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Gatte Ka Pulao Recipe | Rajasthani Gatte Ka Pulao | Traditional Gatte Pulao |
Tarla Dalal
• 15 June, 2022
Table of Content
About Gatte Ka Pulao, Rajasthani Gatte Ka Pulao
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Ingredients
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Methods
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What is Gatte ka Pulao made of.
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How to make gatta
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How to make onion paste
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How to make Gatte ka Pulao
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Nutrient values
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Gatte Ka Pulao Recipe | Rajasthani Gatte Ka Pulao | Traditional Gatte Pulao |
Gatte Ka Pulao Recipe, a royal and aromatic preparation from Rajasthan, beautifully showcases the traditional flavours of the region. This dish, also known as Rajasthani Gatte Ka Pulao, uses besan (Bengal gram flour) dumplings called gattas, which are steamed, fried, and then tossed with fragrant basmati rice. Since fresh vegetables were not always available in the desert regions, this Traditional Gatte Pulao became popular as a festive substitute for vegetable pulao. The result is a rich, spicy, and wholesome one-pot meal usually enjoyed with kadhi or curds.
The star of the recipe is the gattas, made by combining besan, chilli powder, fennel seeds, ajwain, curd, baking soda, and oil into a stiff dough. The dough is shaped into long rolls, steamed, and then cut into small pieces. These pieces are then deep-fried until light golden brown, giving them a firm texture and nutty flavour. The besan absorbs the spices beautifully, making the gattas flavorful even before they go into the pulao. This method of steaming and frying also helps them stay intact when mixed with the rice.
Next comes the flavorful rice base of the Rajasthani Gatte Ka Pulao. Basmati rice is cooked separately and then sautéed with whole spices—cardamom, cloves, cumin seeds, mustard seeds, and hing. These spices form the classic Rajasthani tempering, adding depth and aroma. A freshly prepared paste of garlic, ginger, green chillies, and onions is sautéed to form a robust masala. The turmeric, chilli powder, and garam masala enhance the colour and add warmth to the dish, creating a perfect balance of spice and fragrance.
Once the masala is ready, the cooked rice and fried gattas are tossed together, allowing the flavours to blend beautifully. The gattas absorb the masala, softening slightly while retaining their bite. Adding deep-fried onions gives the pulao a rich caramelized taste and slight sweetness that complements the earthy flavour of besan. This step elevates the pulao, making it festive, aromatic, and absolutely irresistible.
One of the highlights of this Traditional Gatte Pulao is its cultural importance. In Rajasthan's arid regions, fresh vegetables were often scarce, so dishes like gatte ka pulao became culinary treasures. Bengal gram grows abundantly in the desert, making besan-based preparations common in everyday as well as festive cooking. Gatte ka pulao is often served during festivals or special gatherings when plain rice feels too simple. Paired with kadhi or curds, it becomes a complete and comforting meal.
Garnished with fresh coriander, this pulao offers a beautiful combination of textures—the softness of rice, the bite of gattas, and the crunch of fried onions. Its rich flavours, traditional techniques, and wholesome ingredients make it a cherished dish across Rajasthan. Whether enjoyed on a festive day or as a special weekend treat, Rajasthani Gatte Ka Pulao brings the rustic charm and warmth of desert cuisine right to your plate.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 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 soaked and cooked long grain rice (Basmati chawal)
1 tbsp oil
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)
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
- 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
- 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.
Gatte ka Pulao, Rajasthani Gatte Ka Pulao recipe with step by step photos
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See the below image of list of ingredients for making gattas.
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See the below image of list of ingredients for making onion paste.
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To make the Gattas, In a deep bowl, add 1 1/2 cups besan (Bengal gram flour).
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Add 1 1/2 tsp chilli powder.
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Add 1 tsp fennel seeds (saunf).
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Add 1 tsp carom seeds (ajwain).
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Add 1 1/2 tbsp curd (dahi).
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Add 5 tsp oil.
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Add 2 pinches baking soda and salt to taste.
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Add 2 tbsp of water.
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Knead into a stiff dough.
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Divide the dough into 4 equal portions.
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Shape each portion into a 200 mm. (8") long cylindrical roll.
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Heat the water in the steamer.
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Grease your steamer thali lightly to prevent sticking.
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Place them on a greased steamer plate.
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Steam them in a steamer for 7 minutes.
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Remove and cool slightly
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Cut the gattas into 9 equal pieces and keep aside.
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Heat the oil in a deep non-stick kadhai.
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Deep-fry a few gatta pieces at a time on a medium flame.
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Fry till they turn golden brown in colour from all the sides.
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Drain on an absorbent paper and keep aside.
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To make the onion paste, In a mixer jar, add the 1/2 cup sliced onions.
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Add 4 garlic (lehsun) cloves.
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Add 1/2 tbsp roughly chopped green chillies.
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Add 1 tsp roughly chopped ginger (adrak).
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Add 2 tbsp Of water and blend into a smooth paste. keep aside.
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To make the Gatte ka Pulao, Rajasthani Gatte Ka Pulao, Heat the 1 tbsp oil in a deep non-stick pan.
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Add 1 cardamom (elaichi).
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Add 2 clove (laung / lavang) and 1/2 tsp cumin seeds (jeera).
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Add 1/4 tsp asafoetida (hing).
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Sauté on a medium flame for 30 seconds.
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Add the prepared onion paste.
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Sauté on a medium flame for 2 minutes.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Add 1/2 tsp garam masala.
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Mix well and cook on a medium flame for 1 minute.
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Add the 3 cups soaked and cooked long grain rice (Basmati chawal).
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Add deep-fried gattas.
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Add salt to taste.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the 1/2 cup deep-fried sliced onions.
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Mix well.
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Garnished with 2 tbsp finely chopped coriander (dhania)
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Serve Gatte ka Pulao, Rajasthani Gatte Ka Pulao hot.
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Gatte ka Pulao, Rajasthani Gatte Ka Pulao.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 393 cal |
| Protein | 11.3 g |
| Carbohydrates | 58.3 g |
| Fiber | 7.8 g |
| Fat | 12.7 g |
| Cholesterol | 0.9 mg |
| Sodium | 32.3 mg |
Click here to view Calories for Gatte ka Pulao, Rajasthani Gatte Ka Pulao
The Nutrient info is complete
shreya_the foodie
March 2, 2021, 3:12 p.m.
Nice tasty Rajashthani rice. Mildly spiced with great aroma.
jignesh
Aug. 8, 2020, 2:13 p.m.
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.
Foodie #611642
July 15, 2020, 8:42 a.m.
Love this recipe. Spicey nd delicious. .??
Gandhi Dhwani
Nov. 12, 2019, 10:24 a.m.
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..
Foodie #509845
Aug. 10, 2017, 12:43 p.m.
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?
Jasmita
Sept. 3, 2016, 10:42 a.m.
I have tried this recipe n it was so delicious ,everyone liked it
Tarla Dalal
Sept. 3, 2016, 10:42 a.m.
Thanks Jasmita. We are delighted you loved the Gatte Pulao recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Deepika Gadwali
May 2, 2014, 2:04 p.m.
Vishal Ruia
June 21, 2012, 12:12 p.m.
Awesome recipe! Had to modify the quantity of gram flour as it was very less as mentioned in the recipe.
Tarla Dalal
June 21, 2012, 12:12 p.m.
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 !
Pempemp
Nov. 24, 2010, 1:55 p.m.
The fried gattas that are crisp but soft add taste and flavour to the pulao along with the fried onions and masalas, making it a very satiating one-dish meal for dinner.
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