How to make Leftover Khichadi Pakoda

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Leftover Khichadi Chilled, White Bread Slices (सफेद ब्रेड)

Cuisine : Indian

Course : Snacks and Starters

Leftover Khichadi Pakoda Recipe Card

Leftover Khichadi Pakoda
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Leftover Khichadi Pakoda Recipe

  • Leftover Khichadi Chilled chilled 1 cup

  • White Bread Slices 2-3

  • Oil 1 teaspoon + for deep-frying

  • Onion finely chopped 1 medium

  • Dried breadcrumbs 1/2 cup

  • Mozzarella cheese 50 grams

  • Refined flour 4 tablespoons

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Fresh mint sprigs 3-4

  • Sweet red chilli sauce for serving

Method

Step 1

Heat 1 tsp oil in anon-stick pan.

Step 2

Crush bread slices finely to get fresh breadcrumbs.

Step 3

Add onion to the pan and saute till it turns soft. Transfer to another bowl. Add dried breadcrumbs and khichadi and mix well.

Step 4

Cut mozzarella cheese into small cubes.

Step 5

Divide the khichadi mixture into equal portions, stuff each portion with a cheese cube and shape them into small pakodas.

Step 6

Heat sufficient oil in a kadai.

Step 7

Spread fresh breadcrumbs on a plate.

Step 8

Combine refined flour, salt and red chilli powder in another bowl. Add water as required and mix well to make a thick batter.

Step 9

Dip khichadi pakodas in the batter and coat in the fresh breadcrumbs.

Step 10

Deep-fry mint sprigs in hot oil till crisp. Drain on absorbent paper.

Step 11

Deep-fry the pakodas in the same hot oil till golden and crisp. Drain on absorbent paper.

Step 12

Place spoonfuls of red chilli sauce on a serving platter and smudge. Place the pakodas on top, garnish with fried mint sprigs and serve immediately.