Gatte ka Pulao, Rajasthani Gatte Ka Pulao

Gatte ka Pulao,  Rajasthani Gatte Ka Pulao

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Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi .


Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao, which is usually served with kadhi or plain curds .

Gatte ka Pulao, Rajasthani Gatte Ka Pulao recipe - How to make Gatte ka Pulao, Rajasthani Gatte Ka Pulao

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients


For The Gattas
1/2 cup besan (bengal gram flour)
1/2 tsp chilli powder
1/2 tsp fennel seeds (saunf)
1/4 tsp carom seeds (ajwain)
1/2 tbsp curds (dahi)
3 1/2 tsp oil
salt to taste
oil for deep-frying

For The Pulao
2 1/2 cups cooked long grained rice (chawal)
1 tbsp oil
1 cardamom (elaichi)
2 cloves (laung / lavang)
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/2 cup deep-fried sliced onions
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste

To Be Blended Into A Smooth Paste , (using 1 Tbsp Of Water)
4 garlic (lehsun) cloves
2 roughly chopped green chillies
50 mm (2") piece ginger (adrak)
1/2 cup sliced onions

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method
For the gattas

    For the gattas
  1. Combine all the ingredients for the gattas in a deep bowl and knead into a stiff dough using 2 tbsp of water.
  2. Divide the dough into 8 equal portions and shape each portion into a 200 mm. (8") long thin cylindrical roll.
  3. Cut the gattas into 10 to 12 equal pieces and keep aside.
  4. Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water for 5 to 7 minutes. Drain and keep aside.
  5. Heat the oil in a deep non-stick kadhai, deep-fry the gatta pieces till they turn light brown in colour from all the sides. Drain on an absorbent paper and keep aside.

How to proceed

    How to proceed
  1. Heat the oil in a deep non-stick pan, add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
  2. Add the prepared paste and sauté on a medium flame for 2 minutes.
  3. Add the cooked rice, deep-fried onions, deep-fried gattas, chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Serve immediately garnished with coriander.
Nutrient values (Abbrv) per serving
Energy375 cal
Protein7.1 g
Carbohydrates42.2 g
Fiber3.4 g
Fat19.7 g
Cholesterol0.3 mg
Sodium18.7 mg

Reviews

Gatte ka Pulao, Rajasthani Gatte Ka Pulao
 on 29 Aug 16 09:04 AM
5

This is one of my favourites. The authentic rajasthani rice delicacy. I make this many times at home.. The gatte is what I love in the pulao.
Gatte ka Pulao, Rajasthani Gatte Ka Pulao
 on 31 Jul 16 03:03 PM
5

Awesome recipe! Had to modify the quantity of gram flour as it was very less as mentioned in the recipe.
Tarla Dalal
01 Aug 16 08:52 AM
   Hi Vishal, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !
Gatte ka Pulao, Rajasthani Gatte Ka Pulao
 on 02 Mar 16 07:59 PM
5

I have tried this recipe n it was so delicious ,everyone liked it
Tarla Dalal
03 Mar 16 12:01 PM
   Thanks Jasmita. We are delighted you loved the Gatte Pulao recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Gatte ka Pulao
 on 14 Oct 14 05:43 PM
5

Wow.. The crispy gattas gives a delightful crunch to the pulao.. Deep fried onions and fried gattas serves as a main ingredient to the delicious taste of the pulao..
Gatte ka Pulao
 on 29 May 14 11:08 AM
5

Love this recipe. Spicey nd delicious. .??
Gatte ka Pulao
 on 20 Dec 12 12:12 PM
5

Nice tasty Rajashthani rice. Mildly spiced with great aroma.
Gatte ka Pulao
 on 06 Jul 12 10:53 PM
5

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