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WEEK 26 RECIPES

Roasted Oats, Sweet Potato & Barley Tikki

Oats with Sweet Potato and Barley Tikki is a scrumptious snack that’s delicious and healthy too, because it comes packed with superfoods! The Kissan Fresh Tomato Ketchup is the star ingredient on the flavour front, making it an ideal tiffin recipe.  

Prep Time

  20 mins

Cook Time

15 min

Rating

Ingredients

  1. Oats: 1 cup
  2. Sweet potato (medium): 2
  3. Kissan Fresh Tomato Ketchup: 2 tablespoons (30g)
  4. Barley: 50g
  5. Green chillies: 2
  6. Grated ginger (optional): ½ teaspoon
  7. Chopped coriander leaves: 2 tablespoons
  8. Turmeric powder: ½ teaspoon
  9. Red chilli powder: 1 teaspoon
  10. Roasted cumin powder a pinch
  11. Chopped onion: 1
  12. Coriander powder: ½ teaspoon
  13. Green chilli: ½ teaspoon (optional)
  14. Garam masala: 1 teaspoon
  15. Chaat masala: 1 teaspoon
  16. Lemon juice: 1 teaspoon
  17. Salt to taste
  18. Oil to pan fry
  19. For Coating
  20. Oats: ½ cup
  21. Maida/All purpose flour: 2 tablespoons
  22. Water: ¼ cup

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.

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