Potato,boiled4 medium2 packets Pepper and Spice Oats
Oil1 tbsp + for deep-frying10 Garlic cloves,finely chopped3 Spring onion bulbs,chopped8 Mushroom,chopped
A few fresh thyme sprigs1/2 Cup Corn kernels
Saltto taste40 gms Cheddar cheese1/2 tbsp Fresh parsley,finely chopped
Method:Preheat oven at 180°C.Heat 1 cup water in a deep non-stick pan and bring to a boil. Add Saffola Pepper and Spice Oats and stir well. Cover and cook till the moisture is absorbed and the oats are cooked.Halve potatoes with skin. Scoop out the flesh, mash and add to the pan. Reserve the shells.
Heat 1 tbsp oil in a non-stick pan. Add garlic and sauté. Add spring onion bulbs and sauté well.
Add mushrooms and toss. Add thyme and toss to mix.Add corn kernels, little water and toss to mix. Add salt, mix and cook on low heat till the corn turns soft. Mix well and add cooked oats. Mix again and transfer the mixture into a bowl. Grate 20 gms cheese into it and mix well. Heat sufficient oil in a kadai. Deep-fry potato shells till golden. Drain on absorbent paper. Fill the fried potato shells with generous amount of cooked oats mixture and place them on an ovenproof dish. Grate remaining cheese on top, put the dish in the preheated oven and bake for 10 minutes. Remove from oven, garnish with parsley and serve hot.
Benefits of Potato, Oats:
|Dietary Fiber||6 g|
|Vitamin C||37 mg|
|Vitamin B6||1 mg|
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