Mindful Eating- Oats and Vegetable cutlet.
Here I have limited the use of potato and not boiled the
vegetables so that we get the nice crunch from the chopped veggies and the goodness
and crispiness of OATS- Having Oats is the highlight here because I am
into fiber based foods. Mixing with oats made these
balls/cutlets turn out nice and dry and one doesn't need to coat them in corn flour/maida
(All-Purpose flour)/rava (Semolina) or besan (Gram Flour) batter to fry. These cutlets won't stick to your pan or lose shape
or scatter around. It's the
OATS wonder.
Preparation Time- 20mins (The chopping of vegetables is done
by my veg chopper so I save time there)
Cook time - 20 minutes
Total time taken - 40 minutes.
Recipe- Snacks.
Cuisine-Indian
Serves-4-6
THE WHAT?
Ingredients
(measuring cup used, 1 cup = 250 ml)
1 cup powdered oats
½ cup finely chopped
carrots
½ cup broccoli finely chopped or
two to three big florets
½ cup boiled and mashed potatoes
or 2 medium size potatoes
1/3 cup fresh corn or frozen
sweet corn.
½ inch ginger crushed
½ tsp green chili finely minced
½ tsp cumin powder/jeera
½ tsp garam masala powder
½ tsp amchur (dry mango) powder
¼ cup chopped coriander leaves or
parsley leaves (whichever flavor you prefer)
2 to 3
tbsp oil for shallow frying
THE HOW?
· Take a big bowl because a lot of
mashing and rolling has to happen. :)
· Dry roast the oats a little till
it turns light brown. I have here used rolled Oats -Classic style from Quakers
and then grounded it in a blender to get the oats powder. Please be mindful
that we don't add any water here.
· Pour the oats powder. Add
the boiled potatoes and finely chopped vegetables.
· Add the crushed ginger and green
chili paste, cumin powder, garam masala powder, coriander leaves and salt as
required.
· Mix everything very well. Check
the taste and if desired by you add more salt or the spice powders. Shape them
into balls or flat like patties.
· Heat 2 to 3 tbsp oil for shallow
frying in a pan. Take a veg ball and putt it to fry. You can put together three
or four balls. You can give them any shape you desire. I preferred it round
today but you can make it like tikis or use a cutlet mould to give an
interesting shape.
· Try to keep rolling these cutlets
so that all side turn a nice golden color and crispy.
· Drain veg cutlets on paper
napkins.
· Serve vegetable cutlets with the
sauce of your choice. Due to the paucity of time, I went ahead with tomato
ketchup.
Some tips
for adding your own twist-
· You can add vegetable of your
choice-beetroot, green peas, bell pepper but remember that keeping them finely
chopped helps them roll better into a cutlet/ball.
· In case you find that the balls
are too dry and not forming the shape, add half of another boiled potato or few
drops of water.
· You can play around with spices
as per your taste preferences. You can also use black pepper powder or white
pepper or red chili powder.
· Prefer not to use the market sold
ginger paste. It has a very strong flavor which smells much differently
from the freshly ground ginger or garlic and has a smell which refuses to
go. I absolutely say no to the market ginger garlic paste.
· You can also deep fry them
instead of shallow frying. I would always prefer a shallow fry or even a baking
(will try and see how it comes out:))
Author- Namrata
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