Whereas sweets are the spotlight of the vacation season, savoury snacks turn into a staple through the festivities as effectively. Do not these chatpata, tasty, tangy, fast and straightforward bites make us all drool? So, this vacation season, get artistic together with your snacks. Listed below are a few of Chef Kunal Kapur’s lip-smacking masala oats festive recipes that you could strive!

Photograph: Shutterstock/ StockImageFactory.com

Oats Masala Dhokla

1 cup rice
1 cup masala oats
1 cup bitter yoghurt
1 tsp ginger and inexperienced chilli paste
2 tsp ghee
4 curry leaves
1 tsp sesame seeds
Salt to style
Garnishing – grated coconut and coriander

Roast masala oats in a pan until fragrant
In a bowl add rice and soak it for 40 minutes and preserve it apart
In a separate bowl, add rice and oats, yoghurt, ginger and inexperienced chilli paste, 2 tsp ghee, and salt to style. Grind it right into a thick batter
Grease a tin with ghee and add the batter into it
Place the tin into the steamer and let prepare dinner for 20 minutes
In a pan add 1 teaspoon oil, when it sizzles add curry leaves, sesame seeds and grated coconut
As soon as masala oats dhokla is prepared, garnish it with curry leaves, sesame seeds and grated coconut.

Photograph: IANS

Moong Dal and Matar Ghugra

Components for the outer crust:
2 cups maida (all-purpose flour)
1/2 cup ghee
1/4 teaspoon salt
1 cup water
1 tablespoon oil
Components for the filling:
1 cup masala oats
1 cup inexperienced moong dal, soaked and steamed
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon sesame seeds
2 teaspoons sugar
1/2 teaspoon factor
1 teaspoon amchur (dry mango powder)
1/2 teaspoon turmeric powder
1/2 teaspoon crimson chilli powder
2 inexperienced chillies, finely chopped
Salt to style

Soak the moong dal and masala oats in 2 cups of water for about 3 to 4 hours. As soon as soaked, drain any extra water and preserve it apart
Warmth oil in a non-stick pan on medium warmth; add the cumin seeds, fennel seeds, sesame seeds, hing and permit them to crackle
Stir within the cooked inexperienced moong dal and add mouthwatering masala oats
Permit the moong dal and oats combination to chill and divide into 20 parts
Within the subsequent step, we are going to make the dough for the pastry crust for the ghugras
Mix the maida, ghee and salt in a bowl. Work the ghee into the flour together with your fingers till the combination resembles a rough meal
Sprinkle water onto the crumbly dough and together with your arms push the dough from the edges to the center of the bowl to kind a ball that holds collectively
Watch out so as to add slightly water at a time, and never permit the dough to turn into soggy. Knead effectively together with your arms till the dough turns into a agency ball of dough
As soon as rested, make 20 small parts of the ghugra dough and roll right into a small 3-inch circle
Place a teaspoon stuffed with moong dal and masala oats combination onto one half of the circle. Moist your fingers into the bowl of water and unfold slightly water across the edges of the circle
Gently fold the circle right into a semi-circle, and seal the perimeters in order that the dough sticks to one another ensuring all of the filling is hid inside
Preheat the oil for deep frying and deep fry these ghugras on medium warmth
Serve the moong dal oats ghugras together with inexperienced chutney and chai for tea time snacks.

Photograph: IANS

Pudina Oats Damaged Wheat Tikki

1 candy potato, boiled and peeled
200 grams paneer, crumbled
2 cups masala oats
1 inch ginger, grated
2 inexperienced chillies, finely chopped
1 onion, finely chopped
Pudina (mint leaves)
Oil for cooking tikkis

To start making the recipe, first, get all of the substances prepped, and boil the candy potatoes
Add in each the boiled candy potatoes, paneer, grated ginger, inexperienced chillies, onion, mint leaves and the important thing ingredient masala oats
Mix the substances till the potatoes are coarsely mashed and all of the substances come collectively. Open the processor and provides the combination a stir midway by means of so the substances come collectively and mix once more
Switch the tikki dough right into a bowl. Verify the salt and add extra provided that you’re feeling you require it because the masala oats even have salt in them
Grease your fingers with slightly oil and form the pudina oat & damaged wheat dough into bite-size tikkis
Preheat a skillet to medium warmth
Place a number of pudina oat tikkis at a time on the skillet, drizzle a number of drops of oil on every of them
Cook dinner pudina oats damaged wheat tikki on low to medium warmth till browned and crisp on either side
Take away onto an oil absorbent paper and serve.

Photograph: IANS

Oats Kathi Roll

Components for kathi rolls:
1 cup complete wheat flour
1 teaspoon oil
1 teaspoon salt
Components for filling:
1/2 teaspoon oil
2 cups masala oats
1 tablespoon tomato ketchup
1 cup sliced onion
3 stalks of finely chopped spring onion
1 teaspoon mustard

In a big bowl, add wheat flour, oil and salt and blend it effectively. Knead the combination by including slightly water and put together a agency dough. Cowl it and preserve it apart for 10mins
Divide the dough into 3 huge parts
Roll the dough parts into balls and flatten them with the palm of your hand. Toss them in flour and roll them out into circles
Put the skillet on medium warmth. Roll out the dough, preserve it on the skillet and prepare dinner it. Flip it after 2 minutes and sprinkle some oil
As soon as prepared take away from the skillet and preserve it apart, repeat the identical with different dough parts
The following step is to organize masala oats filling. Take a bowl, add spring onions, salt to style and uncooked masala oats, and blend the substances effectively
Take a pan, preheat on medium flame, sprinkle some oil and add the masala oats combination and permit it to prepare dinner on a medium flame for 3 minutes
As soon as masala oats filling is prepared, place the paratha on the board, and add the filling portion onto it
Add a number of sliced onions, drizzle some tomato ketchup and mustard, tightly wrap the filling and serve it.

Source link

Previous articleAged like fine wine: Cookbook from ’60s is treasure of cooking with wine – Post Bulletin
Next article17 Anti-Aging Superfoods for Glowing Skin, Reduced Inflammation, and Overall Health (Recipes + Videos)


Please enter your comment!
Please enter your name here