Made with dals and rice, and even daliya, khichdi is gentle on the abdomen and is extraordinarily nutritious and wholesome. Which is why it’s typically the primary of many go-to recipes in most Indian kitchens. Nonetheless, when you’ve got some leftover khichdi from the earlier evening and don’t need to have it for lunch the following day, you might be in for a scrumptious shock. Right here’s a lip-smacking recipe that may flip your khichdi into the right tea time snack.
Right here’s the recipe shared by chef Kunal Kapur.
Have a look.
Right here’s what he stated; “Khichdi will be made very fascinating, particularly when you’ve got saved some from the final evening. Here’s a fast recipe that makes the leftover khichdi right into a veg kebab.”
Preparation time: 10 minutes
Prepare dinner: 10 minutes
Yields: four Servings
2 cups – Khichdi (thick)
1 – Inexperienced chilly, chopped
1 tbsp – Coriander, chopped
2 tbsp – Bread crumbs
1½ tbsp – Potatoes, boiled and mashed
2 tbsp – Onion, chopped
½ tbsp – Ginger, chopped
2 tbsp – Cheese, grated
Salt, to style
Bread crumbs for coating
Oil – for deep frying
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*In a bowl, combine all of the components besides bread crumbs and oil.
*Form it into small bite-size balls. Roll every of them in dried bread crumbs. Evenly pat and roll in order that the crumbs are evenly coated.
*Refrigerate them for no less than 30 minutes.
*Warmth oil and deep fry them until golden brown. Take away and serve scorching.
Would you prefer to attempt?
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