Gatte ka Pulao, Rajasthani Gatte Ka Pulao
by Tarla Dalal
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
For The Gattas
1 1/2 cups besan (bengal gram flour)
1 1/2 tsp chilli powder
1 tsp fennel seeds (saunf)
1 tsp carom seeds (ajwain)
1 1/2 tbsp curd (dahi)
2 pinches baking soda
5 tsp oil
salt to taste
oil for deep-frying
For The Pulao
3 cups cooked long grain rice (basmati 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 2 Tbsp Of Water)
4 garlic (lehsun) cloves
1/2 tbsp roughly chopped green chillies
1 tsp roughly chopped ginger (adrak)
1/2 cup sliced onions
For The Garnish
2 tbsp finely chopped coriander (dhania)
For the gattas
- For the gattas
- Combine all the ingredients for the gattas in a deep bowl and knead into a stiff dough using approx. 2 tbsp of water.
- Divide the dough into 3 equal portions and shape each portion into a 200 mm. (8") long cylindrical roll.
- Place them on a greased steamer plate and steam them in a steamer for 7 minutes.
- Cool slightly, cut the gattas into 9 equal pieces and keep aside.
- 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
- 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.
- Add the prepared paste and sauté on a medium flame for 2 minutes.
- Add the turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 1 minute.
- Add the cooked rice, deep-fried gattas, and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the deep-fried onions and mix well.
- Serve immediately garnished with coriander.
| Energy | 393 cal |
| Protein | 11.3 g |
| Carbohydrates | 58.3 g |
| Fiber | 7.8 g |
| Fat | 12.7 g |
| Cholesterol | 0.9 mg |
| Vitamin A | 149 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.8 mg |
| Vitamin C | 3.5 mg |
| Folic Acid | 61.9 mcg |
| Calcium | 44.6 mg |
| Iron | 2.5 mg |
| Magnesium | 93.9 mg |
| Phosphorus | 210.4 mg |
| Sodium | 32.3 mg |
| Potassium | 335.5 mg |
| Zinc | 1.3 mg |
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.
Awesome recipe! Had to modify the quantity of gram flour as it was very less as mentioned in the recipe.
I have tried this recipe n it was so delicious ,everyone liked it
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..
Love this recipe. Spicey nd delicious. .??
Nice tasty Rajashthani rice. Mildly spiced with great aroma.
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