Khichdi Na Thepla

Theplas are so versatile and its a staple in my house. The other day when both my husband and son refused to eat leftover khichdi the next day, I knew I had to repurpose it into Theplas. No one could tell that I had made these Theplas with Khichdi and it gave me a peaceful feeling as it was a wholesome meal. The Khichdi was made with veggies, dal and rice and adding whole wheat flour made it a complete meal. Its so easy and best way to repurpose Khichdi. Checkout the quick and easy recipe below 
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, lunch, Snack, vegetarian lunch box
Cuisine gujarati, Indian, jain, vegan
Servings 2 people

Ingredients
  

  • 1 cup leftover Khichdi
  • Salt as needed
  • 1 and 1/2 tsp red chili powder
  • 1 and 1/2 cup whole wheat flour
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafatida powder
  • 1/4 cup chopped cilantro
  • 1/4 cup dry whole wheat flour as needed
  • Water as needed
  • 4 tablespoon olive oil

Instructions
 

  • With you hands mash the leftover khichdi in a wide pan
  • Add dry whole wheat flour
  • Add turmeric powder, salt, asafetida powder, cumin seeds and red chili powder
  • Combine everything and form a semisoft dough more on the firm side
  • Add water only if needed to for the dough
  • Place a parchment paper on the rolling base, this will help prevent stickiness
  • Roll the Theplas using dry flour into a 6 inch circle and it should be little thicker than normal Theplas
  • On a castiron pan, cook the theplas on medium heat, applying generous amount of oil and cooking thill they are brown
  • Store them in an airtight container overnight or refrigerate them for few days
  • Enjoy them for snack, school lunch box or dinner
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