INGREDIENTS:

1 sweet potato, boiled and peeled

200 grams paneer, crumbled

2 cups masala oats

1 inch ginger, grated

2 green chilies, finely chopped

1 onion, finely chopped

Pudina (mint leaves)

Oil for cooking tikkis

Salt

METHOD

■ Get all the ingredients prepped, boil the sweet potatoes.

■ Add in both the boiled sweet potatoes, paneer, grated ginger, green chilies, onion, mint leaves and 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 and broken wheat dough into bite-size tikkis.

■ Preheat a skillet on medium heat.

■ Place a few pudina oat tikkis at a time on the skillet, drizzle a few drops of oil on each of the pudina oat and broken wheat tikki and cook them on low to medium heat until browned and crisp on both sides.

■ Remove onto an oil absorbent paper and serve