This super soft, delicious and flavourful Khichdi Paratha is a great way to use leftover khichdi. Loaded with fresh veggies and khichdi, this satiating Indian flatbread is sure to please everyone.
They make a great breakfast with chai or coffee, or lunch when served with pickle, chutney and raita. Kids and grownups, everyone likes them.
Create international-inspired tapas to offer your guests a variety of exotic tastes in one meal.
Table of contents
So next time when you have some leftover masala khichdi, make these ultra soft fiber and protein rich khichdi parathas. They are full of nutrients, taste delicious, smell aromatic, and are super easy to make!
Another great thing about this paratha is that you can use any type of leftover khichdi here.
About Khichdi Paratha
Khichdi is a frequent flier in Indian homes, and most of the time we end up having some leftover khichdi which no one wants to eat. Because khichdi always tastes the best when served fresh!
Every time I have leftover khichdi what I generally do is that I either make khichdi/dalia tikki, or masala stuffed khichdi paratha, or sometimes I even use khichdi as a base for making leftover khichdi pakora. But making paratha is my ultimate favorite way of using leftover khichdi, because it is faster, healthier and filler!
Making this khichdi paratha is quick and simple and it gets ready in only 20 minutes when made from scratch.
On this page, I have shared 2 ways of making khichdi paratha. One is triangle paratha which is filled with an aromatic spice blend, and the second one is lachha paratha filled with spices. Both ways it tastes divine, so you can make them in any way you like!
This Leftover Khichdi Paratha
✔︎ is fuss-free, and simple to make
✔︎ is ready in under 25 minutes
✔︎ makes a great lunch or dinner
✔︎ can easily be customized
✔︎ is vegetarian
✔︎ can also be made kid friendly
✔︎ can also be packed in lunch box
Khichdi Paratha Ingredients
This paratha uses some basic and easily available ingredients. Here is what you’ll need to make this amazing paratha:
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Khichdi – This is the main ingredient of this paratha recipe. I have used spinach khichdi for this paratha recipe, you can use any khichdi you have on hand.
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Vegetables – For making this paratha you can use any vegetables you like. I have used onion, ginger, garlic, cabbage, and carrots. To mince, I have added them to a blender and blended into a coarse paste.
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Flour – For making paratha you will need whole wheat flour (atta).
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Spices – I have made a paratha spices blend using some whole and powdered spices. The spices I’ve used here are: Cumin seeds, carom seeds, sesame seeds, red chili powder, coriander-cumin powder, turmeric powder, salt, Kasuri methi, and asafoetida.
You can also add other spices such as crushed coriander seeds, fennel seeds, amchur powder and garam masala powder.
- Ghee – I have roasted these parathas in ghee, because it tastes really good. But if you are making vegan khichdi parathas, then you can also use oil for roasting. They would taste equally good.
Variations
Leftover Khichdi Paratha Thepla - To make khichdi thepla, swap water with the yogurt.
Vegetables – I have used cabbage, carrot, onion, ginger, garlic and chilies for making this paratha recipe. Other vegetables that taste good in this paratha are sweet corn, peas, kale, spinach leaves, broccoli, cabbage, and bell peppers.
Liquid – Since we are adding lots of veggies and khichdi, this paratha won’t require much liquid. To bind it together, add little water or yogurt to make a smooth dough.
Spices – Adding additional spice blend to paratha is entirely optional.
Kid Friendly Paratha – If you are making these parathas for kids, then make parathas without using spice blend and green chilies. You can also stuff these paratha with grated paneer or shredded cheese.
Serving suggestion
This masala khichdi paratha is so flavourful and tastes so good that it can be served as it is, or have it with piping hot masala chai. You can also accompany this paratha with pickle, chutney or raita. I like to serve it with lehsun chutney, or mint coriander chutney, and onion tomato raita.
If you are serving it to guests, then you can also add this khichdi paratha with rice thepla, Plain Paratha, and garlic naan to your bread basket.
Tips & tricks to make Khichdi Paratha
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This recipe makes a spicy paratha, because you can surely adjust the amount of spice blend according to your taste buds.
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Greens & Herbs - You can also add chopped mint, cilantro, dill leaves, spinach leaves, or fenugreek leaves to the paratha dough.
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If you want to make vegan roti and paratha, then don’t roast paratha with ghee. You can swap ghee with olive oil or any other vegetable oil.
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Adding garlic and onion enhances the flavor of khichdi paratha, but adding them both is completely optional. If you are making no onion garlic paratha then skip adding onion and garlic.
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Khichdi roti - If you want to make Khichdi Roti then simply roll the dough and roast it in a pan just like rotis. You can serve them as it is or brush them with ghee to keep them softer.
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Dough - The consistency of the khichdi paratha dough should be smooth & soft just like the chapati dough. If your dough is too loose, then gradually add some dry flour and knead it well until you get a smooth consistency dough.
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Resting dough - Make sure to rest the dough for about 15-20 minutes before rolling parathas to help in gluten formation.
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If your pan becomes dirty after roasting, then simply wid off the excess flour/oil with kitchen tissue.
FAQ
How to store leftover Khichdi Paratha?
Storing khichdi paratha is very easy. To store leftover parathas, let them cool completely on a cooling rack. Once cooled, wrap them first in kitchen tissue and then in a kitchen towel or a foil wrap.
These parathas stay fresh for up to 4-5 hours at room temperature when stored in a Roti Dabba, casserole, or in an air-tight box.
These parathas can also be stored in a thermoware casserole aka roti casserole pans.
Can I make Khichdi flatbread in advance?
Yes, this paratha can be made in advance, as it tastes fresh for 1-2 days when stored in the refrigerator. Whenever you want to eat these parathas, just reheat them in a pan or in a microwave.
Can I reheat Khichdi Paratha?
Yes, you can surely reheat this paratha. You can either reheat them in a microwave for about 15-20 seconds or until warm. Alternatively, you can simply reheat these parathas on a pan/skillet.
How to pack Khichdi Paratha in a lunch box?
If you are planning to pack the khichdi parathas in a lunch box, then let them cool slightly for about 5-10 minutes before wrapping. Once cooled, first wrap them in kitchen tissue and then in a foil paper.
This 5-minute cooling time would prevent parathas from sweating and turning soggy.
Is Khichdi Paratha vegan?
This recipe isn’t vegan because it uses ghee for brushing and roasting. However, you can surely make vegan parathas by replacing ghee with oil.
Can I freeze khichdi paratha?
You can surely freeze this paratha. To freeze, allow them to cool completely on the cooling rack. Once cooled, place butter paper between each paratha to prevent them from sticking and wrap them in a freezer friendly ziplock bag. Place the bag in the freezer for up to 3 months.
When you want to serve, thaw them overnight in the refrigerator and reheat on a pan or in the microwave. You can also smear some ghee while reheating.
Khichdi Paratha (Step-by-step photo instructions)
Mince vegetables
- Add onion, carrots, garlic cloves, ginger, green chilies, and cabbage pieces to a blender and blend into a coarse paste. Alternatively, you can mince all the vegetables.
Make Paratha Spice Mix
- Add cumin seeds, carom seeds, sesame seeds, red chili powder, coriander-cumin powder, salt, Kasuri methi, and asafoetida to a small mixing bowl. Mix until everything is well combined. Paratha Spice Mix is ready, you can store it in an air-tight container at room temperature for up to 2 months.
Make Khichdi Paratha Dough
- To make khichdi paratha, add leftover khichdi and minced vegetables to a mixing bowl. Mix everything well using a spoon. Once mixed add salt to taste and wheat flour. Mix everything using a spoon first and then knead into a soft dough. You may add little water if the dough is not coming together.
- Add 1 teaspoon of ghee or oil to the dough and mix until everything is incorporated. Cover the dough and set it aside for 20-30 minutes. After 30 minutes, divide the dough into 8 equal portions and roll them into balls.
How to Make Triangle Khichdi Paratha
- Take one ball-sized piece of dough and dip it into dry flour. Roll the khichdi paratha dough to make a 4-inch diameter circle. Drizzle or brush 1 teaspoon ghee generously on the rolled circle and sprinkle with spice blend and spread it evenly.
- Fold the sides to make a semi-circle. Now, brush half side with ghee again and sprinkle with the spice blend. Then fold it again to make a triangle. Brushing with oil or ghee separates the layers.
- Dust and roll to make about a 4-5 inch triangle and approx ⅛th of an inch thickness. Parathas are generally rolled slightly thicker than the rotis.
How to Make Make Lachha Khichdi Paratha
- Now, take one dough ball and dust it or coat it with dry wheat flour. Now roll it into a 4-inch diameter circle using a rolling pin. Spread 1 teaspoon of ghee all over the rolled circle. Sprinkle about 1 teaspoon (or as needed) of spice mix on top and spread it into a thin layer all over the ghee.
- Fold or pleat the rolled dough like a fan. To pleat, start from one side, making thin pleats as you go, and keep stretching the dough a little. Then slightly stretch the pleated dough and roll it up into a pinwheel and tuck the end at the bottom.
- Dust it again with dry flour and roll it out into a 5-inch circle with gentle pressure. The parathas should be slightly thick about 3-4 mm to get proper layers. Repeat the same procedure with the remaining dough to make more khichdi laccha paratha.
Roasting paratha
- Heat a pan/tawa till evenly hot. Place the rolled khichdi paratha and cook it for 2-3 minutes on medium heat or until brown spots appear on the bottom side. Once you start seeing bubbles form, and color change, flip it. Brush the cooked side with ghee and cook the other side for 2-3 minutes. Flip it again and brush it with ghee.
- Cook from both sides until the paratha is crispy and golden brown from both sides. Crumple it with your hands to reveal the layers. Serve hot. Keep pressing the parathas with a spatula for even cooking. Cook all the khichdi parathas the same way.
- Drizzle paratha with some ghee. Serve khichdi paratha hot with curry, raita, chutney, or pickle. Or just serve it as an evening snack with Masala Chai.
Recipe Card
Khichdi Paratha [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breads | Indian | 8 paratha |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 210 calories | 1 |
INGREDIENTS
For Minced Vegetables
- 7-8 cabbage pieces cut into 1-inch
- 1 medium-sized carrot, peeled & cut into 1-inch piece
- 1 medium-sized onion, peeled & diced
- 1-inch ginger, peeled
- 2-3 garlic cloves, peeled & roughly chopped
- 2 small green chilies
For Paratha Spice Mix
- 2 teaspoons cumin seeds
- 2 teaspoons carom seeds
- 2 teaspoons white sesame seeds
- 2 tablespoons Kasuri methi
- 1/2 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 tablespoon cumin-coriander powder
- 1.5 teaspoon pink or regular salt
- 1/4 teaspoon asafoetida
- 1/2 teaspoon red chili flakes
For Leftover Khichdi Paratha
- 1 1/2 cups leftover khichdi
- Salt, to taste
- 2 cups whole wheat flour
- 2 cups minced vegetables
- Water or yogurt, if needed for the dough
- Paratha spice mix (blend), as required
For Cooking:
- 5-6 tablespoons ghee/oil, or as needed
For Serving (Optional)
- Onion tomato raita
- Lehsun chutney
- Pickle
INSTRUCTIONS:
Mince vegetables
- Add onion, carrots, garlic cloves, ginger, green chilies, and cabbage pieces to a blender and blend into a coarse paste. Alternatively, you can mince all the vegetables.
Make Paratha Spice Mix
- Add cumin seeds, carom seeds, sesame seeds, red chili powder, coriander-cumin powder, salt, Kasuri methi, and asafoetida to a small mixing bowl. Mix until everything is well combined. Paratha Spice Mix is ready, you can store it in an air-tight container at room temperature for up to 2 months.
Make Khichdi Paratha Dough
- To make khichdi paratha, add leftover khichdi and minced vegetables to a mixing bowl. Mix everything well using a spoon. Once mixed add salt to taste and wheat flour. Mix everything using a spoon first and then knead into a soft dough. You may add little water if the dough is not coming together.
- Add 1 teaspoon of ghee or oil to the dough and mix until everything is incorporated. Cover the dough and set it aside for 20-30 minutes. After 30 minutes, divide the dough into 8 equal portions and roll them into balls.
How to Make Triangle Khichdi Paratha
- Take one ball-sized piece of dough and dip it into dry flour. Roll the khichdi paratha dough to make a 4-inch diameter circle. Drizzle or brush 1 teaspoon ghee generously on the rolled circle and sprinkle with spice blend and spread it evenly.
- Fold the sides to make a semi-circle. Now, brush half side with ghee again and sprinkle with the spice blend. Then fold it again to make a triangle. Brushing with oil or ghee separates the layers.
- Dust and roll to make about a 4-5 inch triangle and approx ⅛th of an inch thickness. Parathas are generally rolled slightly thicker than the rotis.
How to Make Make Lachha Khichdi Paratha
- Now, take one dough ball and dust it or coat it with dry wheat flour. Now roll it into a 4-inch diameter circle using a rolling pin. Spread 1 teaspoon of ghee all over the rolled circle. Sprinkle about 1 teaspoon (or as needed) of spice mix on top and spread it into a thin layer all over the ghee.
- Fold or pleat the rolled dough like a fan. To pleat, start from one side, making thin pleats as you go, and keep stretching the dough a little. Then slightly stretch the pleated dough and roll it up into a pinwheel and tuck the end at the bottom.
- Dust it again with dry flour and roll it out into a 5-inch circle with gentle pressure. The parathas should be slightly thick about 3-4 mm to get proper layers. Repeat the same procedure with the remaining dough to make more khichdi laccha paratha.
Roasting paratha
- Heat a pan/tawa till evenly hot. Place the rolled khichdi paratha and cook it for 2-3 minutes on medium heat or until brown spots appear on the bottom side. Once you start seeing bubbles form, and color change, flip it. Brush the cooked side with ghee and cook the other side for 2-3 minutes. Flip it again and brush it with ghee.
- Cook from both sides until the paratha is crispy and golden brown from both sides. Crumple it with your hands to reveal the layers. Serve hot. Keep pressing the parathas with a spatula for even cooking. Cook all the khichdi parathas the same way.
- Drizzle paratha with some ghee. Serve khichdi paratha hot with curry, raita, chutney, or pickle. Or just serve it as an evening snack with Masala Chai.
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NOTES:
- If you want to make vegan roti and paratha, then don’t roast paratha with ghee. You can swap ghee with olive oil or any other vegetable oil.
- If you want to make Khichdi Roti then simply roll the dough and roast it in a pan just like rotis. You can serve them as it is or brush them with ghee to keep them softer.
- The consistency of the khichdi paratha dough should be smooth & soft just like the chapati dough. If your dough is too loose, then gradually add some dry flour and knead it well until you get a smooth consistency dough.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/khichdi-paratha/