Bhatia Fusion · New dishes from leftovers
Phulkay ji Khichadi
Leftover phulka porridge
Phulka pieces tempered with mustard seeds, curry leaves, green chilli and asafoetida, then boiled in buttermilk with turmeric until soft and finished with coriander-cumin, red chilli, ginger and mango powder — a tangy, tikho (spicy), porridge-like dish served piping hot as a light stand-alone meal. It is close to Vagharelo Phulko, where phulka pieces are tempered and simmered in buttermilk.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Cut the phulkas into small pieces.
Heat the oil in a pan over a medium flame. When it is hot, add the mustard seeds, curry leaves, chopped green chillies and asafoetida and let them temper.
When the mustard seeds start popping, add the phulka pieces, salt and turmeric and mix until the spices and tempering are evenly blended.
Add the buttermilk and let the mixture boil until the phulkas turn soft.
Stir in the coriander-cumin powder, red chilli powder, finely chopped ginger and mango powder.
Garnish with chopped coriander leaves and serve piping hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
For colour and extra nutrition, add chopped, par-boiled carrot and green peas along with the buttermilk.
Serve with
A light meal that stands on its own, for lunch or dinner.
Nutrition
EstimatedPer serving
130 kcal
- Protein
- 5 g
- Carbohydrate
- 14 g
- Fat
- 6 g
We estimate about 6 servings from the weight of the dish.
Whole recipe
780 kcal
- Protein
- 32 g
- Carbohydrate
- 81 g
- Fat
- 38 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Kamal Bhatia.
See the original recipe and photos