Roasted Oats, Sweet Potato & Barley Tikki

Method of Preparation

1. Boil sweet potato in pressure cooker for 3-4 whistles, once the pressure has released, peel and mash or grate the sweet potatoes
2. While the sweet potato is getting pressure cooked, roast all the oats until light brown, keep stirring to avoid burning. Keep aside 1/2 cup of oats. Finely chop the green chilli and coriander leaves.
3. In a large bowl take mashed sweet potato, oats, soaked barley, ginger, onion, Kissan Fresh Tomato Ketchup, green chilli, coriander leaves, turmeric powder, red chilli powder, cumin powder, salt, chaat masala, garam masala powder, coriander powder, lemon juice and mix everything well to form a smooth dough.
4. Oats will work as binding agent, if you are not able to bind all the ingredients add 1 to 2 tbsp more oats or as required. You can also add bread crumbs
5. Divide the dough into 12 to 14 pieces and shape them into round, oval or any shape you prefer with 1/2 inch thickness.
6. In a small bowl, mix maida and water and make it into a smooth paste without any lumps and in another plate spread the oats to coat the tikkis.
7. Dip the tikkis into the maida mixture covering all sides quickly and then roll them in oats spread.
8. Heat a pan or tawa, add 1 to 2 tablespoons oil and place 4 to 6 tikkis (depends on your pan size), do not over crowd them and cook in slow to medium flame until golden brown.