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Pasta Khichdi is a fusion dish that combines the comfort of traditional Indian khichdi with the fun twist of pasta. Made with lentils, rice, pasta, and flavorful spices, this wholesome recipe is perfect for kids and adults alike. It’s nutritious, easy to prepare, and a great way to introduce pasta into Indian cooking while keeping the meal balanced and hearty.
What is Pasta Khichdi?
Pasta Khichdi is a fusion recipe that blends traditional Indian khichdi made with rice and lentils, along with pasta for a unique twist.
Can Pasta Khichdi be made for kids?
Absolutely! Pasta Khichdi is kid-friendly, mild in spice, and packed with nutrition, making it ideal for children.
What can be served with Pasta Khichdi?
It can be enjoyed on its own or paired with curd, pickle, or papad for a complete meal.
Pasta Kichadi
Ingredients
- Macaroni - 1 cup I used whole wheat macaroni
- Onion - 1 thinly chopped
- Tomato - 1 finely chopped
- Carrot - 1 peeled and cut into small cubes
- Beans - 7 cored and chopped
- Frozen/Fresh peas - 3 tbsp
- Frozen/Fresh corn - 3 tbsp
- Green chilli - 1 slit
- Ginger garlic paste - 1/2 tsp
- Turmeric powder - 1/8 tsp
- Garam masala - 1/2 tsp
- Coriander Powder - 1/2 tsp
- Cumin Powder - 1/4 tsp
- Water - 2 cups
- Cardamom pods - 1
- Cinnamon - 1/8 stick
- Cloves - 1
- Bay leaf - 1
- Fennel seeds powder - 1/8 tsp
- Star Ansie - 1
- Salt - as needed
- Oil/ Ghee - 1/2 tbsp
- Curry leaves Coriander leaves, and mint a few
Instructions
- Add oil to the pan and when the oil is hot, add clove, bay leaf, Star Ansie, cardamom pod, cinnamon, and fennel seed powder; cook for 30 secs
- Add onion, green chili, and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they become mushy
- Add carrot, beans, corn, and peas; sauté till vegetables are half-cooked. Add garam masala, turmeric powder, cumin powder, and coriander powder, and cook for a minute
- Add the pasta and sauté for a minute. Add water, salt, and ghee; close the lid, stirring occasionally. When the pasta is 3/4 cooked, continue cooking without the lid. Cook till water is absorbed, check the pasta once to make sure it is cooked, and add coriander and mint. Serve with any chutney or raita
Notes
2.Penne, Fettuccini, rotini etc. Can also be used
3.Peanut, cashew, almond, roasted channa Dal can be added for extra crunch
4.Potato, cauliflower, paneer, broccoli, capsicum or any other veggies can be added
Nutrition
Ingredients:
Macaroni - 1 cup (I used whole wheat macaroni)
Onion - 1, thinly chopped
Tomato - 1, finely chopped
Carrot - 1, peeled and cut into small cubes
Beans - 7, cored and chopped
Frozen/Fresh peas - 3 tbsp
Frozen/Fresh corn - 3 tbsp
Green chilli - 1, slit
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/8 tsp
Garam masala - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/4 tsp
Water - 2 cups
Cardamom pods - 1
Cinnamon - 1/8 stick
Cloves - 1
Bay leaf - 1
Fennel seeds powder - 1/8 tsp
Star Ansie - 1
Salt - as needed
Oil/ Ghee - 1/2 tbsp
Curry leaves, Coriander leaves, and mint a few
Method:
- Add oil to the pan and when the oil is hot, add clove, bay leaf, Star Ansie, cardamom pod, cinnamon, and fennel seed powder; cook for 30 secs
- Add onion, green chili, and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they become mushy
- Add carrot, beans, corn, and peas; sauté till vegetables are half-cooked. Add garam masala, turmeric powder, cumin powder, and coriander powder, and cook for a minute
- Add the pasta and sauté for a minute. Add water, salt, and ghee; close the lid, stirring occasionally. When the pasta is 3/4 cooked, continue cooking without the lid. Cook till water is absorbed, check the pasta once to make sure it is cooked, and add coriander and mint. Serve with any chutney or raita
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New version of healthy macaroni khichdi..yummy !!
Thanku Jolly:-)
Nice attempt 🙂 looks good
Thanku Sandhya:-)
Fusion recipe at it's best. I completely agree that 'naming' the dish is the toughest part.
Thanku Uma:-)
I would like to use south indian sambar powder insted of masala powder
Sambar powder is a great idea, it will give great Indian taste. Thanks for the suggestion Sir:-)
Very innovative 🙂
Thanku Aruna:-)
Thus is creative love the addition of star anise and cardamon!
Thanku Sharvari:-)
interesting twist .. yum!
Thanku Veena:-)
Nice fusion Vidya
Thanku Sri:-)
What a creative dish Vidya! It looks so delicious and comforting.
Thanku Antonio:-)
Sounds interesting with lots of flavor Vidya 🙂 YUMMY!
Thanku Kushi:-)
A cool way to have pasta, Indian style
Thanku Minu:-)
Really its good idea using Indian spices for making these tempting kichdi .
Thanku Madhavi:-)
Lovely fusion recipe! Delicious!
Thanku Rose:-)
Very innovative! Looks delicious 🙂
Thanku Freda:-)
Nice fusion!! Very innovative!!
Thanku Sundari:-)
This is really yumm! 🙂 I do prepare something similar but with shell pasta 🙂
Nice, I should try with shell pasta..thanku 🙂
I too love using pasta in classic Indian dishes. This pasta kichadi looks beautiful and healthy too 🙂
Thanku Revathi:-)
I loved your take on this fusion Pasta 🙂 and the name.
Thanku Sandhya:-)
Very cool fusion idea! I love garam masala and I'm sure this whole meal smells delicious. I'd love to try some!
Thanku Mary:-)
looks so tempting! cool idea 🙂
Thanku Binjal:-)
Loved it! I prepared it today and it was yum! Thanks for the recipe
Thanks for trying Rashmi.. Glad you liked it:-)
YUM! The pasta looks fabulous!
Hi Vidya, this looks delicious, love how you made this healthy version, saw edamame dried noodles last week at the market, wondering what type of flavor that would add to dishes.
looks yum and its vegan too... this is in my must try recipe list 🙂
wow.. haven't even thought about doing pasta this way.. will try it 🙂