Chef Kunal, Shipra and Saransh along with Saffola Masala Oats urge India to #BreakupwithJunk

Chinese & Italian Saffola Masala Oats Food Trucks lead the way into healthier snacking.

saffola food truck challenge

India is the third country after U.S. and China in terms of the sheer population of over-weight people*. Needless to say our junk food choices and sedentary lifestyles are to be blamed for this. So, it’s time we #BreakUpWithJunk and move on to healthier snacking habits. Good news for them who make long faces at healthier foods (as they cannot be tasty is the popular myth) Saffola Masala Oats has come up with delicious oats based recipes that you can enjoy guilt-free and #CraveNoMore for taste. Since Chinese and Italian are the flavors we crave for the most during snacks, Saffola Masala Oats has gone ahead and launched the new Chinese & Italian flavors.

We have seen many battles on fields, looking at its historical references and epics, but battle of flavors? Doesn’t it sound unheard of? Not any more, thanks to New Saffola Masala Oats Chef’s Choice, Chinese and Italian Variants. The launch was marked by a historic battle between two sets of talented celebrity chefs and top food bloggers of the country. Two teams got together to settle the everlasting debate on whether it is Chinese or Italian in one of the first of its kind food truck challenge in India. 6 bloggers, 2 teams and 3 celebrity chefs – Ambience Mall Gurgaon experienced India’s fiercest culinary battle on Saturday; a battle between flavors, a battle against junk food and unhealthy snacking!

While it all began with the launch of Chef’s Choice range witnessing top bloggers flying in from across the nation, six winners qualified for the final and last leg of this culinary extravaganza- the Food Truck Challenge organized today. Fought between Chef Saransh leading the Chinese Food Truck and Chef Shipra mentoring her Italian food brigade, both the teams presented some unthinkable chatpata snack dishes loaded with the goodness of oats. Saransh prepared ‘Chinese Ghotala’ which was devoured by Chinese food lovers. On the other hand ‘A Nutty Affair’, Shipra’s special became a super hit among Italian food enthusiasts. At first the people could not believe it had been made out of Saffola Masala Oats. ‘If oats could be this tasty, I don’t mind switching my snacking habits’, said an ecstatic member from the audience.

food truck saffola press

“I would like to thank Saffola Masala Oats for giving me this exciting opportunity of running my own Food Truck. It was great churning out some interesting guilt-free Chinese dishes. Gone are the days when healthy was not considered tasty. I am all charged up to say no to junk food with Saffola Masala Oats, and I am sure we have inspired many more today to adopt healthier eating habits,” said Chef Saransh Goila, who was leading the Chinese food truck comprising of Adarsh Munjal from the Big Bhookad, Saloni Malkani from FBAI and Priya Sharma from Mumas Food Diary.

Chef Shipra Khanna was leading the Italian food truck which comprised of Kumar Jhuremalani from Pet Pujaris, Sayantani Mahapatra, of A Homemaker’s Diary and Shivangi from Shivangi Reviews. She looked overwhelmed by response to her Food Truck and commented “I loved the concept and the fact that so many people came to try our delicious snacks made out of Italian flavored Saffola Masala Oats. It shows that people are moving away from unhealthy fast food to healthier alternatives. The consciousness is there, it’s just that it needs to be practiced more often. With Saffola Masala Oats, it’s quite easy to stick to your favorite taste without compromising on your health needs.”

Chef Kunal Kapoor acted as the perfect mentor and judged the teams, declaring Team Chinese as the winner. The Chinese Hearty Dragons made some exotic dishes to fill the Ambience mall periphery with interesting aroma which attracted many consumers. Needless to say, they loved the dishes and were craving for more.

Talking about the initiative, he said, ‘It’s important that we integrate healthier snacking habits in our lifestyle at an early stage. With the growing instances of lifestyle disorders, #BreakUpWithJunk is the need of the hour. Today, we showed everyone that one can satisfy cravings for their favorite flavors through Saffola Masala Oats without having the guilt of eating heavy snacks. I am sure with our food trucks we’d be able to spread out this message far and wide.”

The three winners of this grand event will feature in the ‘Crave No More’ segment presented by Saffola Masala Oats show aired on Living Foodz.

The war against unhealthy fast food turned out to be really exciting, inspiring a number of people to #BreakUpWithJunk!


 Stuffed Khoomb

Ingredients per portion

1 pkt cooked Italian oats

1 tsp oil

5 button mushrooms (stems removed)

salt and pepper to taste

1tbsp chopped onions

1tbsp chopped parsley

1/2 red pepper chopped

1tbsp balsamic vinegar

For Garnish

1tbsp chopped spring onions chopped (green part)


In a pan heat oil,sauté onions till translucent .

Add red pepper and sauté till soft.

Add the oats and cook.

Season mushrooms with salt and pepper.

In a bamboo steamer steam the mushrooms until soft.

fill the oats in the mushrooms.

sprinkle with balsamic vinegar cover and cook for a minute in a pan on low flame.

Garnish with spring onions and serve .

A Nutty Affair

Ingredients (per portion)

10 almonds

20 peanuts

1/2 packet Chinese oats (cooked)

50 gms cottage cheese

1 medium potato (boiled and cut into cubes)

1/2 cup peas (boiled)

3-4 cubes of cucumber

1tbsp tamarind chutney

1tsp chilly powder

1tbsp lemon juice

salt to taste

1tsp roasted cumin powder

chopped coriander for garnishing

1tbsp chaat masala


In a pan(or microwave ) dry roast ,almonds and peanuts until crisp .

Heat tamarind chutney and then add and mix all the ingredients together .

Garnish with coriander and serve .



1 pkt chinese oats (cooked and cooled)

1 medium potato boiled & mashed

1 finely chopped onion

1tsp garam masala

1tsp chopped coriander

salt to taste

oil for frying

For the chutney

1tbsp oil

1tbsp red chilly paste

1 Raw green mango

2 cloves garlic chopped

In a bowl,mix oats,onions,chilly,potato,garam masala and mash well until smooth and well combined.

Adjust seasoning.

divide into equal sized balls.Shape into kebabs

grease tawa with a little oil and cook the kebabs until golden brown in colour.

For the chutney

mix all the ingredients in the blender and blend until smooth.

serve with kebabs


Chinese Ghotala!

Ingredients: 2 packets Chinese Oats

8 Eggs 100 gms

Spring Onion 100 gms

Onion 200 gms

Tomato 2 tbsp

Cheese 2 nos.

Red chilli fresh 1 tbsp

Sesame oil

Salt and pepper

Method – Make chinese oats as per the pack instructions. Boil eggs. – Saute onions and tomatoes in sesame oil. – Add cooked oats to this with some salt and pepper. – Add chopped boiled egg and grated cheese to this mixture. Now break a egg and scramble. Empty the mixture in a serving bowl. – Now make a single fry, top it with chopped chillies and spring onions. Place this egg on top of the oats mixture. – Serve chinese ghotala hot!



2 packet Masala Oats Chinese

10 Tortillas small shells

1 cup flour

2 cups panko breadcrumbs

½ kg Paneer

1 tablespoon sesame oil

1-2 tablespoons szechuan sauce (start with 1 tablespoon)

1-2 tbsp sriracha sauce

1 tablespoon low sodium soy sauce

2 gloves garlic (minced)

½ cup water

Salt to taste;

if needed shredded carrots shredded lettuce

INSTRUCTIONS Preheat the oven to 80 C and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper. Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl. After you have cut your paneer, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes. While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the Schezwan sauce) and mix well for a couple minutes. Taste and add more Schezwan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 – 5 minutes. Gently stir and blend well. When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly and assemble: place your warm tortilla on a plate, first add chinese oats to it, then place 3-4 tofu cubes on top, pour the sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage and drizzle on some sriracha sauce if needed. Serve immediately.

Hawaiian Salad


2 packets Masala Oats Chinese

1 tablespoon olive oil

1 pack Mushroom

200 gms Pineapple

1 nos. Avocado

2 cloves garlic,minced

1 onion, diced

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

1 can whole water chestnuts, drained and diced

2 green onions, thinly sliced

Salt and pepper

1 lettuce

Instructions Heat olive oil in a saucepan over medium high heat. Add mushroom and cook until browned, about 3-5 minutes. Stir in pineapple, garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste. To serve, spoon several tablespoons of cooked chinese oats into the center of a lettuce leaf and then top it with mushrooms and pineapple and finish with avocado. Enjoy your

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