Oats Mushroom Sago Matki Sprouts Tikki - a lip smacking Tea Time Appetizer!

Tikkis are Appa's favourite. Amma frequently experiments with a variety of these. The latest of the lot is Oats Mushroom Sago Matki Sprouts Tikki! I am sure no where in the world this would have been made and we had a fun time coming up with the name for this foodgasam!

Sprouts is something I love in any form! This normally is part of our breakfast | lunch in some form or the other... Appa prefers his sprouts a bit processed..say par boiled | sauted | or his favourite Varagu Pesarattu.. we generally try to use it so.

The best part of this tikki is putting to use Mushrooms! An absolutely delish twist to the tikkis! The crunch of the toasted Oats and then the melting of the potatoes along with the crunch from the coarsely ground peanuts to the chewy sago..along with the slight bits from the matki sprouts with the aromatic waft of roasted Gram Flour..well blended with the spices but still holding on to their individual character!!! Oh la la... mouth watering..

INGREDIENTS

For Tikki
1/2 cup Mushroom, finely chopped
1 cup Sabudana | Sago Pearls, soaked and drained
1/2 tsp Jeera | Cumin Seeds
1 cup Matki Sprouts, boiled and roughly crushed
2 tblsp Gajar | Carrot, finely grated
2 medium Alu | Potaotes, boiled | peeled and mashed
2 tblsp Peanuts, roasted and roughly crushed 

1 tsp Aamchur | Dry Mango Powder

1 tsp Chaat Masala
1/4 tsp Sendha Namak | Black Salt
2 tblsp Besan | Gram Flour, dry roasted

3 to 4 Green Chilli, finely chopped
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
To taste Salt
For Coating

2 tblsp Oats
For Cooking
1 tsp for Sabudana | Sago Pearls
Oil, for sauteing

METHOD

• In a non stick kadhai add 1 tsp of Oil. When oil is hot add jeera and as it splutters add and saute the soaked and drained Sabudana Pearls. Saute till the sabudana pearls become translucent, just like how we make Sabudana Khichdi. Transfer to a bowl and let it cool a bit.
• In the same bowl add all the remaining ingredients mentioned for Tikki. Combine to make a soft dough adding roasted besan. Ensure you do not mash up the potatoes to a paste!
• Make equal lemon size portions of the dough and give them any desired shape.
• Coat each tikki with oats on both sides.
• In a flat non stick tava, brush some oil.
• When tava gets hot, reduce flame and place the tikkis, with space between two tikkis.
• Drizzle a drop of oil on top of each tikki. After 2 minutes, gently flip each tikki to the other side. 
• Cook tikkis till they become slightly crisp on both sides and turn slight golden brown colour in patches.
• Remove the tikkis gently and serve hot with Green Chutney and Tomato Sauce.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.