Leftover Khichdi to Pakoda
Last week, I was confined to the bed with a bout of illness. The doctor had advised me to have plain food, like khichri for recovery . I grew sick of it within 4-5 days . So after fully regaining my health and strength, I did away with the left over khichri to prepare crispy pakoras (even though I was not allowed to have most of it) . For this recipe, I ground the khichri in the blender jar first. For the pakora batter, I have used both gram flour (besan) and rice flour (chawal ka atta). Besan is a rich source of proteins, while rice flour gives a crispy touch to the pakoras. Chopped onions (pyaaz) have also been used along with some spices. These spices can be added according to taste. The batter should have medium consistency; neither too thick nor too runny. These small pakoras are then deep-fried in a hot pan. Crunchy pakoras can be served with Lahsan (Garlic) ki chutney, Tamarind (imli) chutney, or tomato ketchup.
How to make Leftover Khichdi to Pakoda
|Left over Khichri||1 cup|
|Gram flour (besan)||¼ cup|
|Rice flour (chawal ka aata)||¼ cup|
|Onion (payaz), chopped||4 table spoon|
|Green chillies (hati mirch), chopped||2 table spoon|
|Coriander leaves (hara dhaniya), chopped||4 table spoon|
|Salt (namak)||to taste|
|Vegetable Oil||for frying|
- 1. Take Khichri in a blender jar and grind it.
- 2. Add gram flour, rice flour, onion, green chillies, coriander leaves and salt and mix it.
- 3. The consistency of mixture should be like “Pakoda mixture”.
- 4. Heat oil in a pan.
- 5. Make small pakoda with the mixture and deep fry it on low flame.
- 6. Serve Pakoda with green chutney.