Masoor Oats Tikki/ Red Lentil Oats Patty

Masoor Oats Tikki/ Red Lentil Oats Patty is a healthy, protein rich and delicious tikki made using whole red lentil. Additon 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).

Course Appetizer, Breakfast, brunch, dinner, festivalfood, hightea, Snack, vegan

Cuisine Indian

Keyword afternoonsnack, appetizer, breadcrumbs, kids, lessoil, masoor, nonfried, nonfriedsnack, oats, patty, proteinrich, redlentil, roastedbengalgram, starter, tikki, vegan

Prep Time 20 minutes

Cook Time 30 minutes

Servings tikki

Calories 47kcal

Equipment

pressure cooker
bowl
mixing bowl
mixer grinder
non stick flat pan
spatula
strainer
potato masher

Ingredients

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

Instructions

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.

Nutrition