Masala Thepla from Leftover Khichdi

Name: Masala Thepla from Leftover Khichdi
Total time: 1500 s
Yield: 2 serves
Cuisine: Indian
Ingredients: 1 bowl Leftover Khichadi; 1.5 bowl Wheat flour; 1 finely chopped onion; 1 tbsp crushed chilli,ginger,garlic; 1 tbsp oil for moin; 1 tsp salt; 1 tsp chilli powder; 1 tsp turmeric powder; 1 tbsp coriander powder; 1 tbsp cumin and carrom seeds; 1/2 tsp Asafoetida; Water as required; Required oil for roasting thepla; 1 Cup Masala Tea; as needed Sweet and hot pickles

Sangita Vyas @Sangit

Kenya

Good for breakfast.
With tea and pickles.

Sangita Vyas @Sangit

Kenya

Good for breakfast.
With tea and pickles.

Saved

Ingredients

25 minutes

2 serves

1 bowlLeftover Khichadi
1.5 bowlWheat flour
1finely chopped onion
1 tbspcrushed chilli,ginger,garlic
1 tbspoil for moin
1 tspsalt
1 tspchilli powder
1 tspturmeric powder
1 tbspcoriander powder
1 tbspcumin and carrom seeds
1/2 tspAsafoetida
Water as required
Required oil for roasting thepla
1 CupMasala Tea
as neededSweet and hot pickles

Saved

Steps

25 minutes

1

In a big bowl add all the masala, chopped onion and crushed chilli garlic ginger and oil.
On that,add khichadi and wheat flour.
Combine well and Knead the dough with required water.
Give rest for ten minutes.
2

After resting knead the dough again and make a medium size ball from the dough and roll it with the help of dry flour.
3

Now roast the thepla on both sides with the oil till paratha gets a brown mark on it.
Remove from the tawa and make all thepla with the same size.
4

Serve with masala tea and hot and Sweet pickles.
Enjoy your breakfast..