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Preparation Time : 40
Cook Time : 15
Total Time : 55
1 cup cooked spinach-eggplant-capsicum curry
1/2 cup oats
2 sliced bread, crumbled
1/2 tsp. salt or to taste
1 small onion, chopped
1-2 green chilies, chopped
2 tbsp. coriander leaves,chopped
1/2 tsp. carrom seeds
1 tsp. raw mango puree
1/2 tsp. garam masala powder
1 tsp. kasuri methi (dry fenugreek leaves), crushed
1/2 tsp. red chili powder
2-3 tbsp. oil or as required
In a pan stir fry the cooked spinach curry till dry. Keep aside to cool. Dry roast the oats till you get a nice aroma. When cool, blend into a fine powder.
Now mix together all the above mentioned ingredients (except oil). Divide into equal portions and give it a cutlet / tikki shape. Refrigerate for an hour.
Heat oil in a pan and deep / shallow fry the tikkis few at a time till golden brown on both sides.
Drain on a kitchen towel and serve them hot as a tea-time snack or as an appetizer with sauce / green chutney.
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