While sweets are the highlight of the holiday season, savoury snacks become a staple during the festivities as well. Don't those chatpata, tasty, tangy, quick and easy bites make us all drool? So, this holiday season, get creative with your snacks. Here are some of Chef Kunal Kapur's lip-smacking masala oats festive recipes that you must try!
Oats Masala Dhokla
Ingredients:
1 cup rice
1 cup masala oats
1 cup sour yoghurt
1 tsp ginger and green chilli paste
2 tsp ghee
4 curry leaves
1 tsp sesame seeds
Salt to taste
Garnishing - grated coconut and coriander
Method:
Roast masala oats in a pan till aromatic
In a bowl add rice and soak it for 40 mins and keep it aside
In a separate bowl, add rice and oats, yoghurt, ginger and green chilli paste, 2 tsp ghee, and salt to taste. Grind it into a thick batter
Grease a tin with ghee and add the batter into it
Place the tin into the steamer and let cook for 20 mins
In a pan add 1 teaspoon oil, when it sizzles add curry leaves, sesame seeds and grated coconut
Once masala oats dhokla is ready, garnish it with curry leaves, sesame seeds and grated coconut.
Moong Dal and Matar Ghugra
Ingredients for the outer crust:
2 cups maida (all-purpose flour)
1/2 cup ghee
1/4 teaspoon salt
1 cup water
1 tablespoon oil
Ingredients for the filling:
1 cup masala oats
1 cup green moong dal, soaked and steamed
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon sesame seeds
2 teaspoons sugar
1/2 teaspoon thing
1 teaspoon amchur (dry mango powder)
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 green chillies, finely chopped
Salt to taste
Method:
Soak the moong dal and masala oats in 2 cups of water for about 3 to 4 hours. Once soaked, drain any excess water and keep it aside
Heat oil in a non-stick pan on medium heat; add the cumin seeds, fennel seeds, sesame seeds, hing and allow them to crackle
Stir in the cooked green moong dal and add mouthwatering masala oats
Allow the moong dal and oats mixture to cool and divide into 20 portions
In the next step, we will make the dough for the pastry crust for the ghugras
Combine the maida, ghee and salt in a bowl. Work the ghee into the flour with your fingers until the mixture resembles a coarse meal
Sprinkle water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together
Be careful to add a little water at a time, and not allow the dough to become soggy. Knead well with your hands until the dough becomes a firm ball of dough
Once rested, make 20 small portions of the ghugra dough and roll into a small 3-inch circle
Place a teaspoon full of moong dal and masala oats mixture onto one half of the circle. Wet your fingers into the bowl of water and spread a little water around the edges of the circle
Gently fold the circle into a semi-circle, and seal the edges so that the dough sticks to each other making sure all the filling is concealed inside
Preheat the oil for deep frying and deep fry these ghugras on medium heat
Serve the moong dal oats ghugras along with green chutney and chai for tea time snacks.
Pudina Oats Broken Wheat Tikki
Ingredients:
1 sweet potato, boiled and peeled
200 grams paneer, crumbled
2 cups masala oats
1 inch ginger, grated
2 green chillies, finely chopped
1 onion, finely chopped
Pudina (mint leaves)
Oil for cooking tikkis
Salt
Method:
To begin making the recipe, first, get all the ingredients prepped, and boil the sweet potatoes
Add in both the boiled sweet potatoes, paneer, grated ginger, green chillies, onion, mint leaves and the key ingredient masala oats
Blend the ingredients until the potatoes are coarsely mashed and all the ingredients come together. Open the processor and give the mixture a stir halfway through so the ingredients come together and blend again
Transfer the tikki dough into a bowl. Check the salt and add more only if you feel you require it as the masala oats also have salt in them
Grease your fingers with a little oil and shape the pudina oat & broken wheat dough into bite-size tikkis
Preheat a skillet to medium heat
Place a few pudina oat tikkis at a time on the skillet, drizzle a few drops of oil on each of them
Cook pudina oats broken wheat tikki on low to medium heat until browned and crisp on both sides
Remove onto an oil absorbent paper and serve.
Oats Kathi Roll
Ingredients for kathi rolls:
1 cup whole wheat flour
1 teaspoon oil
1 teaspoon salt
Ingredients 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
Method:
In a large bowl, add wheat flour, oil and salt and mix it well. Knead the mixture by adding a little water and prepare a firm dough. Cover it and keep it aside for 10mins
Divide the dough into 3 big portions
Roll the dough portions 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 heat. Roll out the dough, keep it on the skillet and cook it. Flip it after 2 mins and sprinkle some oil
Once ready remove from the skillet and keep it aside, repeat the same with other dough portions
The next step is to prepare masala oats filling. Take a bowl, add spring onions, salt to taste and raw masala oats, and mix the ingredients well
Take a pan, preheat on medium flame, sprinkle some oil and add the masala oats mixture and allow it to cook on a medium flame for 3 mins
Once masala oats filling is ready, place the paratha on the board, and add the filling portion onto it
Add a few sliced onions, drizzle some tomato ketchup and mustard, tightly wrap the filling and serve it.
