Oats Methi Tikki is a delicious twist to your age-old tikki recipes and a healthier alternative for your child’s tiffin. Kissan Fresh Tomato Ketchup really brings the ingredients together, making the tikkis nice and moist so your child can enjoy them at break time.
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Rolled oats: 2 cups
Finely chopped fenugreek: 1 cup
Rawa: 2 tablespoons
Curd: 3 tablespoons
Kissan Fresh Tomato Ketchup: 2 tablespoons
Cumin powder: 5 grams
Coriander powder: 5 grams
Turmeric powder: 3 grams
Green chilli paste: 5 grams
Hing: A pinch
Salt To Taste
Mustard seeds: 1/2 teaspoon
Sesame seeds: ½ teaspoon
Method of preparation
Combine the oats, fenugreek leaves, Kissan Fresh Tomato Ketchup, semolina, curds, coriander powder, cumin powder, turmeric powder, green chilli paste, asafoetida and salt in a bowl.
Mix well and knead into a soft dough using a little water.
Grease the steaming dish with oil.
Divide the dough into 2 equal portions and shape each portion into a tikki.
Arrange the tikki on a sieve and steam in a steamer on a high flame for 5 – 6 minutes. Remove and keep aside to cool slightly for 10 minutes.
For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and cook on a medium flame for 30 seconds.
Pour the tempering over the tikki pieces and toss it lightly.
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