Gatte ka pulao is a delicious recipe popular in the Rajasthan state of India. The basic ingredients for cooking this authentic Rajasthani recipe are Bengal gram flour, rice and some spices.
Method of Preparing Gattas
•1 cup Bengal gram flour
•1 tsp chilli powder
•1 tsp fennel seeds
•1/2 tsp carom seeds
•1 tbsp curds
•2 tbsp oil
•Salt to taste
For the Pulao
•1 1/2 cups steamed basmati rice
•1/2 cup sliced onions
•1 cardamom
•2 cloves
•1/2 tsp cumin seeds
•1/2 tsp mustard seeds
•1/4 tsp asafoetida
•1 tsp chilli powder
•1/2 tsp turmeric powder
•1/2 tsp garam masala
•1 tbsp oil
•Salt to taste
To Be Ground into a Paste
•4 garlic cloves
•2 green chillies
•50 mm piece ginger
•1/2 cup sliced onions
Other Ingredients
•Oil for deep-frying
•Chopped coriander for garnish
Method of Preparing Gatte Ka Pulao
•Combine all the ingredients and knead to make stiff dough adding a little water as per requirement.
•Divide the dough into eight equal portions and shape each portion into a 100 mm long 5 mm diameter cylindrical roll.
•Boil plenty of water and put the gatta strands in it. Cook for around 10 to 12 minutes.
•When cooked, drain the gattas and keep aside.
•Cut the gattas into small pieces when cool.
•Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.
How to Proceed
•Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside.
•Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida.
•Add the prepared paste and saute for 4 to 5 minutes.
•Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well.
•Garnish with coriander.
•Serve hot.
Gatte ka pulao can be teamed up with kadhi, chutney or plain curds. This mouth-watering dish can be easily made on festive occasions when plain steamed rice is not served.
