Recipe of Speedy Oats Moong Daal Tikki (Oats Yellow Lentils Cutlets) – Protein-Rich Snacks – Non-Fried Snacks

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We hope you got insight from reading it, now let's go back to oats moong daal tikki (oats yellow lentils cutlets) – protein-rich snacks – non-fried snacks recipe. You can have oats moong daal tikki (oats yellow lentils cutlets) – protein-rich snacks – non-fried snacks using 19 ingredients and 3 steps. Here is how you do it.

The ingredients needed to make Oats Moong Daal Tikki (Oats Yellow Lentils Cutlets) – Protein-Rich Snacks – Non-Fried Snacks:

1. Take of For Tikki:.
2. Get 1 cup of Yellow moong daal.
3. You need 1 cup of Oats.
4. Provide 1/4 cup of Yogurt.
5. Provide 4 tbsp of Sooji.
6. Provide 1 of Finely chopped onion.
7. Provide 1 tbsp of Finely chopped garlic.
8. Take 1/2 cup of Finely chopped coriander leaves.
9. Use 2 of Finely chopped green chilies.
10. Use 2 tsp of Chaat masala.
11. Provide 1 tsp of Red chilli powder.
12. Use 1/4 tsp of Turmeric powder.
13. Provide 1/4 tsp of Garam masala powder.
14. Take 1/4 cup of Roasted and crushed peanuts.
15. Use of Oil for shallow frying.
16. Provide of For Serving :.
17. Provide 1 cup of Green Raw Mango Coriander Chutney.
18. Take 1 cup of Amchur Chutney.
19. You need 1 cup of Pomegranate Pearls.

Steps to make Oats Moong Daal Tikki (Oats Yellow Lentils Cutlets) – Protein-Rich Snacks – Non-Fried Snacks:

1. Dry roast the oats on a slow flame till it turns crisp. Let it cool completely. Wash and soak moong dal in 4 cups of water for 4 hours or overnight. Drain and cook soaked moong daal with about 2 cups water on medium-low heat in a deep saucepan until all the water has evaporated..
2. Allow cooked daal to cool down completely. Mix cooked moong daal, roasted oats, and other tikki ingredients (except oil) to make a soft dough. Keep it in the refrigerator for 30 minutes..
3. Now apply little water on your hands. Take some lemon size portion and make cutlets. Heat little oil in pan and place cutlets in a pan. Shallow fry till both sides are golden brown and crisp. Serve hot with chutneys and pomegranate pearls..

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