Heat oil in a pan and sauté the onions, ginger, green chilies, and a pinch of salt until the onions turn soft. Add the broccoli and cook until slightly tender.

Mix the peanuts into the sautéed broccoli mixture and set it aside.

Heat oil in a pan, sauté the oats for 30 seconds, then add the milk and spices. Cook over medium heat until the mixture thickens and leaves the sides of the pan.

Mix the broccoli mixture into the thickened oats sauce. Allow it to cool to room temperature, then add bread crumbs to bind the mixture.

Shape the mixture into round tikkis, lightly wet them, and coat evenly with bread crumbs.

Preheat the Oxy Fryer for 5 minutes. Arrange the tikkis in the fry basket and cook at 180°C for 25–30 minutes. Serve hot with tomato sauce.