Carrot And Oats Tikki In Spinach Sauce Recipe

Cooking time
30 min



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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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Oct 20, 2016

Average: 1 (1 vote)
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