Crispy, peppery and healthful cutlets made with oats and vegetables are mix vegetable oats cutlets. My daughter is not a big fan of oats cutlets recipe. However after she relished the oats cutlets for breakfast I told her that there were oats in them and she admitted to being in love with one of the oats recipes, hands down. Oats add texture to the cutlets making them brittle and nice. Oats cutlets can be prepared for breakfast or snacking or even for kids’ tiffin as they remain crisp even after coming to the room temperature.
Quick cooking oats are used to make oats cutlets recipes. Boiled potatoes and other vegetables such as cauliflower, carrots, peas are used. If you want to avoid potatoes and wish to make oats cutlets without potato you can use cooked moong dal. Chaat masala adds the required zing. I like to shallow fry my cutlets. You can even pan fry them. Do not make them too thick if you plan to pan fry them.
Another interesting cutlet recipe is sooji cutlets. It is a sure winner amongst the kids. Get the recipe here. Another recipe using oats is oats idli. Here it is.
1. Dry roast 1 cup quick cooking oats for 3-4 minutes on low to medium flame. Switch off the flame and let the oats cool down.
2. Transfer to a grinding jar and make powder.
3. In a mixing bowl add in the vegetables i.e. 3 boiled and grated potatoes, ½ cup grated cauliflower, ½ cup grated carrot and ½ cup boiled peas. Also, add in a handful of chopped coriander leaves.
4. Time to add the oats powder along with spices i.e. salt to taste, 1 tsp red chilli powder and 2 & ½ tsp chaat masala powder. (Remember chaat masala has salt, so add salt to taste accordingly).
5. Mix everything well. Check the seasoning and adjust the same. Also, check the consistency of the mixture. It should neither be too dry nor too sticky. Add in a boiled and grated potato if it is too dry. Or if it is too sticky add in roasted and powdered oats. Divide the mixture into portions.
6. Make balls and then flatten them.
7. Heat enough oil. Shallow fry cutlets on medium flame.
8. Till golden brown from both the sides.
9. Serve hot and crisp. Bon appétit.
PREP TIME 15 minutes
COOK TIME 20 minutes
TOTAL TIME 35 minutes
1. Dry roast 1 cup quick cooking oats for 3-4 minutes on low to medium flame. Switch off the flame and let the oats cool down.
2. Transfer to a grinding jar and grind to make powder.
3. In a mixing bowl add in the vegetables i.e. 3 boiled and grated potatoes, ½ cup grated cauliflower, ½ cup grated carrot and ½ cup boiled peas. Also, add in a handful of chopped coriander leaves.
4. Time to add the oats powder along with spices i.e. salt to taste, 1 tsp red chilli powder and 2 & ½ tsp chaat masala powder. 9Rememner chaat masala has salt, so add salt to taste accordingly).
5. Mix everything well. Check the seasoning and adjust the same. Also, check the consistency of the mixture. It should neither be too dry nor too sticky. Add in a boiled and grated potato if it is too dry. Or if it is too sticky add in roasted and powdered oats. Divide the mixture into portions.
6. Make balls and then flatten them.
7. Heat enough oil. Shallow fry cutlets on medium flame.
8. Till golden brown from both the sides.
9. Serve hot and crisp. Bon appétit!
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