Easy, Healthyish, Recipes, Vegetarian

Mumma’s Khichdi Thepla

Want to make the best use of leftover food? Khichdi Theplas are made using cold leftover rice dish. So, if you have leftover khichdi or even cooked rice sitting in the fridge, give this a try. Why waste when you can create.

Ingredients

  • Leftover Khichdi or Rice
  • Wheat Flour (atta)
  • Salt to Taste
  • 1/2 Teaspoon Red Chili Powder (mirchi)
  • 1/2 Teaspoon Turmeric Powder (haldi)
  • 1/2 Teaspoon Carom Seeds (ajwain)
  • 1/2 Teaspoon Cumin Seeds (jeera)
  • Handful Fresh Coriander
  • 1 Tablespoon Refined Oil
  • Ghee (for greasing and cooking)

Preparation

Prep: 10 minutes
Cooking: 20 minutes

  1. Mash the khichadi or rice as smooth as you can (using a fork).
  2. Mix red chili powder, turmeric, carom seeds, cumin seeds, salt to taste and a good amount of finely chopped fresh green coriander.
  3. Now add enough wheat flour till you can make a soft and slightly sticky dough.
  4. Knead with 1 tablespoon oil and your dough is ready.
  5. Take small portions and make dough balls.
  6. On a rolling pin (or a flat surface), roll the dough ball into thin a chapati (flatbread) and cook both sides using little ghee.
  7. Enjoy them with pickle, chutney or curd.

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Devyani Bhati

Coming from a Rajput family in Rajasthan, where the flavours are so authentic and rich, I knew I wanted to learn traditional recipes that are generations old. From a very early age, I would step into the kitchen to observe and learn from my mother. Soon, I started replicating those recipes and added my variations to them. Over the years, food became my passion and as fate would have it, in 2011 I participated in MasterChef India and was in the top 7. That gave me the confidence to turn my passion into profession. At 30, I am a mother of two adorable boys and a home chef and baker! I cook simply because it makes me happy and I love to experiment with ingredients to whip up something new each time.