Sweets are the highlight of the holiday season, but the holiday season is also full of delicious snacks. Don’t those chatpatas, delicious, tangy, quick and easy bites make us all drool? So get creative with your snacks this holiday season. Here are some of Chef Kunal Kapoor’s lip-smacking masala oat celebration recipes!
Oats Masala Dhokra
material:
1 cup of rice
1 cup masala oats
1 cup sour yogurt
1 teaspoon ginger and green chili paste
2 teaspoons ghee
4 curry leaves
1 teaspoon sesame seeds
salty
Garnish – grated coconut and coriander
Method:
Roast the masala oats in a frying pan until fragrant.
Put the rice in a bowl and soak it in water for 40 minutes.
In another bowl, add rice and oats, yogurt, ginger and green chili paste, 2 teaspoons of ghee, and salt to taste.make a thick dough
Coat the can with ghee and add the dough
Place the can in the steamer and steam for 20 minutes.
Add 1 teaspoon of oil to a frying pan, and when it is browned, add curry leaves, sesame seeds, and grated coconut.
Once the masala oat dhokla is ready, garnish with curry leaves, sesame seeds and grated coconut.
Mung Dal and Matar Gugra
Outer crust material:
2 cups Maida (all-purpose flour)
1/2 cup ghee
1/4 teaspoon salt
1 cup water
1 tablespoon oil
Filling material:
1 cup masala oats
1 cup soaked and steamed green moondal
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon sesame seeds
2 teaspoons sugar
1/2 tsp
1 teaspoon Amchur (dried mango powder)
1/2 teaspoon turmeric powder
1/2 teaspoon red pepper powder
2 finely chopped green chillies
salty
Method:
Soak the moong dal and masala oats in 2 cups of water for about 3-4 hours.After soaking, discard excess water and store
Heat the oil in a nonstick skillet over medium heat.Add cumin seeds, fennel seeds, sesame seeds, hing and crackle
Stir the cooked green moong dal and add mouthwatering masala oats
Cool the mixture of moong dal and oats and divide into 20 equal parts.
The next step is to make the dough for the guggula pie crust.
Put maida, ghee and salt in a bowl and mix.Mix the ghee into the flour with your fingers until the mixture resembles coarse meal
Sprinkle the crumbly dough with water and use your hands to press the dough from the sides toward the center of the bowl to form a sticky ball.
Add a little water at a time, being careful not to make the dough soggy.Knead the dough with your hands until it comes together
Once rested, divide the gugra dough into 20 pieces and roll into small 3 inch circles.
Place a teaspoon of the moong dal and masala oat mixture on one half of the circle.
Gently fold the circle into a semicircle and close the edges so the dough sticks to each other, making sure all the filling is hidden inside
Preheat the frying oil and fry these googlas on medium heat
Enjoy Mung Dar Oats Gugla with green chutney and chai as a tea time snack.
Pudina Oats Broken Wheat Tikki
material:
1 sweet potato, boiled and peeled
200 grams of crushed paneer
2 cups masala oats
1 inch grated ginger
2 finely chopped green chillies
1 onion, chopped
Pudina (mint leaves)
oil for cooking tikki
salt
Method:
To make the recipe, first prepare all the ingredients and boil the sweet potatoes.
Add boiled sweet potato, paneer, grated ginger, green chillies, onion, mint leaves and both the main ingredients, masala oats.
Blend ingredients until potatoes are coarsely mashed and all ingredients come together.Open the processor and stir the mixture halfway through so the ingredients come together and blend again
Transfer the tikki dough to a bowl.Masala oats also contain salt, so check salt and add only if needed
Grease your fingers with a little oil and shape the pudina oat and crushed wheat dough into bite-sized tikis.
Preheat the frying pan to medium heat
Place a few pudina oat tikki on the pan at a time and drizzle each with a few drops of oil.
Cook Pudina Oats Broken Wheat Tikki over low to medium heat until golden brown on both sides
Take out on oil blotting paper and enjoy.
oats cutlet roll
Ingredients for Kati Roll:
1 cup whole grain
1 teaspoon oil
1 teaspoon salt
Filling material:
1/2 teaspoon oil
2 cups masala oats
1 tablespoon tomato ketchup
1 cup chopped onion
3 chopped green onions
1 teaspoon mustard
Method:
Add flour, oil and salt to a large bowl and mix well. Add a little water and knead to form a firm dough.Cover and leave for 10 minutes
divide the dough into 3 equal parts
Roll a piece of dough and flatten it with the palm of your hand.Sprinkle with flour and roll out
Heat skillet over medium heat. Roll out the dough and place it in a frying pan to bake. After 2 minutes, turn over and brush with oil.
When ready, remove from pan, set aside and repeat for other dough pieces
The next step is to prepare the masala oat filling.In a bowl, add green onions, salt to taste, add raw masala oats and mix well.
Preheat a frying pan over medium heat, add oil, add masala oats, and bake for 3 minutes over medium heat.
When the masala oat filling is ready, place the parathas on the board and add the filling pieces on top
Add a few slices of onion, a drizzle of tomato ketchup and mustard, wrap the filling tightly and serve.
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