You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Rajasthani Food  >  Rajasthani Khichdi, Pulao  >  Gatte ka Pulao, Rajasthani Gatte Ka Pulao

Gatte ka Pulao, Rajasthani Gatte Ka Pulao


by
Gatte ka Pulao, Rajasthani Gatte Ka Pulao

5/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD
गट्टे का पुलाव - हिन्दी में पढ़ें (Gatte ka Pulao, Rajasthani Gatte Ka Pulao in Hindi) 

Added to 351 cookbooks   This recipe has been viewed 230330 times

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 .

Add your private note

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

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

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)
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 approx. 2 tbsp of water.
  2. Divide the dough into 3 equal portions and shape each portion into a 200 mm. (8") long cylindrical roll.
  3. Place them on a greased steamer plate and steam them in a steamer for 7 minutes.
  4. Cool slightly, cut the gattas into 9 equal pieces 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 turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 1 minute.
  4. Add the cooked rice, deep-fried gattas, and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the deep-fried onions and mix well.
  6. Serve immediately garnished with coriander.

Accompaniments

Dal Banjara, Rajasthani Dal Banjara 
Mangodi ki Dal 
Rajasthani Pakoda Kadhi 

Nutrient values (Abbrv) per serving
Energy393 cal
Protein11.3 g
Carbohydrates58.3 g
Fiber7.8 g
Fat12.7 g
Cholesterol0.9 mg
Sodium32.3 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Gatte ka Pulao, Rajasthani Gatte Ka Pulao
5
 on 27 Aug 21 12:34 PM


Reply
| Hide Replies
Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Reply
27 Aug 21 02:50 PM
Gatte ka Pulao, Rajasthani Gatte Ka Pulao
5
 on 29 Aug 16 09:04 AM


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.
Reply
Gatte ka Pulao, Rajasthani Gatte Ka Pulao
5
 on 31 Jul 16 03:03 PM


Awesome recipe! Had to modify the quantity of gram flour as it was very less as mentioned in the recipe.
Reply
| Hide Replies
Tarla Dalal    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 !
Reply
01 Aug 16 08:52 AM
Gatte ka Pulao, Rajasthani Gatte Ka Pulao
5
 on 02 Mar 16 07:59 PM


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


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..
Reply
Gatte ka Pulao
5
Foodie #611642
 on 29 May 14 11:08 AM


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


Nice tasty Rajashthani rice. Mildly spiced with great aroma.
Reply
Gatte ka Pulao
5
Foodie #509845
 on 06 Jul 12 10:53 PM


Tell us what you like about this recipe like taste, texture, ease of cooking, occasion you cooked it for. Did your family and friends enjoy this recipe?
Reply