Masala Khichdi Parathas Recipe
Summary
Ingredients
| 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) | |
| Sugar | 1⁄4 Teaspoon | |
| Coriander | 2 Tablespoon, chopped | |
| Ghee | 3 Tablespoon | |
| Whole wheat flour | 1 Cup (16 tbs) (For Rolling) | |
| Oil | 1 Cup (16 tbs) (For Cooking) |
Nutrition Facts
Serving size
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
Directions
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.
SERVING
9 Serve hot with pickle and curd.
Chef
