Masala Khichdi Paratha
by Tarla Dalal
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Many elders believe that if you want to have a quick and healthy meal, there’s nothing like khichdi! They are very right. Khichdi is so healthy even the leftover should not be wasted. So, here is a way of making parathas using khichdi combined with whole wheat flour and besan. The Masala Khichdi Paratha is a great breakfast option, but can be carried to work as well if you wish. They are filling and nourishing, and tasty too thanks to an assortment of flavourful additions to the dough. With a cup of low-fat curds, these parathas make a complete meal.
- Combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water.
- Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides.
- Serve hot with low-fat curds.
Nutrient values (Abbrv) per paratha
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