Name: Oats Carrot Tikki recipe by GURPREET KAUR KOHLI at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Oats - 1 cup; 4 medium boiled and mashed potatoes; Grated Carrot-½ cup; Chopped onions-2 tablespoons; Chopped green chillies -1 teaspoon; Salt to taste; Red chilli powder- 1/2 teaspoon; Chaat Masala-2 teaspoons; Freshly chopped Coriander Leaves - 1 tablespoons; Refined flour (maida)- 4 tablespoons; Tamarind Chutney or Tomato Ketchup - 2-3 tablespoons; Yoghurt -3-4 tablespoons; Fresh Mint Leaves –For Garnishing; Oil for shallow frying; Water -As required

Ingredients Serving: 4

Oats - 1 cup
4 medium boiled and mashed potatoes
Grated Carrot-½ cup
Chopped onions-2 tablespoons
Chopped green chillies -1 teaspoon
Salt to taste
Red chilli powder- 1/2 teaspoon
Chaat Masala-2 teaspoons
Freshly chopped Coriander Leaves - 1 tablespoons
Refined flour (maida)- 4 tablespoons
Tamarind Chutney or Tomato Ketchup - 2-3 tablespoons
Yoghurt -3-4 tablespoons
Fresh Mint Leaves –For Garnishing
Oil for shallow frying
Water -As required

Instructions

Heat 1 tablespoon of oil in a pan on a medium Flame. Add chopped green chillies, onions and sauté it for a minute. When onions become soft, add grated carrot, salt, red chilli powder, chaat masala, chopped coriander leaves to it. Cook for 1min.
Add some salt in boiled potatoes and mix well. Divide the potato mixture into eight equal portions and stuff each portion with carrot mixture, make balls and flatten them.
Add five- six tablespoon water to the refined flour and make a thick batter.
Spread oats evenly on a plate.
Dip Tikkis in the batter and roll in oats and set aside.
Heat some oil in a pan and shallow-fry the Tikkis on medium heat until it turns golden
Serve hot with tomato ketchup and yoghurt. Garnish with fresh mint leaves.

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