Gatta khichdi, a delicacy of the Rajasthani cuisine, is a favorite among the locals in every season.

A common item in every menu, Gatta khichdi comes from the deserts of Rajasthan, making it a refreshing meal for hot summer days.

It is prepared with dumplings made from chick pea flour, which is milled withlocally grown chickpeas.

Gatte are cooked by boiling and then deep frying chickpea flour dumplings and are used in place of vegetables to spice up the normal khichdi.

The recipe is quick and simple and makes a nutritious filling meal for the whole family. Gatta Khichdi recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.

Ingredients

cup chickpea flour: 1/2

tsp fennel seeds: 1/2

tsp carom seeds: 1/4

tsp red chilli powder: 1/2

tbsp yogurt: 1/2

salt to taste

tbsp vegetable oil: 2

Oil for deep-frying

cup uncooked basmati rice: 1

cup thinly sliced onions: 3/4

green cardamom: 1

cloves: 3

tsp cumin seeds: 1/2

tsp mustard seeds: 1/2

tsp asafoetida: 1/4

tsp red chilli powder: 1

tsp garam masala: 1/2

tsp turmeric powder: 1/2

tbsp ghee: 2

salt to taste

tbsp finely chopped coriander: 2

cup thinly sliced onions: 1/2

green chillies: 2

inch piece of ginger: 1.5

garlic cloves: 4

tbsp water: 1

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.

Trivia

• 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.