Oats Moong Daal Tikki (Oats Yellow Lentils Cutlets) – Protein-Rich Snacks – Non-Fried Snacks

Dry roast the oats on a slow flame till it turns crisp. Let it cool completely.
Wash and soak moong dal in 4 cups of water for 4 hours or overnight.
Drain and cook soaked moong daal with about 2 cups water on medium-low heat in a deep saucepan until all the water has evaporated.

Allow cooked daal to cool down completely.
Mix cooked moong daal, roasted oats, and other tikki ingredients (except oil) to make a soft dough. Keep it in the refrigerator for 30 minutes.

Now apply little water on your hands. Take some lemon size portion and make cutlets.
Heat little oil in pan and place cutlets in a pan.
Shallow fry till both sides are golden brown and crisp.
Serve hot with chutneys and pomegranate pearls.