Masala Khichdi Parathas
|Leftover khichdi||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs) (Gehun Ka Atta)|
|Bengal gram flour||1⁄2 Cup (8 tbs) (Besan)|
|Chili powder||2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon (Haldi)|
|Asafoetida||1⁄4 Teaspoon (Hing)|
|Coriander||2 Tablespoon, chopped|
|Whole wheat flour||1 Cup (16 tbs) (For Rolling)|
|Oil||1 Cup (16 tbs) (For Cooking)|
1 In a bowl, combine all the ingredients.
2 Lightly knead into loose dough without adding any water.
3 Divide into 10 equal parts.
4 Pat each portion into a circle of about 125 mm (5") in diameter, with your fingers.
5 If the mixture is sticky, add some more whole-wheat flour.
6 Heat a tava.
7 Cook each paratha on the hot tava using a little oil.
8 Spread oil on the paratha and cook till golden brown from both the sides.
9 Serve hot with pickle and curd.