|oats (I used quick cooking oats)||1/4 cup|
|dates (de-seeded and chopped)||3/4 cup|
|coconut (grated)||2 tablespoon|
|nuts (I used cashews and pistachios)||10|
|sugar (optional)||1 tablespoon (I didn’t use)|
|oil / ghee||as required for shallow frying|
1. In a pan, dry roast oats in medium flame till it becomes fragrant and the raw smell goes off. Let it cool.
2. Transfer the roasted oats to a mixer jar and powder it. Keep it aside.
3. Now add the nuts into the mixer jar and give it one pulse. Then add the chopped dates along with that and grind it into a coarse mixture. No problem if small chunks remain. It will be tasty to bite.
4. Now transfer the ground dates mixture to a plate, add coconut and 1 tablespoon of oats powder. Mix well. Make a dough. (You can increase or decrease the amount of oats powder and coconut, add sugar accordingly)
5. Divide the dough into equal portions and slightly flatten it in between your palms (just like we do for cutlets. )
6. Take 1 tablespoon of milk in a bowl.
7. In a pan, heat oil / ghee.
8. Take one date ball, dip it in milk on both the sides, and then coat it with oats mixture, Dust the excess oats mixture, otherwise it will spoil you oil / ghee
8. Slowly slide this into the hot oil, and fry on medium heat till it becomes golden brown on both the sides. Transfer it to a kitchen towel or an absorbent paper to remove excess oil.
9. Dates and oats cutlet is ready.
1. I have made use of lion dates here in this recipe, but if you are using soft black dates, then add 1 tablespoon of extra oats powder and coconut powder to get the desired shape.
2 You can adjust the amount of sugar according to your taste preferences. I haven’t added any as my dates was sweet enough.
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Enjoy cooking and serving