Khichdi Na Thepla

1 With you hands mash the leftover khichdi in a wide pan
2 Add dry whole wheat flour
3 Add turmeric powder, salt, asafetida powder, cumin seeds and red chili powder
4 Combine everything and form a semisoft dough more on the firm side
5 Add water only if needed to for the dough
6 Place a parchment paper on the rolling base, this will help prevent stickiness
7 Roll the Theplas using dry flour into a 6 inch circle and it should be little thicker than normal Theplas
8 On a castiron pan, cook the theplas on medium heat, applying generous amount of oil and cooking thill they are brown
9 Store them in an airtight container overnight or refrigerate them for few days
10 Enjoy them for snack, school lunch box or dinner