Khichdi Ka Paratha 
Paratha’s are the done thing here in winters. 

Aaj mooli Ka paratha toh kal Aloo Ka or gobi Ka , Mutter Ka Paneer or mixed veg etc etc. But something very different is the “Bajra ki Khichdi ” Ka paratha which is a very sought after paratha in my house. 
500 GMs bajra 

100 GMs split green gram/ moth ki dal

Salt to taste 

Ghee as required
Wipe the bajra n dal seperately with a wet cloth. Sprinkle a little water on the bajra n let it stand covered for 3-4 hours 

Grind the bajra in parts in a dry grinding jar 

Zap for just 3-4 seconds . Remove in a Chaaj or a big thali. Toss to remove as much husk as possible. Repeat this process 2 times at least. The end result should be a coarse powdery bajra
Heat about 3 litres water in a large heavy bottomed pot or a heavy bottomed cooker

As the water come to a boil add the bajra a little at a time n keep stirring so that there are no lumps . If there are lumps don’t panic thank God today we have hand blenders. Whisk it with a hand blender

Add the dal and salt n keep stirring

When this slurry starts boiling cover with a lid n lower the flame open after every 5-7 minutes n stir very well. As it thickens pour some water on the lid n let it cook on the lowest flame . Stir vigorously from time to time scraping the khichdi from the bottom . The finished khichdi is like a very thick and heavy batter. Soft to the touch.

The whole cooking process takes about 1 1/2 to 2 hours besides the preparation time. Add a little ghee mix n cover. Let it rest for 15-20 mins. Serve hot with a dollop of ghee or white butter.

Let the remaining of the khichdi rest overnight. 

It will become harder to the touch 
Knead some dough for the parathas and reserve

 Heat about a tbsp of ghee in a Kadhai 

Add 1/2 tsp cumin and let it crackle

Add 2-3 finely chopped green chillies

Add in about 2 cups of the khichdi a dash of salt and red chilli powder. 

Mix it well and leave to cool

Take a tiny lump of dough and roll out a thin Roti with a dusting of dry flour

Keep about 4 tbsp of the khichdi in the centre and enclose it with the Roti from all sides. 

Lightly roll it out with a rolling pin or pat it into the desired size .

This paratha should have less of the atta and more of the khichdi.

Roast it on the tawa with ghee flipping and roasting it . Keep pressing and roasting to get nice crispy Paratha’s 

Have them as soon as they are off the tawa. Donot stack. They are best when they have just come off the tawa with soft and hot khichdi inside the crusty exterior. Use as little atta as possible .

Please donot use oil just ghee to get the authentic taste . 

Enjoy it with mirchi Ka Achaar and a bowl of fresh yogurt 


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