The first few days of Monsoons are always welcoming, but when it rains all over the place disrupting plans, it is certainly a mood dampner. We were expecting part of our furniture delivery but the heavy rains have led to a delay and I only hope and pray, this month end, I am done with the setting up of the house, before I lose the interest entirely.
Earlier this month, I had posted a recipe of Broccoli Corn Balls, a similar low oil tea time snack recipe, which was kid friendly too, with the addition of corn. The potatoes and the corn masked the broccoli beautifully for kids who would smirk at the thought of eating broccoli otherwise.
I was going through the list of recipes on the blog under Snacks and Appetizers and found that I had not created any recipe recently with Oats as the main ingredient post my Oats, Paneer and Corn Tikkis, which by the way has also featured on the Big Basket Website.
Oats is a fun and challenging ingredient to work with, especially if you are the type of people – me and my husband are, who absolutely detest the porridge or the overnight soaked oats. I have been including oats atleast 3-4 times a week and in many interesting ways, other than smoothies or soaked oats. Also, I try and incorporate Oats in more than one meal to ensure we get a variety, coupled with the nutritional benefits too.
I choose any of the following –
- Oats powdered and added to the dosa or savoury pancake batters.
- Oats powdered and added to whole wheat flour as rotis for the lunch.
- Oats as tikkis with pulses, vegetables / paneer as tea time snack.
It cuts the monotony, provides delicious options and makes life simpler, ensuring healthy eating.
Oats is great for diabetics, weight watchers and the likes. Everyone is aware of the growing health issues we are facing and it is high time to focus on healthy eating, be aware of the bodily changes and take prompt actions so that we don’t risk losing our loved ones.
The Oats and Rajma Tikki were made on a rainy afternoon when husband chose to work from home, which means there are some extra rounds in the kitchen to whip up few things, couple of cups of chai etc.
When I talk about encouraging healthy food choices at home, some planning for the same is required. I make it a point to soak atleast 2 types of beans, legumes or pulses every week and boil them in a cooker with few whistles, cool and store it in a glass container in the refrigerator and use it for almost anything. Add it to poha, salads or simply make a sundal with some coconut for a quick and filling evening snack.
The best way to include protein in your diet. Of course, you cannot expect to do the soaking, boiling every day so plan accordingly, soak it on Sunday so the protein lasts for 2 – 3 days and then repeat the process on Wednesday night. You can opt for bulk too but it depends on the season. In summers, I avoid bulk storage of any kind.
Rajma or Kidney beans are extremely filling and again an excellent beans or legume variety for diabetics to consume. Eat a cup of them in any form, be it a simple stir fry with onion and garlic, or the quintessential North Indian gravy Rajma Masala or a simple south style sundal with some grated coconut, the protein definitely keeps you full and hence an ideal choice for super active kids, diabetics who often complain of lethargy and weakness due to low sugar. Also a good source of protein, which is a huge bonus in case you are pure vegetarians, like us.
I ran out of paneer the day I planned making them so had to make do with some boiled potatoes for the binding. Generally diabetics are encouraged not to consume more potatoes, in that case opt for paneer which is once again a good source of protein. I don’t add any bread crumbs and also avoid flour dusting as much as possible. Instead, I opt for soaked poha or powdered oats to get that lovely golden crust. I also did not deep fry these and just pan fried it on low heat with few drops of oil on the sides, patiently waiting them to cook and provide an excellent snack for us that evening along with some dhania chutney and ketchup.
Surprisingly, we were so full post this snack (thanks to Rajma), we had to just skip dinner and make do with a glass of buttermilk, which is the south Indian ritual, more or less (haha).
You don’t need a reason to make this and share with your family and especially with kids for their snack box or after school snacks at home. Who says Oats cannot taste delicious? Feed them these gorgeous tikkis and hear them shower the compliments on you!
Quickly read the recipe and head over to the kitchen to make some!
Recipe for Low Oil Oats and Rajma Tikki
Makes 10 to 12 nos. tikkis
- 1 cup Oats
- ½ cup boiled and mashed potato
- 1 & 1/2 cups soaked, boiled & mashed Rajma or Kidney beans
- 1 tsp of Garam Masala Powder
- ½ tsp of Red chilli powder (laal mirch)
- Few finely chopped green chillies (optional for kids)
- ½ tsp of Roasted cumin powder (bhuna jeera powder)
- Finely chopped coriander leaves
- Salt as per taste
- Few tblsp. of oil for cooking
- Rajma requires overnight soaking (recommended) or atleast 8 to 10 hours to ensure they cook properly when pressure cooked.
- Mash the rajma and keep aside.
- Boil potatoes, mash and keep aside.
- I have added the oats as it is and not powdered them as it lends a chewy texture. In case you prefer, add the powdered oats instead.
- In a large bowl, add the boiled and mashed rajma or kidney beans, boiled and mashed potatoes, oats along with red chilli, garam masala, cumin powder.
- Add the green chillies (optional), coriander leaves and salt as per taste.
- Mash everything well and shape them into tikkis or round disks.
- Refrigerate this for 20 minutes and then cook them on a hot griddle or a non-stick tawa with few tsps. of oil.
Recipe Notes –
- If you observe from the above pics, I have not mashed the entire rajma beans. The pink beads popping out from the tikkis look amazing.
- You can bake them too by brushing some oil on both sides and placing them on a baking tray lined with parchment paper.
- You can also Air Fry these tikkis by using less oil.
- By all means add some vegetables. I have avoided as I have used very little potatoes for binding as I was making a very small test batch. Adjust the binding accordingly by adding paneer, soya, tofu or potatoes.
- Making this for school in the morning? Prep everything in the night, shape the tikkis and refrigerate them. Cook them the next morning and pack immediately with some coriander chutney or ketchup or hung yoghurt.
- Since potatoes are not encouraged for diabetics, add paneer or soya, tofu etc as binding agents.