Saffola Carrot and Veggie Twist Oats Tikki In Spinach Sauce 1

Carrot And Oats Tikki In Spinach Sauce Recipe

Cooking time
30 min
Serves
2
1
1
353
CALORIES

Ingredients

    For The Carrot Tikkis

     

    • 100 gms boiled, peeled and grated carrot
    • 30 gms grated Beetroot
    • 80 gms Saffola Masala Vegie Twist
    • 2 tbsp finely chopped coriander (dhania)
    • 1/2 tsp chaat masala
    • 1/2 tsp chilli powder
    • 1/4 tsp garam masala
    • 1 tsp lemon juice
    • Salt to taste
    • 1 tsp Saffola oil for greasing and cooking

    • For The Spinach Gravy

    • 500 gms, 6 cups chopped spinach (palak) , washed and drained
    • 2 tsp Saffola oil
    • 70 gms cup chopped onions
    • 2 tsp roughly chopped garlic (lehsun)
    • 2 roughly chopped green chilies
    • Salt and to taste

     

How to make Carrot And Oats Tikki In Spinach Sauce

    • Cook the SMO and keep it side to cool.
    • Combine all the ingredients in a deep bowl and mix well.
    • Divide the mixture into 12 equal portions and shape each portion into a 25 mm flat round tikki.
    • Heat a non-stick tava (griddle) and grease using ¼ tsp of oil.
    • Place a few tikkis at a time and cook each tikki, using 1 tsp oil, till it turns golden brown in colour from both the sides. Keep aside.

    • Heat rest of the oil in a non-stick kadhai and add the onions and garlic and sauté on a medium flame for 2 minutes.
    • Add the spinach, green chillies and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
    • Allow the mixture to cool completely and blend in a mixer to a smooth purée.
    • Transfer the purée into the same non-stick kadhai, add the sugar, ¼ cup of water, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

    • Just before serving, re-heat the gravy, add the Carrot tikkis, mix gently and cook on a medium flame for 1 minute.
    • Serve immediately.

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Comments

Oats

Good

Oct 20, 2016

1
Average: 1 (1 vote)
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