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Masala Khichdi Parathas Recipe
|Leftover khichdi||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs) (Gehun Ka Atta)|
|Bengal gram flour||1⁄2 Cup (8 tbs) (Besan)|
|Chili powder||2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon (Haldi)|
|Asafoetida||1⁄4 Teaspoon (Hing)|
|Coriander||2 Tablespoon, chopped|
|Whole wheat flour||1 Cup (16 tbs) (For Rolling)|
|Oil||1 Cup (16 tbs) (For Cooking)|
Calories 947 Calories from Fat 631
% Daily Value*
Total Fat 72 g110.1%
Saturated Fat 14.8 g74.2%
Trans Fat 0 g
Cholesterol 30.2 mg10.1%
Sodium 147.7 mg6.2%
Total Carbohydrates 69 g22.9%
Dietary Fiber 12.2 g48.6%
Sugars 2.3 g
Protein 14 g28.5%
Vitamin A 25.2% Vitamin C 6.2%
Calcium 4% Iron 20.7%
*Based on a 2000 Calorie diet
1 In a bowl, combine all the ingredients.
2 Lightly knead into loose dough without adding any water.
3 Divide into 10 equal parts.
4 Pat each portion into a circle of about 125 mm (5") in diameter, with your fingers.
5 If the mixture is sticky, add some more whole-wheat flour.
6 Heat a tava.
7 Cook each paratha on the hot tava using a little oil.
8 Spread oil on the paratha and cook till golden brown from both the sides.
9 Serve hot with pickle and curd.