Leftover Khichdi to Pakoda

Leftover Khichdi to Pakoda

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.

If you are looking for more Leftover recipes do check Leftover Khichdi to Chile, Leftover Rice to Chatpata Paratha, Leftover Arbi ki Sabzi to kebab, Leftover Roti to Mawa Roll.

 

How to make Leftover Khichdi to Pakoda

 

Ingredients

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

 

Method

  • 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.

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