Khichdi Paratha

This delicious and flavourful Khichdi Paratha is a great way to use leftover khichdi. This satiating Indian flatbread is sure to please you.

Recipe Source Link:https://www.mygingergarlickitchen.com/khichdi-paratha/

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RECIPE INGREDIENTS

» For Minced Vegetables

• 7-8 cabbage pieces cut into 1-inch
• 1 medium-sized carrot, peeled & cut into 1-inch piece
• 1 medium-sized onion, peeled & diced
• 1-inch ginger, peeled
• 2-3 garlic cloves, peeled & roughly chopped
• 2 small green chilies

» For Paratha Spice Mix

• 2 teaspoons cumin seeds
• 2 teaspoons carom seeds
• 2 teaspoons white sesame seeds
• 2 tablespoons Kasuri methi
• 1/2 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 tablespoon cumin-coriander powder
• 1.5 teaspoon pink or regular salt
• 1/4 teaspoon asafoetida
• 1/2 teaspoon red chili flakes

» For Leftover Khichdi Paratha

• 1 1/2 cups leftover khichdi
• Salt, to taste
• 2 cups whole wheat flour
• 2 cups minced vegetables
• Water or yogurt, if needed for the dough
• Paratha spice mix (blend), as required

» For Cooking:

• 5-6 tablespoons ghee/oil, or as needed

» For Serving (Optional)

• Onion tomato raita
• Lehsun chutney
• Pickle

RECIPE INSTRUCTIONS

» Mince vegetables

1. Add onion, carrots, garlic cloves, ginger, green chilies, and cabbage pieces to a blender and blend into a coarse paste. Alternatively, you can mince all the vegetables.

» Make Paratha Spice Mix

1. Add cumin seeds, carom seeds, sesame seeds, red chili powder, coriander-cumin powder, salt, Kasuri methi, and asafoetida to a small mixing bowl. Mix until everything is well combined. Paratha Spice Mix is ready, you can store it in an air-tight container at room temperature for up to 2 months.

» Make Khichdi Paratha Dough

1. To make khichdi paratha, add leftover khichdi and minced vegetables to a mixing bowl. Mix everything well using a spoon. Once mixed add salt to taste and wheat flour. Mix everything using a spoon first and then knead into a soft dough. You may add little water if the dough is not coming together.
2. Add 1 teaspoon of ghee or oil to the dough and mix until everything is incorporated. Cover the dough and set it aside for 20-30 minutes. After 30 minutes, divide the dough into 8 equal portions and roll them into balls.

» How to Make Triangle Khichdi Paratha

1. Take one ball-sized piece of dough and dip it into dry flour. Roll the khichdi paratha dough to make a 4-inch diameter circle. Drizzle or brush 1 teaspoon ghee generously on the rolled circle and sprinkle with spice blend and spread it evenly.
2. Fold the sides to make a semi-circle. Now, brush half side with ghee again and sprinkle with the spice blend. Then fold it again to make a triangle. Brushing with oil or ghee separates the layers.
3. Dust and roll to make about a 4-5 inch triangle and approx ?th of an inch thickness. Parathas are generally rolled slightly thicker than the rotis.

» How to Make Make Lachha Khichdi Paratha

1. Now, take one dough ball and dust it or coat it with dry wheat flour. Now roll it into a 4-inch diameter circle using a rolling pin. Spread 1 teaspoon of ghee all over the rolled circle. Sprinkle about 1 teaspoon (or as needed) of spice mix on top and spread it into a thin layer all over the ghee.
2. Fold or pleat the rolled dough like a fan. To pleat, start from one side, making thin pleats as you go, and keep stretching the dough a little. Then slightly stretch the pleated dough and roll it up into a pinwheel and tuck the end at the bottom.
3. Dust it again with dry flour and roll it out into a 5-inch circle with gentle pressure. The parathas should be slightly thick about 3-4 mm to get proper layers. Repeat the same procedure with the remaining dough to make more khichdi laccha paratha.

» Roasting paratha

1. Heat a pan/tawa till evenly hot. Place the rolled khichdi paratha and cook it for 2-3 minutes on medium heat or until brown spots appear on the bottom side. Once you start seeing bubbles form, and color change, flip it. Brush the cooked side with ghee and cook the other side for 2-3 minutes. Flip it again and brush it with ghee.
2. Cook from both sides until the paratha is crispy and golden brown from both sides. Crumple it with your hands to reveal the layers. Serve hot. Keep pressing the parathas with a spatula for even cooking. Cook all the khichdi parathas the same way.
3. Drizzle paratha with some ghee. Serve khichdi paratha hot with curry, raita, chutney, or pickle. Or just serve it as an evening snack with Masala Chai.

RECIPE NOTES

1. If you want to make vegan roti and paratha, then don?t roast paratha with ghee. You can swap ghee with olive oil or any other vegetable oil.
2. If you want to make Khichdi Roti then simply roll the dough and roast it in a pan just like rotis. You can serve them as it is or brush them with ghee to keep them softer.
3. The consistency of the khichdi paratha dough should be smooth & soft just like the chapati dough. If your dough is too loose, then gradually add some dry flour and knead it well until you get a smooth consistency dough.