Add ghee in a kadhai, and roast the daliya for 2 minutes on low flame until you get the aroma, but daliya should not change colour.
Add oats powder, salt, water and milk to the dalia and keep on stirring continuously until a chapati like dough is formed.
Take it out in a wide plate and let it cool down to room temperature.
Add crumbled bread, carrot, capsicum, powdered nuts and the dry spices and mix thoroughly.
Now take big lemon sized dough and make cutlets of heart shape.
(You can shape it like cylinders, tikki, hearts, ellipse or leave it like round balls.)
In the mean time warm the refined oil in a deep pan.
Make a thin batter/slurry of refined flour and water in a small bowl.
Spread oats on a plate.
Dip each cutlet in this batter and then roll in the oats.
Now deep fry it in warm oil on medium heat till golden brown, turning occasionally.
Serve hot crispy Oats- daliya hearts with ketchup and green chutney
