A Modern Twist on a Festive Classic
Diwali is synonymous with indulgence, especially when it comes to the array of snacks and sweets shared among family and friends. While traditional favourites hold a special place, there's always room for something new, especially a dish that is both
delicious and light. Enter the Vegetable and Oats Tikki. This delightful appetiser is the perfect answer for hosts looking to offer a healthier, yet thoroughly satisfying, snack. It's quick to prepare, uses ingredients commonly found in an Indian kitchen, and the addition of oats provides a wonderful texture and a healthy dose of fibre, making it a guilt-free treat that doesn't compromise on flavour.
Gather Your Ingredients
This recipe is wonderfully flexible, but here is a base to get you started. For about 12-15 tikkis, you will need two medium-sized boiled and mashed potatoes to act as the base. To this, add about one cup of mixed vegetables, finely chopped. A combination of carrots, peas, and corn works beautifully, but feel free to use whatever you have on hand. You will also need one small, finely chopped onion and a teaspoon of ginger-garlic paste for aromatics. For the binding and texture, you'll need half a cup of rolled oats, plus another quarter cup for coating. The spice mix is key: half a teaspoon of turmeric powder, one teaspoon of red chili powder (or to taste), half a teaspoon of garam masala, and salt to your preference. Finally, have two tablespoons of oil ready for shallow frying.
Step-by-Step Preparation
The beauty of this recipe lies in its simplicity. Begin by taking a large mixing bowl. Combine the mashed potatoes, finely chopped mixed vegetables, onion, and ginger-garlic paste. Mix them thoroughly until they are well integrated. Now it's time for the spices. Add the turmeric powder, red chili powder, garam masala, and salt to the vegetable mixture. Give it another good mix to ensure the spices are evenly distributed. Next, add the half cup of rolled oats. The oats will act as a binding agent, absorbing excess moisture and preventing the tikkis from breaking apart while cooking. Knead the mixture gently until it comes together like a soft dough. Let the mixture rest for five to ten minutes; this allows the oats to soften slightly and do their job.
Shaping and Cooking to Perfection
Once your mixture has rested, it's time to shape the tikkis. Take a small portion of the dough and roll it into a ball, then gently flatten it between your palms to form a classic tikki shape, about half an inch thick. Repeat this process for the entire mixture. Spread the remaining quarter cup of oats on a plate and gently coat each tikki on both sides. This will give them a wonderfully crisp exterior when cooked. To cook, heat the oil in a nonstick pan over medium heat. Carefully place the tikkis in the pan, ensuring not to overcrowd it. Cook for about three to four minutes on each side, or until they are golden brown and crisp. For an even healthier option, these tikkis can also be cooked in an air fryer at 180 degrees Celsius for 12–15 minutes, flipping halfway through.
These vegetable and oats tikkis are best served hot, straight from the pan. Their crisp exterior and soft, flavourful interior make them an instant hit. They pair beautifully with a variety of dips. Serve them with a side of tangy tamarind chutney, a fresh mint–coriander chutney, or simply with a dollop of plain yogurt. For a fun twist, you can add a tablespoon of chopped cashews to the mixture for extra crunch or a teaspoon of chaat masala for a more tangy flavour profile. You can also experiment with different vegetables like grated beetroot for colour or finely chopped capsicum for a peppery bite. No matter how you serve them, they are sure to be a conversation starter at your Diwali gathering.
