Oats, Paneer & Corn Tikkis / Cutlets
Low oil, No onion & garlic recipe
There are times when I crave potato / aloo tikkis (the ones that have the brown crust & are melt in mouth soft from the inside). The health conscious in me tells me that it’s not good for me unless I am willing to run for 8 kms to burn those calories gained by eating the deep fried tikkis. Only option is to work something out midway wherein I can satisfy my poor little heart n cravings and enjoy tikkis too.
Enter – These Oats, Paneer & Corn Tikkis that are simply delicious!
This recipe is not only loved by Narayan but also by our friends / guests who visit home and are served these. Since most people are into healthy eating, when snacks served are healthy, they feel less guilty and can indulge in an extra piece or two. Since we had Navratri Golu at our place, these tikkis were part of the menu for the ladies who visited home couple of days ago. If you are interested in knowing about Navratri Golu, Do check out my detailed post on Navratri Golu Celebrations at Home.
This recipe only uses one potato for binding. Also I don’t use bread crumbs for texture or crispness. I don’t like using too many masalas in my food either. If you have gone the recipe of Aloo Shimla Mirch ki Sabzi on the blog, you will know what I am talking about. Simplicity is the key.
Vegetarians who need to increase their protein intake can make these tikkis as part of their lunch menu or healthy snack option during tea time along with some Coriander Chutney or Green Chutney as its low in oil & has oats too. Ideal as lunch box option for kids who otherwise would hate to eat the regular paneer sabzi / veg. Check out the detailed recipe below.
Serves – 3 to 4 persons as snacks
Qty – Max 15 small sized tikkis
- Paneer – 250 gms
- Oats – 1 cup
- Potatoes – 1 nos.
- Boiled corn – ½ cup
- Salt – as per taste
- Paprika – 1 tsp
- Oil – 1 to 3 tsps
- Garam Masala Powder – 1 tsp
- Finely chopped green chillies (optional)
- Finely chopped Coriander leaves – as required
- Boil the potatoes. Once cool, peel the skin, grate them and keep aside
- Grate or crumble the paneer.
- In a mixing bowl, add the potatoes, crumbled or grated paneer, oats and boiled corn.
- I have used quaker oats and have added it as it is. In case you want, you can powder the oats too and add the same.
- Add the paprika powder, salt, green chillies (optional), garam masala powder, coriander leaves and mix well.
- Take a small portion of the mixture and give them shape of tikkis or cutlets. Refrigerate these tikkis for a minimum of 30 mins before pan frying.
- In case you are making these tikkis for the next day tiffin for kids, store the tikkis in a container and store it in the refrigerator.
- If you are making it for immediate consumption, heat a non stick pan, add few drops of oil, and then pan fry these tikkis on both sides on low flame.
- Serve them hot with some Coriander chutney and tomato ketchup.
Suggested Variations –
- You can try adding Blanched and chopped palak / spinach leaves or spinach / palak puree. In that case, increase the quantity of potatoes to 2 – 3 nos.
- If you have leftover palak paneer, grind it in the mixer, add oats and potatoes to make tikkis in similar way. You can avoid the spices and coriander as palak paneer already has masalas in it. Just adjust salt.
- You can add grated carrots, boiled peas, boiled & finely chopped broccoli too.
- Paneer is a good source of milk protein ideal for kids as breakfast option, evening snacks etc. The oil used in the recipe is very less (1-3 tsps for 15 tikkis).
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