Oats Beetroot Cutlet

 

Oats Beetroot Cutlet

This oats cutlet is loaded with veggies and serves as perfectly healthy snacking option. This oats cutlet recipe is an easy-to-make nutritious dish.  This recipe is zero oil and uses oil only for brushing the cutlet.These beetroot cutlets or patties are guilt-free because they are baked, with the same awesome taste! Here I tried both version .It can be served for breakfast or a evening snack.

 

Ingredients :

Oatmeal (grinded oats) 1cup

Beet root- 1

Potatoes- 2

Carrot- 2

 Ginger Paste -1/2tsp

 Cumin powder -1/2tsp

Coriander Powder-1/2tsp

Red chilli powder- ½tsp

Garam masala powder -1tsp

Crushed Peanuts ¼cup

Whole black pepper powder -½tsp

Salt to taste

Oil to brush cutlet

Method:

1.Roast the oats until light brown and cool it and make powder. keep aside.

2.In a large mixing bowl add grated beetroot, grated carrot & smashed boiled po.

3.Add grated ginger, roasted cumin powder, red chili powder, garam masala, pepper powder and give it a mix.

4.Crush the peanuts and add it to the mixture. Now add oats powder to bind it to form a dough (Oats powder will soak the water from veggies which will reduce the moisture from the dough. add oats powder as required)

5. Take a lemon size portion from the dough and roll between your palms to make a round. Then flatten it to make a cutlet.

6.Perheat oven 180degree  Bake the tikki in the oven for 20 minutes. Flip them and bake for another until they turns golden and crisp.

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 7.Heat 3 to 4 tablespoons of oil in a pan (I used my cast iron skillet) on medium heat. Once the oil is hot, place the tikkis into the pan. Cook for 3 to 4 minutes on one side until browned, then flip and cook the other side for 3 to 4 minutes until browned. Serve hot!