If you’re a mom constantly juggling nutrition and taste, this Moong Oats Tikki recipe is your new best friend. It’s packed with protein, fiber, and healthy fats—everything you want your kids to eat, cleverly disguised as a crispy, delicious snack. Whether you’re prepping for school tiffins or evening munchies, these tikkis are a wholesome, fuss-free option that even picky eaters will enjoy.
What makes this recipe extra special is the use of a leftover roti to bind the mixture. It’s a smart zero-waste trick that adds texture and helps hold the tikkis together without needing breadcrumbs or extra flour.
Ingredients (Makes 8–10 Moong Oats Tikki )
- ½ cup moong dal
- 3 tbsp oats
- 1 tsp pumpkin seeds
- 1 tsp sesame seeds
- 1 leftover roti
- 2–3 small boiled potatoes
- 1 tbsp rice flour
- Finely chopped veggies of your choice (carrot, capsicum, spinach, etc.)
- Salt and mild spices to taste
- Oil for shallow frying
Method for making Moong Oats Tikki
- Soak moong dal, oats, pumpkin seeds, and sesame seeds for at least 20 minutes.
- Drain and blend into a coarse paste along with the roti.
- Transfer to a bowl and mix in chopped veggies, boiled potatoes, rice flour, salt, and spices.
- Grease your hands and shape into small tikkis. The mixture may feel soft, but it will firm up while cooking.
- Shallow fry on a pan until golden brown and crisp on both sides.
Serve warm with mint chutney or ketchup. These Moong Oats Tikki are rich in plant-based protein, iron, and fiber—making them ideal for growing kids. You can even prep the mixture ahead and refrigerate for busy mornings.
Don’t miss our last post on Instant Medu Vada—a crispy South Indian snack that’s perfect for lunchboxes
This post is a part of Blogchatter Half Marathon 2025
Loved this recipe? Don’t forget to check out our previous post on evening snack recipes—another kid-approved ideas that’s just as nutritious and easy to make
Click on this series: Eggless Banana and Millet Muffins