Ingredients
1 Cup whole wheat flour (atta)
Assorted vegetables (carrots, peas, beans, etc.)
2 tbsp ghee (clarified butter)
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt to taste
Water as needed
Preparations
In a mixing bowl, add the whole wheat flour (atta).
Gradually add water while kneading the flour until you achieve a smooth and consistent paste. Set this aside.
Heat ghee in a deep, heavy-bottomed pan. Add cumin seeds and let them sizzle.
Saute the vegetables until they turn slightly tender
Add the spices. Stir well to coat the vegetables with these flavourful spices.
Now, add the atta paste you prepared earlier to the sautéed vegetables.
Mix everything thoroughly to ensure the paste blends well with the vegetables and spices.
Pour enough water into the pan to cover the mixture. The water-to-atta ratio is usually 2:1.
Season with salt to taste. Allow the mixture to come to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes. Stir occasionally to prevent sticking.
Once your Atta Vegetable Khichdi is cooked to perfection, drizzle it with a little ghee for added flavour and richness.
Serve it hot with some roasted nuts and chutney/ pickle and curd.
