Dalia-oats stuffed bombs

Name: Dalia-oats stuffed bombs
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup oats roasted and powdered; 1 cup fine daliya; 1 cup Milk; 1 cup Water; 1/2 teaspoon salt or to taste; 1 teaspoon ghee; 2 bread slices crushed; 2 teaspoon cashew nuts or pea nuts, powdered; 1 medium onion finely chopped; 1 teaspoon green chillies, finely chopped; 1 teaspoon ginger paste; 6 cloves garlic finely chopped; 1 medium onion finely chopped; 1 small carrot grated; 1 small capsicum finely chopped; 1/2 teaspoon black pepper, to taste; 2 tablespoon oats for covering; for the slurry; 2 teaspoon refined flour; 2 teaspoon milk; 2 tablespoons suji/rava for coating; 1 cup olive oil for frying; for the filling; 2 tablespoons crumbled paneer; 1/4 teaspoon salt; 1 teaspoon coriander leaves chopped; 1 teaspoon onion chopped

Sanchita Mittal @sm_thechef

Delhi

#goldenapron
#post6
#risenshine

This is my innovative version of incorporating dalia with oats to make a delicious and healthy breakfast or a starter or a snack, using olive oil. This is full of proteins, calcium and essential nutrients.
Dalia-oats stuffed bombs can be served as a delectable breakfast or starter in any party or a special occasion.
It is crunchy outside and soft inside with paneer in the centre
It is different, a must try recipe

#goldenapron
#post6
#risenshine

Sanchita Mittal @sm_thechef

Delhi

#goldenapron
#post6
#risenshine

Saved

Ingredients

30 minutes

8 servings

1 cupoats roasted and powdered
1 cupfine daliya
1 cupMilk
1 cupWater
1/2 teaspoonsalt or to taste
1 teaspoonghee
2bread slices crushed
2 teaspooncashew nuts or pea nuts, powdered
1medium onion finely chopped
1 teaspoongreen chillies, finely chopped
1 teaspoonginger paste
6 clovesgarlic finely chopped
1medium onion finely chopped
1small carrot grated
1small capsicum finely chopped
1/2 teaspoonblack pepper, to taste
2 tablespoonoats for covering
for the slurry
2 teaspoonrefined flour
2 teaspoonmilk
2 tablespoonssuji/rava for coating
1 cupolive oil for frying
forthe filling
2 tablespoonscrumbled paneer
1/4 teaspoonsalt
1 teaspooncoriander leaves chopped
1 teaspoononion chopped

Saved

Steps

30 minutes

1

Mix all ingredients for filling and keep aside.
2

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.
3

Add oats powder, salt, water and milk to the dalia and keep on stirring continuously until a chapati like dough is formed.
4

Take it out in a wide plate and let it cool down to room temperature.
Add crumbled bread, chopped onions, carrot, garlic, capsicum, powdered nuts and the dry spices and mix thoroughly.
5

Now take big lemon sized dough and put 1 teaspoon paneer filling and seal from all sides to make a ball or a medallion.(You can shape it like cylinders, tikki, hearts or ellipse.)
6

Make a thin batter/slurry of refined flour and water in a small bowl.
Spread suji/semolina on a plate.
7

Dip each ball in this batter and then roll in the suji and then deep fry it in warm oil on medium heat till golden brown, turning occasionally.
8

Serve hot crispy daliya bombs with ketchup and green chutney