Oats Cutlet

Craving a healthy and filling snack that’s easy to make and packed with fiber and protein? These Oats Cutlets are your answer. Made with everyday vegetables, rolled oats, and no refined flour, this recipe is perfect for guilt-free snacking or a light meal. Great for kids, adults, and anyone trying to eat clean without compromising on taste.

Ingredients:

2 large boiled potatoes
1/4 cup cooked green peas
1/4 cup cooked chana dal (soaked and boiled)
1 large onion, finely chopped
1/4 cup finely chopped capsicum
1 medium carrot, grated
1 small piece of ginger, finely chopped
3 green chilies, finely chopped (adjust to taste)
1 cup rolled oats
A handful of chopped fresh coriander leaves
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon dry mango powder (amchur)
Salt to taste
2–4 tablespoons oil (for shallow frying)

Instructions:

In a large mixing bowl, mash the boiled potatoes well.
Add the cooked green peas, chana dal, chopped onion, capsicum, grated carrot, ginger, green chilies, coriander leaves, and rolled oats.
Sprinkle in turmeric, red chili powder, garam masala, cumin powder, dry mango powder, and salt.
Mix everything thoroughly until you get a soft, uniform mixture. Let it rest for 5 minutes.
If the mixture feels too wet, add a little more oats for binding.
Lightly grease your palms with oil, take small portions of the mixture, and shape them into cutlets or patties.
Heat oil in a flat pan or tawa. Once hot, place the cutlets gently and cook on medium flame for 2–3 minutes on one side.
Flip them carefully, add a little more oil if needed, and cook until golden brown and crisp on both sides.
Once done, transfer to a plate and let them rest for 2–3 minutes before serving.