Beetroot Oats Mini Tikki Recipe by Mrinalini Sinha
Beetroot Oats Mini Tikki Cooking Instructions 1 First, dry roast the oats on low heat for 4-5 minutes, stirring constantly, then transfer to a plate to cool. Meanwhile, prepare a green chutney to serve with the tikkis. Instead of the usual cilantro-mint chutney, make a slightly different chutney for the starter: blend cilantro, tomato, roasted chana dal, desiccated coconut, garlic, and green chilies. Add ice and salt, blend, and finish with lemon juice. 2 Once the oats have cooled, grind 1 cup of oats. Peel the beetroot. Lightly peel the carrot. Peel the potatoes. Wash the cilantro, green chilies, beetroot, carrot, and potatoes. Grate the potatoes, carrot, and beetroot. Chop the cilantro and green chilies. In a bowl, combine the ground oats, 2 tablespoons roasted oats, beetroot, carrot, potatoes, cilantro, green chilies, salt, and all the spices. Mix well. 3 Now mash and add the rice or paneer (optional step). Paneer or cooked rice is added to lighten the color. Paneer also enhances the taste, and cooked rice increases the quantity, which is helpful if you want to use leftover rice. If adding rice, mix it into the dough, pressing it in well. 4 You can shape these in two sizes: small tikkis for starters or regular size for snacks. Use a cookie cutter for regular-sized tikkis. Shape 8-9 pieces and place them on a plate, covering the rest. 5 Heat a nonstick frying pan or a greased cast iron griddle on low heat. If possible, use a cast iron griddle. If using a nonstick pan, make sure the coating is intact. Once slightly hot, add oil and spread it around. Dip each tikki in milk to moisten both sides. 6 Then coat the tikkis in oats on both sides. I made both sizes: first, coat the larger tikkis in oats and place them in the frying pan to cook. 7 Next, dip the mini tikkis in milk, coat with oats, and place them in the frying pan. Later, I also cooked some on the cast iron griddle. 8 Flip the tikkis after a short while. Since the oats are roasted, and the rice and potatoes are boiled, and the other veggies can be eaten raw, do not cook for too long or the oats coating will get too dark. After flipping, drizzle oil around the edges. Let the oats turn golden on the other side as well. 9 Remove each tikki onto a plate as they are done. 10 Continue making all the tikkis in the same way. Serve hot with chutney and sauce. 11 Note: If you want more oats inside the tikkis, you can increase the amount, but do not reduce the amount of ground oats. The chutney can also be made without garlic if you prefer. 1 First, dry roast the oats on low heat for 4-5 minutes, stirring constantly, then transfer to a plate to cool. Meanwhile, prepare a green chutney to serve with the tikkis. Instead of the usual cilantro-mint chutney, make a slightly different chutney for the starter: blend cilantro, tomato, roasted chana dal, desiccated coconut, garlic, and green chilies. Add ice and salt, blend, and finish with lemon juice. 1 First, dry roast the oats on low heat for 4-5 minutes, stirring constantly, then transfer to a plate to cool. Meanwhile, prepare a green chutney to serve with the tikkis. Instead of the usual cilantro-mint chutney, make a slightly different chutney for the starter: blend cilantro, tomato, roasted chana dal, desiccated coconut, garlic, and green chilies. Add ice and salt, blend, and finish with lemon juice. 2 Once the oats have cooled, grind 1 cup of oats. Peel the beetroot. Lightly peel the carrot. Peel the potatoes. Wash the cilantro, green chilies, beetroot, carrot, and potatoes. Grate the potatoes, carrot, and beetroot. Chop the cilantro and green chilies. In a bowl, combine the ground oats, 2 tablespoons roasted oats, beetroot, carrot, potatoes, cilantro, green chilies, salt, and all the spices. Mix well. 2 Once the oats have cooled, grind 1 cup of oats. Peel the beetroot. Lightly peel the carrot. Peel the potatoes. Wash the cilantro, green chilies, beetroot, carrot, and potatoes. Grate the potatoes, carrot, and beetroot. Chop the cilantro and green chilies. In a bowl, combine the ground oats, 2 tablespoons roasted oats, beetroot, carrot, potatoes, cilantro, green chilies, salt, and all the spices. Mix well. 3 Now mash and add the rice or paneer (optional step). Paneer or cooked rice is added to lighten the color. Paneer also enhances the taste, and cooked rice increases the quantity, which is helpful if you want to use leftover rice. If adding rice, mix it into the dough, pressing it in well. 3 Now mash and add the rice or paneer (optional step). Paneer or cooked rice is added to lighten the color. Paneer also enhances the taste, and cooked rice increases the quantity, which is helpful if you want to use leftover rice. If adding rice, mix it into the dough, pressing it in well. 4 You can shape these in two sizes: small tikkis for starters or regular size for snacks. Use a cookie cutter for regular-sized tikkis. Shape 8-9 pieces and place them on a plate, covering the rest. 4 You can shape these in two sizes: small tikkis for starters or regular size for snacks. Use a cookie cutter for regular-sized tikkis. Shape 8-9 pieces and place them on a plate, covering the rest. 5 Heat a nonstick frying pan or a greased cast iron griddle on low heat. If possible, use a cast iron griddle. If using a nonstick pan, make sure the coating is intact. Once slightly hot, add oil and spread it around. Dip each tikki in milk to moisten both sides. 5 Heat a nonstick frying pan or a greased cast iron griddle on low heat. If possible, use a cast iron griddle. If using a nonstick pan, make sure the coating is intact. Once slightly hot, add oil and spread it around. Dip each tikki in milk to moisten both sides. 6 Then coat the tikkis in oats on both sides. I made both sizes: first, coat the larger tikkis in oats and place them in the frying pan to cook. 6 Then coat the tikkis in oats on both sides. I made both sizes: first, coat the larger tikkis in oats and place them in the frying pan to cook. 7 Next, dip the mini tikkis in milk, coat with oats, and place them in the frying pan. Later, I also cooked some on the cast iron griddle. 7 Next, dip the mini tikkis in milk, coat with oats, and place them in the frying pan. Later, I also cooked some on the cast iron griddle. 8 Flip the tikkis after a short while. Since the oats are roasted, and the rice and potatoes are boiled, and the other veggies can be eaten raw, do not cook for too long or the oats coating will get too dark. After flipping, drizzle oil around the edges. Let the oats turn golden on the other side as well. 8 Flip the tikkis after a short while. Since the oats are roasted, and the rice and potatoes are boiled, and the other veggies can be eaten raw, do not cook for too long or the oats coating will get too dark. After flipping, drizzle oil around the edges. Let the oats turn golden on the other side as well. 9 Remove each tikki onto a plate as they are done. 9 Remove each tikki onto a plate as they are done. 10 Continue making all the tikkis in the same way. Serve hot with chutney and sauce. 10 Continue making all the tikkis in the same way. Serve hot with chutney and sauce. 11 Note: If you want more oats inside the tikkis, you can increase the amount, but do not reduce the amount of ground oats. The chutney can also be made without garlic if you prefer. 11 Note: If you want more oats inside the tikkis, you can increase the amount, but do not reduce the amount of ground oats. The chutney can also be made without garlic if you prefer. 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