Gatte ka Pulao, Rajasthani Gatte Ka Pulao


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Gatte ka Pulao,  Rajasthani Gatte Ka Pulao

5/5 stars  100% LIKED IT    7 REVIEWS ALL GOOD
गट्टे का पुलाव - हिन्दी में पढ़ें 

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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 .

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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 (4 serving )
Show me for servings

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.
Accompaniments

Dal Banjari 
Mangodi ki Dal 
Pithore Kadhi 
Rajasthani Pakoda Kadhi 

Nutrient values per serving
Energy492 cal
Protein8.2 g
Carbohydrates56.1 g
Fiber5.4 g
Fat26.1 g
Cholesterol0 mg
Vitamin A250.1 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.6 mg
Vitamin C1.9 mg
Folic Acid35.5 mcg
Calcium28.1 mg
Iron1.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium16 mg
Potassium168.4 mg
Zinc1.1 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Reviews

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.
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.
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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
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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
 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..
Gatte ka Pulao
5
 on 29 May 14 11:08 AM


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


Nice tasty Rajashthani rice. Mildly spiced with great aroma.
Gatte ka Pulao
5
 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?