast the oats till you get a nice aroma. When cool, blend into a fine powder..

2. Now mix together all the above mentioned ingredients (except oil). Divide into equal portions and give it a cutlet / tikki shape. Refrigerate for an hour..

3. Heat oil in a pan and deep / shallow fry the tikkis few at a time till golden brown on both sides..

4. Drain on a kitchen towel and serve them hot as a snack or as an appetizer with sauce / green chutney..

Spinach tikki stuffed with pomegranate seeds are very simple to make and crisp on outside with a soft center.

Make this lip smacking Vada Pav which has a crispy Spinach Corn Tikki along with Lensun chutney and a creamy Nutralite Veg Mayo smeared on the crispy … source Dip each tikki in the milk and then roll them in oats till they are evenly coated from both the sides.

Serve hot with healthy green chutney.

Heat a heavy bottomed pan and roast the oats for a few minutes, until you get a roasted aroma.

Once roasted, remove from the pan and keep it aside.