Ramadan Special – Spinach Oats Bread Tikki

This is a yummy Hara Bhara Tikki / Cutlet recipe that I dished out from some leftover spinach-eggplant-capsicum curry. I just added some powdered oats, fresh bread crumbs and other basic ingredients and here you are. Yummy and delicious tea-time snack in no time. So do try and make use of any veg. curry in this way and feel satisfied that you were able to make good use of the curry. They can also be served as an appetizer with some green chutney / sauce. Try rolling them in parathas for a delicious roll / frankie….


  1. 1 cup cooked spinach-eggplant-capsicum curry
  2. 1/2 cup oats
  3. 2 slice bread crumbled
  4. pinch salt or to taste
  5. 1 small onion chopped
  6. 1-2 green chilies chopped
  7. 2 tbsp coriander leaves chopped
  8. 1/2 tsp carom seeds (ajwain)
  9. 1 tsp raw mango puree
  10. 1/2 tsp garam masala powder
  11. 1 tsp kasuri methi (dry fenugreek leaves) crushed
  12. 1/2 tsp red chili powder or as required
  13. oil to deep / shallow fry


  1. In a pan stir fry the cooked spinach curry till dry Keep aside to cool Dry roast the oats till you get a nice aroma When cool blend into a fine powder
  2. Now mix together all the above mentioned ingredients (except oil) Divide into equal portions and give it a cutlet / tikki shape Refrigerate for an hour
  3. Heat oil in a pan and deep / shallow fry the tikkis few at a time till golden brown on both sides
  4. Change Drain on a kitchen towel and serve them hot as a tea-time snack or as an appetizer with sauce / green chutney

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