Oats paneer cutlet step-by-step recipe with video and photos.
About this recipe
Paneer oats cutlet is an easy-to-make snack that is packed with flavors. Also called oats tikki, they are basically patties made with cottage cheese, oats, potatoes, and spices. These hearty oatmeal patties are made without onion and garlic and can be served with tomato ketchup, sweet chutney, green chutney or yogurt dip.
I love that it can be served for breakfast and put in the kids' lunchboxes too. You can also use the patties to make delicious vegetarian burgers. You can also use it as a filling for your wraps. They are great make-ahead party appetizers and can be mixed, shaped, and fried a day before gatherings.
Patties are called cutlet or tikki in India and here is my recipe for a delicious and healthy version of oats tikki. Read on for ingredients, serving suggestions, or how to build a burger/wrap using these delicious oats and cottage cheese patties. Also, check out these easy chana chaat and paneer pakora recipes.
Rolled oats: I use thick rolled oats to make the tikki.
Paneer: Paneer is Indian cottage cheese. You may either use freshly made paneer or store-bought ones.
Potato: It acts as a binding agent and helps bring the dough together.
Carrot: This is an optional ingredient. But they add a subtle sweetness to the tikki and I recommend not to skip it.
Spices: I use garam masala, amchur (dried mango powder), and Kashmiri chili powder (mild version).
Ginger and green chili: I use grated ginger; however, you may replace it with ginger paste. You may adjust chili as per your preference or skip it altogether.
1. Dry roast the oats on low heat for a few minutes until they are lightly golden (4-5 minutes). Let it cool completely.
2. In a large bowl, combine oats, potato, paneer, carrot, ginger, chili, garam masala, amchur, chili powder, and salt. Bring the mixture together to form a soft dough.
3. Pinch out a small portion of the mixture and make a ball. Gently flatten it with your palms making sure there are no cracks at the ends.
4. Repeat with the rest of the mixture.
5. Heat oil and carefully place the cutlets in a single layer and shallow fry on medium heat for 3-4 minutes.
6. Carefully flip the cutlet and fry on the other side.
The measurements in this recipe give 12-15 cutlets. You may half or double the recipe as per your preference.
If you do not have access to amchur (dried mango powder), you can replace it with lemon/lime juice.
The tikki freezes well too. To freeze them, place them on a freezer-safe tray in a single layer and freeze them for 4-5 hours. Then, place them in a freezer-safe ziplock or box. This way, they will be easy to separate and reheat.
Dry roast the oats and let them cool before using them. This adds a great texture and crunch to the cutlets.
Shape them into flat patties shape. This way, they will cook uniformly and will be crunchy.
This is a great make-ahead snack. You can either shape them and place in the refrigerator or fry them and then store them.
Serve these oatmeal patties with this tangy and delicious guava bbq sauce for your summer parties.
How to serve them
Always serve these patties hot or warm. They can be paired with ketchup, yogurt dip, or any dip of your choice. They taste great with a cup of masala chai.
Use these oatmeal patties to make a delicious burger. To make burgers:
- slice the burger bun
- spread ketchup on the top
- place the patty
- top with tomato, onion, and lettuce
- spread some mustard or mayonnaise
- place the other part of the bun on top.
Click here to see how to make easy and delicious hamburger buns at home in under 30 minutes!
You can also use them in your wraps. To make wraps with them:
- spread mayonnaise or Greek yogurt on the flatbread (tortilla, lavash, or pita)
- place some lettuce
- break two oatmeal patties and place them on the lettuce
- add toppings of your choice (tomato, onion, avocado, cheese, etc.)
- fold the sides and roll the flatbread
- cut in the center and serve
Use them instead of potato patties to make aloo tikki chaat:
- Break two cutlets on a plate.
- Top it with chole masala or ragda.
- Add some finely chopped onions (red or pink).
- Drizzle whisked yogurt, green chutney, and sweet chutney.
- Sprinkle salt, chaat masala, and chili powder.
- Top with sev and cilantro.
- Serve immediately.
This can happen if the moisture content of the mixture is high.
Yes. They keep good in the freezer for up to three months. To freeze them, place them on a freezer-safe tray in a single layer and freeze them for 4-5 hours. Then, place them in a freezer-safe ziplock or box. This way, they will be easy to separate and reheat.
Yes. Preheat oven at 360 F (180 C). Spray some cooking oil onto them and bake for 12-15 minutes. You can also air fry them at the same temperature for 8-9 minutes.
Always serve them hot or warm. If you are planning to make them ahead, reheat them on a pan, air fryer, or oven before serving. They can be served with tomato ketchup, yogurt dip, or any dip of your choice.
Yes. They are a great option if you want to make a vegetarian burger. See the tips section above to see how to make it.
This oats paneer cutlet is:
- delicious and healthy
- customizable to suit your taste buds
- perfect for snacks or breakfast
Oats Paneer Cutlet
- 1 cup rolled oats
- ¾ cup paneer
- 2 potatoes
- 1 medium carrot
- ½ inch ginger grated
- 2-3 green chili or as per taste
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon amchur
- Salt to taste
- 2-3 tablespoon oil
- Boil the potatoes and mash them well. Peel and grate the carrot.
- Dry roast the oats on low heat for a few minutes until they are slightly golden (4-5 minutes). Let it cool completely.
- Crumble the paneer, making sure there are no big pieces.
- Gather the rest of the ingredients.
- In a large bowl, combine oats, potato, paneer, carrot, ginger, chili, garam masala, amchur, chili powder, and salt. Bring the mixture together to form a soft dough.
- Pinch out a small portion of the mixture and make a ball. Gently flatten it with your palms making sure there are no cracks at the ends.
- Repeat with the rest of the mixture.
Frying the cutlets:
- Heat oil in a frying pan.
- Carefully place the cutlets in a single layer and shallow fry on medium heat for 3-4 minutes.
- Carefully flip the cutlet and fry on the other side.
- Drain on a paper towel.
- Serve hot with tomato ketchup or dip of your choice.
Such a delicious recipe! I can't wait to make it again!
what a tasty side dish