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.


  • 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)


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.