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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 (khatta). 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 (khatta) or plain curds.

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Serves 4.
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Ingredients



For the gattas
1 cup besan (Bengal gram flour)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/2 tsp carom seeds (ajwain)
1 tbsp curds (dahi)
2 tbsp oil
salt to taste

For the pulao
1 1/2 cups steamed basmati rice
1 onion, sliced
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 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tbsp oil
salt to taste

To be ground into a paste
4 cloves of garlic (lehsun)
2 green chillies
50 mm. (2") piece ginger (adrak)
1 small sized onion

Other ingredients
oil for deep-frying

For the garnish
 chopped coriander (dhania)

Method

    For the gattas
    1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
    2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
    3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
    4. When cooked, drain the gattas and keep aside.
    5. Cut the gattas into small pieces when cool.
    6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.

    How to proceed
    1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside.
    2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida.
    3. Add the prepared paste and sauté for 4 to 5 minutes.
    4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well.
    5. Serve hot, garnished with coriander.
    RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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