About Khichdi Paratha Recipe
Leftover Khichdi Paratha Recipe | Urad Dal Khichdi Paratha Recipe | Masala Khichdi Paratha Recipe with step-by-step photos and video: Don’t let your leftovers go to waste! Turn them into a nutritious, protein-rich meal with this Leftover Urad Dal Khichdi Paratha recipe. Packed with the goodness of whole wheat, lentils, and spices, it’s a delicious and healthy way to enjoy your leftovers!
Ever wondered what to do with leftover khichdi? Instead of throwing it away or reheating it for the next meal, turn it into something delicious and exciting – a flavorful Leftover Khichdi Paratha! This recipe is a perfect way to use up leftover Urad Dal Khichdi while adding some new life to it.
Not only is it easy to make, but it also transforms a simple dish into a filling and tasty meal. With a mix of fresh spices and herbs, these parathas are a hit for breakfast, lunch, or dinner. Enjoy this Masala Khichdi Paratha, a healthy, no onion, no garlic recipe that’s packed with protein, fiber, and flavorful spices—perfect for any meal!
Why You’ll Love This Recipe
This Urad Lentil Khichdi Paratha recipe is perfect for anyone looking to reduce food waste while enjoying a comforting and flavorful meal. The combination of whole wheat flour, aromatic spices like coriander powder, chaat masala, and fresh coriander leaves gives the parathas a delicious taste and texture. Plus, it’s super versatile! You can enjoy these parathas with yogurt, pickles, or your favorite chutney. It’s a wonderful way to use up leftovers in a creative and satisfying way.
Leftover Urad Khichdi Paratha is also a healthy option! Urad dal is rich in plant-based protein, making the parathas a good source of protein that supports muscle repair and overall health. The use of whole wheat flour adds dietary fiber, which aids digestion and helps keep you full longer.
This paratha combines the nutritional benefits of lentils, rice, and wheat, offering a balanced mix of carbohydrates, proteins, and fiber. The spices like ginger, coriander powder, and asafoetida not only enhance the flavor but also promote digestion. By controlling the amount of oil or ghee used, you can keep the fat content low, making this dish both nutritious and satisfying.
How to Make Leftover Khichdi Masala Paratha
Turning your leftover Urad Dal Khichdi into a stuffing for parathas is simple. All you need is a few basic ingredients like whole wheat flour, ginger, and spices. Knead the dough, stuff it with the flavorful khichdi mixture, and cook the parathas on a hot tawa until golden and crispy.
This step-by-step recipe is easy to follow and perfect for anyone, whether you’re a seasoned cook or just starting out. So the next time you have leftover khichdi, don’t let it go to waste—make delicious parathas instead!
Other Popular Recipes
Similarly, if you are looking for more paratha recipes, I would like to share my other paratha recipe collection, such as methi makka paratha, aloo pyaaz paratha dhaba style, bathua paratha, carrot paratha, and fresh methi stuffed makki paratha, with this post of khichdi masala paratha recipe | leftover khichdi paratha recipe.
You can also try my other Recipe Categories,
1. Sabzi Recipes
2. Pickle Recipe
3. Bachelor Recipes
4. Air Fryer Recipes
Recipe Card
Leftover Khichdi Paratha Recipe | Urad Dal Khichdi Paratha Recipe
Ingredients
- 2 cups Leftover Urad Dal Khichdi
- 2 cups Whole Wheat Flour / Gehun ka atta
- ½ tsp Red Chilli Powder
- 1 tsp Coriander Powder
- ¼ tsp Asafoetida / Hing
- ½ tsp Chaat Masala
- ½ tsp Amchur Powder
- ¼ tsp Garam Masala
- 1 tsp Grated Fresh Ginger
- 2 tbsp Fresh Coriander, finely chopped
- ½ tsp Salt
- Water to knead the dough
Instructions
Prepare the Dough:
- In a large mixing bowl, take whole wheat flour and add salt.
- Slowly add water, a little at a time, and begin to knead the dough.
- Keep kneading until you have a soft and smooth dough. It should be soft but not sticky.
- Once kneaded, cover the dough with a damp cloth and let it rest for about 15-20 minutes. This resting time will help the dough become more pliable and easier to work with.
Instruction for preparing the Khichdi Stuffing:
- In another bowl, take leftover urad dal khichdi, red chili powder, coriander powder, asafoetida (thing), chaat masala, amchur powder, garam masala, freshly grated ginger, finely chopped fresh coriander, and salt (if needed, since the khichdi might already be seasoned).
- Mix everything well until the spices and herbs are evenly distributed in the khichdi.
- Make sure the mixture is not too wet, or it will be difficult to stuff into the parathas.
- Now make balls from this stuffing. By making balls of the stuffing beforehand, you ensure equal filling in all the parathas and make the stuffing process easier.
How to make khichdi paratha:
- After the dough has rested, divide it into equal-sized portions. Each portion should be about the size of a small ball (depending on the size of the parathas you want to make).
- Take one dough ball and flatten it slightly between your palms.
- Using a rolling pin, roll the dough ball into a small disc (about 4-5 inches in diameter). Make sure to keep the edges thinner than the center.
- Place a ball of the prepared khichdi stuffing in the center of the rolled dough disc.
- Gather the edges of the disc and bring them together to cover the stuffing completely. Pinch the edges to seal the dough, ensuring there are no gaps.
- Flatten the stuffed dough ball slightly with your fingers, then carefully roll it out into a larger disc (about 6-7 inches in diameter). Be gentle while rolling to avoid the stuffing spilling out.
- Heat a tawa or griddle on medium heat. Make sure it is hot before placing the paratha on it.
- Gently place the rolled-out paratha onto the hot tawa.
- Cook for about 1-2 minutes on one side, until you see light brown spots.
- Flip the paratha and apply ghee or oil on the cooked side. Cook the other side for 1-2 minutes as well.
- Flip again, apply ghee or oil on the second side, and cook until both sides are golden brown and crispy.
- Repeat this process with the remaining dough and stuffing.
- Serve the hot Urad Khichdi Paratha with a side of yogurt, pickle, fresh butter, or any chutney of your choice.
- Enjoy your flavorful Leftover Urad lentil Khichdi Parathas for breakfast, lunch, or dinner!
Step-by-Step Recipe
Instruction for Preparing the Dough:
1. In a large mixing bowl, take 2 cups of whole wheat flour and add ½ tsp salt.
2. Slowly add water, a little at a time, and begin to knead the dough.
3. Keep kneading until you have a soft and smooth dough. It should be soft but not sticky.
4. Once kneaded, cover the dough with a damp cloth and let it rest for about 15-20 minutes. This resting time will help the dough become more pliable and easier to work with.
Prepare the Khichdi Stuffing:
1. In another bowl, take 2 cups of leftover urad dal khichdi, ½ tsp red chili powder, 1 tsp coriander powder, ¼ tsp asafoetida (thing), ½ tsp chaat masala, ½ tsp amchur powder, ¼ tsp garam masala, 1 tsp freshly grated ginger, 2 tbsp finely chopped fresh coriander, ½ tsp salt (if needed, since the khichdi might already be seasoned).
2. Mix everything well until the spices and herbs are evenly distributed in the khichdi.
3. Make sure the mixture is not too wet, or it will be difficult to stuff into the parathas.
4. Now make balls from this stuffing. By making balls of the stuffing beforehand, you ensure equal filling in all the parathas and make the stuffing process easier.
How to make leftover khichdi paratha:
1. After the dough has rested, divide it into equal-sized portions. Each portion should be about the size of a small ball (depending on the size of the parathas you want to make).
2. Take one dough ball and flatten it slightly between your palms.
3. Using a rolling pin, roll the dough ball into a small disc (about 4-5 inches in diameter). Make sure to keep the edges thinner than the center.
4. Place a ball of the prepared khichdi stuffing in the center of the rolled dough disc.
5. Gather the edges of the disc and bring them together to cover the stuffing completely. Pinch the edges to seal the dough, ensuring there are no gaps.
6. Flatten the stuffed dough ball slightly with your fingers, then carefully roll it out into a larger disc (about 6-7 inches in diameter). Be gentle while rolling to avoid the stuffing spilling out.
7. Heat a tawa or griddle on medium heat. Make sure it is hot before placing the paratha on it.
8. Gently place the rolled-out paratha onto the hot tawa.
9. Cook for about 1-2 minutes on one side, until you see light brown spots.
10. Flip the paratha and apply ghee or oil on the cooked side. Cook the other side for 1-2 minutes as well.
11. Flip again, apply ghee or oil on the second side, and cook until both sides are golden brown and crispy.
12. Repeat this process with the remaining dough and stuffing.
13. Serve the hot Urad Khichdi Paratha with a side of yogurt, pickle, fresh butter, or any chutney of your choice.
14. Enjoy your flavorful Leftover Urad lentil Khichdi Parathas for breakfast, lunch, or dinner!
