Oats with Sweet Potato and Barley Tikki is a scrumptious snack that’s delicious and healthy too because it comes packed with superfoods! The Kissan Fresh Tomato Ketchup is the star ingredient on the flavour front, making it an ideal tiffin recipe.
Prep Time: 10 Mins
Cook Time: 10 Mins
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Ingredients:-
Oats: 1 cup
Sweet potato (medium): 2
Kissan Fresh Tomato Ketchup: 2 tablespoons (30g)
Barley: 50g
Green chillies: 2
Grated ginger (optional): ½ teaspoon
Chopped coriander leaves: 2 tablespoons
Turmeric powder: ½ teaspoon
Red chilli powder: 1 teaspoon
Roasted cumin powder a pinch
Chopped onion: 1
Coriander powder: ½ teaspoon
Green chilli: ½ teaspoon (optional)
Garam masala: 1 teaspoon
Chaat masala: 1 teaspoon
Lemon juice: 1 teaspoon
Salt to taste
Oil to pan fry
For Coating
Oats: ½ cup
Maida/All purpose flour: 2 tablespoons
Water: ¼ cup
Method of preparation
Boil sweet potato in pressure cooker for 3-4 whistles, once the pressure has released, peel and mash or grate the sweet potatoes
While the sweet potato is getting pressure cooked, roast all the oats until light brown, keep stirring to avoid burning. Keep aside 1/2 cup of oats. Finely chop the green chilli and coriander leaves.
In a large bowl take mashed sweet potato, oats, soaked barley, ginger, onion, Kissan Fresh Tomato Ketchup, green chilli, coriander leaves, turmeric powder, red chilli powder, cumin powder, salt, chaat masala, garam masala powder, coriander powder, lemon juice and mix everything well to form a smooth dough.
Oats will work as the binding agent, if you are not able to bind all the ingredients to add 1 to 2 tbsp more oats or as required. You can also add breadcrumbs
Divide the dough into 12 to 14 pieces and shape them into round, oval or any shape you prefer with 1/2 inch thickness.
In a small bowl, mix maida and water and make it into a smooth paste without any lumps and in another plate spread the oats to coat the tikkis.
Dip the tikkis into the maida mixture covering all sides quickly and then roll them in oats spread.
Heat a pan or tawa, add 1 to 2 tablespoons oil and place 4 to 6 tikkis (depends on your pan size), do not overcrowd them and cook in slow to medium flame until golden brown.
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