Oats tikki are a good source of vitamins like B1, B5, folate, minerals like manganese, phosphorus, magnesium, copper, iron and zinc. High in fibre, oats tikki makes a great mid-afternoon snack. You can enjoy the tikkis with your favourite dip.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving: Makes 5 tikkis
- ½ cup oats
- ½ cup white chickpeas (kabuli chana)
- 1 tbsp mint leaves (pudina), finely chopped
- 1 tsp green chillies, finely chopped
- 1 tsp ginger, finely chopped
- Salt as per taste
- Clean, wash and soak the kabuli chana Chana
- Drain, add 2 cups of water and pressure cook for 3 to 4 whistles or until the chana is cooked.
- Allow the steam to escape before opening the lid.
- Drain out all the excess water and keep the kabuli chana,
- Cook oats in hot water.
- Combine the cooked oats, kabuli chana, mint leaves, green chillies, ginger and salt and blend in a mixer to a coarse paste.
- Divide the mixture into 8 to 10 equal portions and shape each portion into round, flat tikki.
- Pan fry on a non-stick or bake them in an oven for oil free tikkis.
Nutritive value per tikki:
- Energy: 6 kcal
- Protein: 5 g
- Carbohydrates: 2 g
- Fat: 5 g
- Fibre: 2 g