Every Indian household is familiar with piping hot bowl of khichdi, there is something about this dish that makes it the comfort food of the nation. Made with a delightful combination of various vegetables, lentils and rice, khichdi can easily satiate our hunger pangs while giving us a healthy fill of nutrients. Though sometimes we misjudge the quantity of the ingredients and are left with a surplus amount of leftovers. All of us have those days, when we want to make ‘enough’ food for everyone, but that just turns out to be 'too much'. To avoid wastage of the humble khichdi we bring you the recipe of lip-smacking masala parantha which can be made in a jiffy with handfuls of ingredients. This recipe could easily make your mornings less hectic. So, without ‘wasting’ any more of your time let's look at the recipe.
Ingredients:
• 1 cup of leftover khichdi
• 1 ½ cup wheat flour
• 2 nos chillies, finely chopped
• ½ cup coriander leaves, finely chopped
• ½ tbsp red chilli powder
• 1 tsp turmeric powder
• ½ tbsp black pepper
• ¼ asafoetida (hing)
• Oil/ghee
• Salt to taste
• Water as required
• Chaat masala
Preparation:
1. Take a large bowl and add wheat flour, khichdi, coriander leaves, hing, green chillies, red chilli powder, black pepper, turmeric powder, salt and 1 tbsp of oil or ghee. Mix all the ingredients well.
2. Then slowly add water in the mixture and start binding them until it becomes a smooth dough. If needed you can add a few more drops of oil or ghee to make it softer.
3. After this take the dough and start making small flatbreads out of it with the help of rolling pin
4. Take a non-stick pan and add a few drops of oil/ghee to heat it over medium flame. When the oil is hot enough, place the flatbread on the pan and let it cook for 40-50 secs or until the edges are slightly brown-hue in colour.
5. Flip the parantha alternatively so they are cooked from both sides.
6. Take out the parantha from the pan and sprinkle some chaat masala.
Your crispy masala khichdi paratha is ready. Eat while it's hot.
