masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla |
by Tarla Dalal
Added to 56 cookbooks
This recipe has been viewed 116711 times
masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with 31 amazing images.
masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla is a satiating Indian bread which is sure to please everyone – be it a kid or an adult. Learn how to make leftover khichdi paratha.
To make masala khichdi paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water. Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides. Serve hot with curd.
Many elders believe that if you want to have a quick and healthy meal, there’s nothing like khichdi! They are very right. Khichdi is so healthy even the leftover should not be wasted. So, here is a way of making khichdi paratha combined with whole wheat flour and besan.
The khichdi thepla is a great breakfast option, but can be carried to work as well if you wish. They are filling and nourishing, and tasty too thanks to an assortment of flavourful additions to the dough.
With a cup of curd or dahi aloo ki sabzi, these khichdi ki roti make a complete meal.
Tips for masala khichdi paratha. 1. Serve masala khichdi paratha with curd. See how to make curd. 2. We love to use moong dal khichdi or toovar dal ni khichdi in making masala khichdi paratha. 2. Serve leftover khichdi paratha with achar. 3. Serve Gujarati khichdi ki roti with lehsun ki chutney.
Enjoy masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with step by step photos.
For masala khichdi paratha- To make masala khichdi paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water.
- Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides.
- Serve the masala khichdi paratha hot with curd.
Masala Khichdi Paratha, Leftover Khichdi Paratha recipe with step by step photos
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like masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | then check our collection of paratha recipes. Nothing like making your parathas at home and serving them with a bowl of curds.
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what is masala khichdi paratha made off? leftover khichdi paratha is made from 1 cup leftover khichdi, 1 cup whole wheat flour (gehun ka atta), 1/2 cup besan (bengal gram flour), 2 1/2 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1/4 tsp asafoetida (hing), 1/4 tsp sugar, 2 tbsp finely chopped coriander (dhania), 2 tsp ghee, 1 tsp lemon juice, salt to taste, whole wheat flour (gehun ka atta) for rolling and 5 tsp oil for cooking. See below image of list of ingredients for masala khichdi paratha.
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which leftover khichdi to use? Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. You can use any leftover khichdi you want as most of make this often. We love to use either one of these in making masala khichdi paratha.
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In a deep bowl put 1 cup leftover khichdi. We love to use either one of these in making masala khichdi paratha.
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Add 1 cup whole wheat flour (gehun ka atta).
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Add 1/2 cup besan (bengal gram flour).
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Add 2 1/2 tsp chilli powder.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1/4 tsp asafoetida (hing).
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Add 1/4 tsp sugar. Increase sugar if you want your paratha a bit sweeter.
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Add 2 tbsp finely chopped coriander (dhania).
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Add 2 tsp ghee.
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Add 1 tsp lemon juice.
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Add salt to taste. We used 1/2 tsp salt.
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Add a little water gradually to make a soft dough. We used a 1/4 cup water.
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Knead into a soft dough.
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To make masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | divide the dough into 10 equal portions.
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Flatten the dough on a rolling board and dust with flour.
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Rotate the dough while rolling and use flour to prevent any sticking to the rolling pin.
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Roll out to 5 inches ( 125 mm ) circle.
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Heat a non-stick tava (griddle) and grease with oil.
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Place the paratha on a greased hot non-stick tava (griddle).
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Cook paratha for 30 to 45 seconds on a medium flame.
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Grease the top of the paratha with oil.
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Flip over.
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Cook the other side the same way and use a spatula to press down to cook paratha evenly.
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Cook each paratha till they turn golden brown colour from both the sides.
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Your masala khichdi paratha | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | is ready.
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Serve masala khichdi paratha | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | hot.
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Serve masala khichdi paratha with curds. See how to make curds.
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We love to use in making masala khichdi paratha.
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We also love to use in making masala khichdi paratha.
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Serve leftover khichdi paratha with achar.
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Serve Gujarati khichdi ki roti with lehsun ki chutney.
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Masala Khichdi Paratha - a nourishing breakfast.
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The combination of rice and dal in the khichdi is a good source of protein, especially for the vegetarians.
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Wheat flour and besan further add some fibre which is beneficial for the digestive system.
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Healthy individuals and heart patients should keep a watch at the amount of oil being used to cook the parathas.
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A bowl of fibre and antioxidant raita like spinach and mixed fruit raita is a perfect healthy accompaniment to make a meal.
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Accompaniments
Nutrient values (Abbrv) per paratha
| Energy | 131 cal |
| Protein | 4.2 g |
| Carbohydrates | 18.9 g |
| Fiber | 3.4 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Sodium | 10.8 mg |
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6 FAVOURABLE REVIEWS
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See more reviews
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