You are here: Home > Course > Breakfast > Breakfast using Leftovers > Khichdi Pakodas Khichdi Pakodas by Tarla Dalal 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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Show me for pakodas. Ingredients 1 cup leftover khichdi1/4 cup besan (bengal gram flour)2 tsp ginger-green chilli paste2 tbsp finely chopped coriander (dhania)1/2 tsp black sesame seeds (kala til) salt to taste oil for deep fryingFor Serving green chutney tomato ketchup Method MethodCombine all the ingredients in a deep bowl and mix well.Divide the mixture into 12 equal portion and roll each portion into a ball.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.Serve immediately with green chutney and tomato ketchup. Nutrient values (Abbrv) per pakodaEnergy87 calProtein1.7 gCarbohydrates6.6 gFiber1 gFat6 gCholesterol0 mgSodium3.9 mgClick here to view calories for Khichdi Pakodas Khichdi Pakodas Video of Tarla Dalal