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Gatta Khichdi

  • Veg
  • 45 mins
  • Serves 4
  • Easy


  • For Gatta Dumpling:

  • For Pulao :

  • For Onion Paste :

How to make Gatta Khichdi

For the Onion Paste

  1. Add the ingredients for the onion paste into a food chopper and grind into a smooth paste. Keep aside for later.

For Gatta Dumplings

  1. In a deep bowl, mix all the ingredients for the gattas, except oil, and knead into a stiff dough. Use 2 tbsp water while kneading.
  2. Divide the dough into 8 equal parts and roll eachpart into 8 inch long cylindrical rolls.
  3. Cut each cylinder into 3-4 equal parts; keep aside. (should make up to 12)
  4. In a deep pan boil a litre of water. One by one drop the gatta dumplings into boiling water. Cook each for 5-8 minutes. Strain and keep aside.
  5. Heat 1 litre vegetable oil on medium-high flame. Deep fry the gatta dumplings until golden brown andcrispy.

For the Pulao

  1. Wash and cook the rice in 2 cups of water until al dente. Drain and keep aside.
  2. In the oil used for gatta dumplings, fry onions until golden brown and lay on a tray to let them crisp up.
  3. In pan heat ghee on medium flame; splutter mustard seeds and add cardamom, cloves, asafoetida, cumin; sauté until aromatic. Add onion paste and sauté for 2 more minutes.
  4. Add fried onions, cooked rice, fried gattas, chilli powder, turmeric powder, salt, and garam masala and mix everything together.
  5. Cook for another 2 minutes, garnish with cilantro and serve hot.


  • Gatta khichdi is also known as ram pulao and is native to Rajasthan and Gujrat. Ram pulao is mostly served with Kari and chilled plain yogurt.
  • Chickpeas were used in the18th century as analternative for coffee! And are used till this day as substitutes for caffeine.
  • Chickpeas have been proven to prevent and treat diseases in wheat and barley.
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