By Suprita Mitter
July 2, 2024
Making a bowl of warm Khichdi, on a rainy afternoon? Add these fried accompaniments to it for a fun, crunchy texture, that complement the soft rice and lentil dish and will elevate it.
Kurdai is a traditional Maharashtrian snack made from wheat flour or rice flour. The dough is rolled into thin, spiral shapes and then sun-dried.
These are crisps made with rice flour and then sun dried at home. It is a popular accompaniment in Sidhi households and also made in Uttar Pradesh.
Aloo Bhaja, or crispy potato slices, is a loved accompaniment in Bengali cuisine. Thinly sliced potatoes are seasoned with salt, turmeric, and sometimes a pinch of red chilli powder, and then fried.
Khicha, also known as rice papad. When fried, it puffs up into a light, crispy snack with a slightly chewy texture.
Okra is sliced lengthwise, coated in a spiced gram flour mixture, and deep-fried until crunchy. The resulting snack is incredibly crispy and flavourful.
Methi Na Gota are savoury fenugreek leaf fritters popular in Gujarati cuisine. The slight bitterness of fenugreek, combined with the spicy batter, creates a complex flavour that enhances the mild taste of khichdi.
Sabudana Papad, made from tapioca pearls, is a popular snack in many Indian households. These thin, crispy papads have a light and airy texture.