The festival of lights brings with it a parade of irresistible snacks. This year, add a modern, wholesome twist to your Diwali spread with these delightful tikkis that cleverly combine the goodness of oats and assorted vegetables.
A Festive Snack With A Healthy Heart
Diwali is synonymous
with indulgence, a time for joyous gatherings where food plays a central role. From crispy samosas to syrupy gulab jamuns, the festive table is often laden with treats that are deep-fried and rich. While these traditional snacks are beloved, there's a growing desire for options that are both delicious and a little lighter. This oats and vegetable tikki recipe fits that description perfectly. It captures the celebratory spirit of a classic tikki—crispy on the outside, soft on the inside, and bursting with flavour—while incorporating ingredients that offer nutritional benefits. Oats provide fibre and help bind the tikkis, replacing the need for excess potatoes or bread. Meanwhile, a medley of finely chopped vegetables adds vitamins, texture, and vibrant colour, making each bite a guilt-free pleasure. It’s the ideal way to balance tradition with a mindful approach to festive feasting, ensuring everyone can enjoy the celebration without feeling weighed down.
Gather Your Ingredients
This recipe is wonderfully flexible, so feel free to substitute vegetables based on what you have. For about 12–15 tikkis, you will need:
For the Tikki Mixture:
- 1 cup rolled oats or quick-cooking oats, dry roasted and coarsely ground
- 2 medium potatoes, boiled, peeled, and mashed
- 1 cup mixed vegetables, finely chopped (carrots, peas, capsicum, and corn work well)
- 1 medium onion, finely chopped
- 2 green chillies, finely chopped (adjust to your spice preference)
- 1 inch ginger, grated
- 2 tablespoons fresh coriander, finely chopped
- 1 teaspoon chaat masala
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon lemon juice
- Salt to taste
For Cooking:
- 3-4 tablespoons of oil for shallow frying, or as needed
Step-by-Step Preparation Guide
1. Prepare the Oats: Begin by lightly dry roasting the rolled oats in a pan over low heat for 2-3 minutes until they become slightly aromatic. Let them cool completely, then transfer them to a grinder and pulse a few times to get a coarse powder. This step is crucial for giving the tikkis a good texture and preventing them from becoming sticky.
2. Mix the Tikki Dough: In a large mixing bowl, combine the mashed potatoes, finely chopped mixed vegetables, chopped onion, green chillies, grated ginger, and fresh coriander. Now, add the powdered oats along with all the dry spices: chaat masala, garam masala, turmeric powder, and salt. Mix everything together thoroughly. Finally, add the lemon juice and knead gently to form a uniform, non-sticky dough.
3. Shape the Tikkis: Grease your palms with a little oil. Take a small portion of the mixture and roll it into a ball, then flatten it gently between your palms to form a round, even tikki about half an inch thick. Repeat this process for the entire mixture, arranging the shaped tikkis on a plate.
4. Cook to Perfection: Heat a nonstck pan or tawa over medium heat and add a tablespoon or two of oil. Once the oil is warm, carefully place the tikkis on the pan, leaving some space between them. Shallow fry for 3-4 minutes on each side, or until they are golden brown and crisp. You may need to add more oil as you flip them. Cook in batches to avoid overcrowding the pan.
Tips For The Perfect Tikkis
To ensure your oats and vegetable tikkis turn out perfectly every time, keep a few simple tips in mind. First, make sure your boiled potatoes are well mashed but not watery, as excess moisture can make the mixture sticky and difficult to shape. Allowing the potatoes to cool before mashing can help. When it comes to the vegetables, chop them as finely as possible. This not only ensures they cook through but also helps them bind better with the oats and potatoes. If your mixture feels too wet, add another tablespoon of powdered oats to absorb the extra moisture. For an even crispier exterior, you can coat each tikki in a thin layer of semolina (sooji) or breadcrumbs before frying. These tikkis can also be made in an air fryer for an even healthier option; simply spray them with a little oil and cook at $180$°C for $15$-$20$ minutes$, flipping halfway through$. Serve them hot off the pan with a side of mint$-$coriander chutney or tangy tamarind chutney for the ultimate festive snack experience.
