Khichdi Pakodas

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Well, nobody would ever be able to guess that this delicacy is made from leftover khichdi! So crispy outside and so delectably chewy inside, this flavourful treat is made by reinforcing moong dal khichdi with besan and a few aroma and flavour enhancers like sesame seeds and coriander, shaping this ‘dough’ into balls and deep-frying till crisp. The besan helps the khichdi dough stay together and cook uniformly, while the remaining ingredients add to its taste. Serve these Khichdi Pakodas hot and fresh with green chutney, or when you are in a hurry, just a squirt of tomato ketchup.

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Preparation Time:    Cooking Time:     Makes 12 pakodas.
Show me for pakodas.


1 cup leftover khichdi
1/4 cup besan (bengal gram flour)
2 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
1/2 tsp black sesame seeds (kala til)
salt to taste
oil for deep frying

For Serving
green chutney
tomato ketchup

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 12 equal portion and roll each portion into a ball.
  3. Heat the oil in a deep non-stick kadhai and deep-fry 4 pakodas at a time on a medium flam or till they are golden brown in colour from all the sides. Drain on an absorbent paper.
  4. Serve immediately with green chutney and tomato ketchup.

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 on 07 Aug 15 05:24 PM

What an amazing use of the leftover khichdi. Pakodas is something which is always loved by everyone in my family. I never thought that such delicious pakodas can come out from the leftover khichdi. The outer layer is so nice and crispy..wonderful recipe..