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khichdi pakora recipe | leftover khichdi pakoda |?Gujarati?khichdi na bhajiya |
Tarla Dalal
06 December, 2024
Table of Content
khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya is a quick fix crunchy tea time snack. Learn how to make leftover khichdi pakoda.
To make khichdi pakora, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 12 equal portion and roll each portion into a ball. Heat the oil in a deep non-stick kadhai and deep-fry 4 pakodas at a time on a medium flam or till they are golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
Well, nobody would ever be able to guess that this delicacy is made from leftover khichdi! So crispy outside and so delectably chewy inside, this flavourful Gujarati khichdi na bhajiya is made by reinforcing moong dal khichdi with besan which helps to bind the khichdi.
A few aroma and flavour enhancers like sesame seeds and coriander make the perfect crisp leftover khichdi pakoda. Serve them hot and fresh. As a variation, leftover khichdi can be replaced with leftover rice too!
Tips for leftover khichdi pakora. 1. Serve khichdi pakora | leftover khichdi pakoda | immediately with green chutney. 2. Serve khichdi pakora | leftover khichdi pakora | with tomato ketchup. 3. During monsoons, Gujarati khichdi na bhajiya goes well with chai. 4. Add 1 tablespoon water to the batter if required. This depends if your khichdi is dry or not.
Enjoy khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya | with step by step photos.
Tags
Preparation Time
5 Mins
Cooking Time
15 Mins
Total Time
20 Mins
Makes
12 pakodas.
Ingredients
For Khichdi Pakora
1/4 cup besan (Bengal gram flour)
2 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
1/2 tsp black sesame seeds (kala til)
salt to taste
oil for deep frying
For Serving With Khichdi Pakora
Method
- To make khichdi pakora, combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 12 equal portion and roll each portion into a ball.
- Heat the oil in a deep non-stick kadhai and deep-fry 4 pakodas at a time on a medium flam or till they are golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the khichdi pakora immediately with green chutney and tomato ketchup.
khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya | Video by Tarla Dalal
Khichdi Pakora, Leftover Khichdi Pakoda recipe with step by step photos
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like khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya | see other pakora recipes we love. Pakoda or bhajiya are crispy, deep-fried fritters that can be relished for breakfast, evening snack or even along with meals. The most commonly used flour is besan but, the addition of rice flour, corn flour or refined flour adds a crispy texture to the fried pakora. You can make use of any vegetable or even bread or fruit to make fried pakoras. The fried bhajiya can be eaten as it is with sweet chutney or green chutney along with a cup of chai. You can even stuff them between pav and make a wholesome snack. See below some of the pakora recipes.
- poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | with 14 amazing images.
- pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with 13 amazing images.
- pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with amazing 20 amazing images.
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like khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya | see other pakora recipes we love. Pakoda or bhajiya are crispy, deep-fried fritters that can be relished for breakfast, evening snack or even along with meals. The most commonly used flour is besan but, the addition of rice flour, corn flour or refined flour adds a crispy texture to the fried pakora. You can make use of any vegetable or even bread or fruit to make fried pakoras. The fried bhajiya can be eaten as it is with sweet chutney or green chutney along with a cup of chai. You can even stuff them between pav and make a wholesome snack. See below some of the pakora recipes.
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what is khichdi pakora recipe made off ? leftover khichdi pakora is made from cheap and easily available ingredients in India such as 1 cup leftover moong dal khichdi ( you can use any khichdi you want), 1/4 cup besan (bengal gram flour), 2 tsp ginger-green chilli paste, 2 tbsp finely chopped coriander (dhania), 1/2 tsp black sesame seeds (kala til), salt to taste and oil for deep frying. See bleow image of list of ingredients for khichdi pakora recipe.
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what is khichdi pakora recipe made off ? leftover khichdi pakora is made from cheap and easily available ingredients in India such as 1 cup leftover moong dal khichdi ( you can use any khichdi you want), 1/4 cup besan (bengal gram flour), 2 tsp ginger-green chilli paste, 2 tbsp finely chopped coriander (dhania), 1/2 tsp black sesame seeds (kala til), salt to taste and oil for deep frying. See bleow image of list of ingredients for khichdi pakora recipe.
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In a deep bowl put 1 cup leftover moong dal khichdi.
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Add 1/4 cup besan (bengal gram flour).
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Add 2 tsp ginger-green chilli paste.
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Add 2 tbsp finely chopped coriander (dhania).
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Add 1/2 tsp black sesame seeds (kala til).
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Add salt to taste. We added 1/4 tsp salt.
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Add 1 tablespoon water if required. This depends if your khichdi is dry or not.
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Mix well into a dough. The dough will be a bit sticky as there is besan.
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Divide the mixture into 12 equal portion and roll each portion into a ball.
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In a deep bowl put 1 cup leftover moong dal khichdi.
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Heat the oil in a deep non-stick kadhai.
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Drop one pakora into the oil to see if it is hot enough.
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Deep-fry 4 pakodas or all the pakoras at a time on a medium flame. Depending upon the size of your pan, you can deep fry the pakoda in batches or all of them together.
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Turn khichdi pakora | leftover khichdi pakoda | Gujarati khichdi na bhajiya | occasionally. We want them to be crunchy and golden brown in colour.
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- Fry till the pakoras are golden brown in colour from all the sides.
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Drain on an absorbent paper.
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Put khichdi pakora | leftover khichdi pakoda | Gujarati khichdi na bhajiya | in a serving bowl.
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Serve the pakoda immediately.
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Heat the oil in a deep non-stick kadhai.
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Serve khichdi pakora | leftover khichdi pakora | immediately with green chutney.
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Serve khichdi pakora | leftover khichdi pakora | with tomato ketchup.
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During monsoons, Gujarati khichdi na bhajiya goes well with chai.
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Add 1 tablespoon water to the batter if required. This depends if your khichdi is dry or not.
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Serve khichdi pakora | leftover khichdi pakora | immediately with green chutney.
Nutrient values (Abbrv)per plate
| Energy | 86 cal |
| Protein | 1.7 g |
| Carbohydrates | 6.4 g |
| Fiber | 0.8 g |
| Fat | 5.9 g |
| Cholesterol | 0 mg |
| Sodium | 3.2 mg |
Click here to view Calories for Khichdi Pakora, Leftover Khichdi Pakoda
The Nutrient info is complete
Namrata Mohal
March 13, 2025, midnight
I will like your recipies. Your recipies are good at looking and obviously it''s also tasty and yummy.
Krupali Shukla
March 13, 2025, midnight
What an amazing use of the leftover khichdi. Pakodas is something which is always loved by everyone in my family. I never thought that such delicious pakodas can come out from the leftover khichdi. The outer layer is so nice and crispy..wonderful recipe..
Tarla Dalal
March 13, 2025, midnight
Glad you liked it.
Boru
March 13, 2025, midnight
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