How to make Gatta Khichdi
For the Onion Paste
- Add the ingredients for the onion paste into a food chopper and grind into a smooth paste. Keep aside for later.
For Gatta Dumplings
- 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.
- Divide the dough into 8 equal parts and roll eachpart into 8 inch long cylindrical rolls.
- Cut each cylinder into 3-4 equal parts; keep aside. (should make up to 12)
- 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.
- Heat 1 litre vegetable oil on medium-high flame. Deep fry the gatta dumplings until golden brown andcrispy.
For the Pulao
- Wash and cook the rice in 2 cups of water until al dente. Drain and keep aside.
- In the oil used for gatta dumplings, fry onions until golden brown and lay on a tray to let them crisp up.
- 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.
- Add fried onions, cooked rice, fried gattas, chilli powder, turmeric powder, salt, and garam masala and mix everything together.
- 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.