- 3 cups whole wheat flour
- 1 cup leftover khichdi
- ½ tsp carom seeds
- 1 small onion finely chopped
- 2 tbsp finely chopped cilantro leaves
- 2 green chilies finely chopped
- ½ tsp amchur powder
- Salt to taste
- ½ cup ghee or cooking oil
- Put whole wheat flour in a large bowl. Add all the ingredients except ghee or cooking oil. Add very little water to knead the flour. Knead softly till you get a smooth, medium-soft dough. Add more flour if the dough is too sticky or too soft.
- Add 2 tbsp of oil now and continue to knead. Once the dough is done, put it in a closed container and keep it in refrigerator for 10-15 minutes.
- Divide the dough into equal sized portions and roll each portion into a ball between your palms. Use dry flour or oil to make smooth balls.
- Lightly flour a rolling board and roll out each ball into a 6-7” circle.
- Heat a griddle (tawa) and place a paratha on the griddle. Flip the paratha when tiny bubbles rise on the surface. Drizzle a bit of ghee/oil on the top of the paratha and spread well over the surface of the paratha. Flip the paratha again after few seconds and drizzle ghee on other surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
- Serve hot crispy paratha with raita/yogurt and pickle.
Do You Know?
The word "khichdi" literally means "hodge-podge" or mish-mash. Hodge-podge or not, khichdi makes for a complete one-pot meal. The rice provides the carbohydrates, the lentils provide the protein, the vegetables add the vitamins and minerals and fiber. A dollop of ghee provides the right amount of fat and calories, which are as important in a diet as any other food-group.