Masoor Oats Tikki/ Red Lentil Oats Patty is a healthy, protein rich and delicious tikki made using whole red lentil. Addition of oats and roasted Bengal increases the nutritional value of the tikki and kasuri methi enhances the taste and makes tikki aromatic when roasted with other added spices. Serve the tikki hot with green coriander chutney and ketchup as a healthy appetizer or starter. You can also use the tikkis / patty to make tasty burgers, sandwiches, wrap or you can make a delicious chaat by assembling the tikki wth green chutney, date tamarind chutney, chopped onions, sev and spices or serve it with hot peas or chole ragda (curry).
I was going to make whole masoor dal with bhakri for a simple quick weeknight dinnier. But then while having afternoon tea, I thought of surprising the family by making something delicious and fancy that will shift their minds with the lockdown effect. So thought of making tikki instead of the regular dal.
So the first thought was then was are the necessary available at home? As since the supermarket visits are minimal and only weekly now, I often run out of vegetables. Thanks to all the pulses stored, they come to my rescue always.
I needed ginger garlic paste , spices that I had at home.
For adding more softness to the tikki I need either potato or paneer. I had potatoes and hence used them. For binding the tikki you can use either cornflour, breadcrumbs, besan, sooji, oats, roasted bengal gram powder. I had some bread crumbs and I added oats and roasted bengal gram powder to make the tikkis more healthier. To give flavor to the dish I added kasuri methi. Kasuri methi along no only enhances the taste of the tikki but it releases a tempting aroma when the tikki is roasted. Besides garam masala, I added kitchen king masala to give a different taste to the tikki.
The tikki came out so well crisp and golden from outside and soft from inside.
We enjoyed some tikki with ketchup and green chutney.
But then we decided to eat is as a chat and so with some tikkis I made the chaat.
For that I have arranged the tikki in a plate. Spread a spoonful of green chutney and date and tamarind chutney on each tikki.
Then sprinkled some chopped onions and more of both the chutney.
I sprinkled sev, chaat masala and red chili powder on it. Tadaa the masoor oats tikki chaat is ready and every bite of it was relished by my family…
I have earlier shared with you the recipe of different kebabs and tikki:
My family enjoyed every bite of the tikki.
So friends what are you waiting for when no vegetables around this is a perfect protein rich, healthy and delicious is a perfect treat to make for your family.
Friends do make this tikki and please share your valuable feedback with me..
Khao dilse, khilao dilse aur banao dilse….
Masoor Oats Tikki/ Red Lentil Oats Patty
- pressure cooker
- mixing bowl
- mixer grinder
- non stick flat pan
- potato masher
- 3/4 cup masoor whole red lentil soaked for 3-4 hours
- 2 medium potato boiled and peeled
- 1/2 cup oats I have used quick cooking oats
- 1/2 cup ready made bread crumbs or grind 3-4 bread slices into powder
- 1/2 cup roasted bengal gram
- 1/4 cup dried fenugreek leaves kasuri methi
- 1 tbsp ginger garlic paste
- 1 tsp chili paste I have used paste made from fresh red chili
- 1 tsp red chili powder
- 1 tsp chaat masala
- 2 tsp dried mango powder amchur
- oil for roasting tikki on pan
- salt as per taste
- 2 cup water
- 1 tbsp chaat masala to sprinkle on top
- green chutney for serving
- ketchup for serving
- Soak the masoor /whole red lentil for 3-4 hours.
- Add salt and around 2 cups of water and pressure cook the masoor for 4-5 whistles on high heat and 2 on low heat. Let the pressure cooker cool by itself. Remove the whistle and open the lid. The masoor should be cooked soft and mushy.
- Remove the cooked masoor in the strainer to remove any excess water. Let is sit for 15 minutes.
- In the mean time grind the roasted bengal gram (dadiya) into smooth powder in a mixer grinder.
- Now in a mixing bowl take boiled and peeled potatoes.
- Mash it to smooth with the help of potato masher or grate the potato with grater.
- Add the drained masoor, breadcrumbs and oats.
- Add kasuri methi (dried fenugreek leaves), ginger garlic paste, red chili paste, red chili powder, chat masala, amchur (dried mango powder), kitchen king masala, garam masala and salt. Mix them well.
- Add the roasted bengal gram powder.
- Mix well. All the moisture will be soaked well and the mixture will come together like a dough.
- Now grease your palms and take a small portion of the mixture. Roll it into a smooth ball and flatten it between your palms to shape it to a round tikki / patty.
- Similarly make tikki with the remaining mixture.
- Put tikki on a heated non stick pan and put some oil on it. Roast it for 3-4 minutes on one side till it is golden and crisp on medium heat
- Flip to another side and put some more oil and cook till it is golden and crisp. Cook similarly the remaining tikkis.
- Serve the masoor oats tikki / red lentil oats patty in a serving plate. Sprinkle some chaat masala on tikki. Serve hot with with green chutney, tomato ketchup and chopped onions.