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Believe It Or Not, Popcorn Ki Kichadi Is A Thing! Make This Winter Wonder Dish From Rajasthan

Embrace the flavorful delight, perfect for pairing with your favourite sides for a cosy winter meal.

by Mallika Khurana
Believe It Or Not, Popcorn Ki Kichadi Is A Thing! Make This Winter Wonder Dish From Rajasthan

Picture this: a chilly winter evening in Rajasthan, where simplicity meets warmth in a humble kitchen. Amidst the comforting aroma of spices, there’s a dish brewing that captures the essence of minimalism yet packs a punch of flavour: popcorn ki khichadi, affectionately known as Makki ki Ghaat. This Rajasthani winter recipe by Chef Neha Deepak Shah holds the secret to comfort with just three ingredients and a whole lot of heart.

Popcorn Ki Khichadi, A Winter’s Delight

 

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A post shared by @nehadeepakshah

Popcorn ki Khichadi, also known as Makki ki Ghaat, is indeed a delightful Rajasthani winter dish that’s simple yet comforting. What makes it unique is its minimalist approach, relying on just three basic ingredients to create a warming and delicious meal. The dish stands out for its simplicity, requiring only Makki ki Thuli, water, and salt. Its ability to deliver flavour and comfort with such basic components is remarkable. Perfectly suited for the winter season, it provides warmth and comfort on chilly days, making it a beloved traditional dish in Rajasthan. While the khichadi itself is simple, Chef Neha pairs it wonderfully with various accompaniments like Mutter Sabzi, Lobia Sabzi, or spicy Mirchi.

Also Read: Planning A Trip To Ayodhya? Explore These 5 Iconic Ghats On Your Spiritual Holiday

Here’s How You Can Make It At Home

makki ki ghaat
Photo Credits: Chef Neha Deepak Shah/Instagram

Ingredients:

  • 1 cup Makki ki Thuli (coarsely ground cornmeal)
  • 4 to 5 cups Water
  • Salt to taste
  • Ghee (generous amount for serving)

Method:

  1. In a bowl, mix the Makki ki Thuli and a little salt.
  2. Add 4 to 5 cups of water to a pan and gradually mix in the Makki ki Thuli mixture, stirring continuously to avoid lumps.
  3. Place the pan on medium heat and keep stirring to prevent sticking.
  4. Keep cooking until the khichadi thickens to a porridge-like consistency. This usually takes about 15–20 minutes. Adjust the water quantity if needed for the desired consistency.
  5. Once cooked, remove the khichadi from the heat.
  6. Serve the Makki ki Ghaat, piping hot, in a bowl.
  7. Before serving, generously top the hot khichadi with a spoonful of ghee. This enhances the flavour and richness of the dish.

Pro tip: It’s recommended to mix the water and thuli before heating and later add hot water during the cooking process for better consistency.

It’s a wonderful dish to try, especially during the winter season, and its simplicity allows for personal touches or variations to suit individual preferences.

Cover Image Courtesy: Canva

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