Thursday, 21 November 2013

Leftover Delight II- Khichdi Thepla

Continuing from yesterday's post where I shared a simple recipe for kababs made with leftover legumes, today I take on another common leftover dish, the popular Indian Khichdi. When I first came across this recipe, I wasn't quite sure of the results. However, after tasting it and even more than that, seeing my baby enjoy it, I was totally satisfied with my effort (though there isn't much involved apart from the kneading). I hope you and your family will enjoy this totally refurbished Khichdi "Thepla".

Leftover khichdi
1 tsp red chilli powder
Juice of half a lemon (I skipped it as my baby doesn't like sour taste)
1/2 tsp salt (depending on the seasoning of your khichdi)
1/2 tsp sugar
1 tsp ginger-garlic, finely grated or paste
1 tbsp olive oil (for a healthier version)
2-3 cups whole wheat flour for kneading (depending on the quantity of your khichdi)

In a bowl, pour the leftover khichdi and mix all other ingredients except the flour. If your khichdi is a little too watery, ensure that you dry up the water without hardening the rice and lentils before proceeding to this step. Now add the wheat flour little at a time till everything gets kneaded into a non-sticky yet moist dough. The dough won't be as dry as a chapati dough, but should be non-sticky. Rub your palms with a little oil and gently rub it on the exterior of the dough and keep it covered in a warm place for about an hour.
Heat a non-stick girdle and take a small quantity of the prepared dough and gently roll it thin on a floured surface. This will require a little extra flour while rolling as the dough will now become sticky. The individual balls have to be rolled thinner than a chapati. Cook it on the heated girdle applying a little oil on both sides and turning intermittently to ensure uniform browning just like you make parathas. Enjoy hot with your favorite pickle or raita.


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