Rajasthani Gatte Ka Pulao Recipe
A vegetarian Rajasthani recipe with gram flour (besan), ajwain (carom seeds), red chilli powder. Ready in 1h 10m, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
19 steps- 1
To begin making the Rajasthani Gatte Ka Pulao Recipe, we will first make the gatte
- 2
In a large mixing bowl, combine all the ingredients for the gatta including gram flour, ajwain, red chilli powder, curd, oil and salt
gram flour (besan)(1 cup)ajwain (carom seeds)(1/2 teaspoon)red chilli powder(1/4 teaspoon)tablespoons curd (dahi / yogurt)(2)salt - to tasteturmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon)salt - to taste - 3
Add a few teaspoons of water at a time and knead to make a firm dough
- 4
Knead well for about 5 minutes to make a very soft melt in the mouth gatta
- 5
If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well
gram flour (besan)(1 cup) - 6
Roll the dough into a long cylinder and cut them into 1 inch discs
inch cinnamon stick (dalchini)(1) - 7
The next step is to cook the gattas in boiling water
- 8
In a large saucepan boil water until it comes to a brisk boil
- 9
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
- 10
Once they come floating to the top, boil for another 3 to 4 minutes
- 11
Drain the gattas and keep it aside, till we get the Tawa Pulao ready
- 12
Heat 1 tablespoon ghee in a saucepan
ghee(1 tablespoon) - 13
Add the onion, garlic and saute until the onion softens
cloves garlic(4)onion - finely chopped(1) - 14
Add the bay leaf, cloves, cinnamon and green chillies and saute until you can smell the aromas coming through for a few seconds
red chilli powder(1/4 teaspoon)cloves garlic(4)red chilli powder(1/4 teaspoon)bay leaf (tej patta) - torn(1)cloves (laung)(3)inch cinnamon stick (dalchini)(1) - 15
Add in the boiled Gatte, red chilli powder, turmeric powder and stir fry until the Gatte and the masalas come together
red chilli powder(1/4 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon) - 16
Once done, finally stir in the cooked rice and toss gently
cooked rice(1 cup) - 17
Add salt to taste and saute until the Gatte Ka Pulao is coated well with the masalas
salt - to tastesalt - to taste - 18
Check the taste and spices and adjust accordingly
salt - to tastesalt - to taste - 19
Serve the Gatte Ka Pulao along with Rajasthani Panchmel Dal, Kachumber Salad, Phulka and Boondi Raita for a special weeknight dinner
Rate this recipe
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Rajasthani Gatte Ka Pulao Recipe
A vegetarian Rajasthani recipe with gram flour (besan), ajwain (carom seeds), red chilli powder. Ready in 1h 10m, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Rajasthani Gatte Ka Pulao Recipe, we will first make the gatte
- 2
In a large mixing bowl, combine all the ingredients for the gatta including gram flour, ajwain, red chilli powder, curd, oil and salt
gram flour (besan)(1 cup)ajwain (carom seeds)(1/2 teaspoon)red chilli powder(1/4 teaspoon)tablespoons curd (dahi / yogurt)(2)salt - to tasteturmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon)salt - to taste - 3
Add a few teaspoons of water at a time and knead to make a firm dough
- 4
Knead well for about 5 minutes to make a very soft melt in the mouth gatta
- 5
If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well
gram flour (besan)(1 cup) - 6
Roll the dough into a long cylinder and cut them into 1 inch discs
inch cinnamon stick (dalchini)(1) - 7
The next step is to cook the gattas in boiling water
- 8
In a large saucepan boil water until it comes to a brisk boil
- 9
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
- 10
Once they come floating to the top, boil for another 3 to 4 minutes
- 11
Drain the gattas and keep it aside, till we get the Tawa Pulao ready
- 12
Heat 1 tablespoon ghee in a saucepan
ghee(1 tablespoon) - 13
Add the onion, garlic and saute until the onion softens
cloves garlic(4)onion - finely chopped(1) - 14
Add the bay leaf, cloves, cinnamon and green chillies and saute until you can smell the aromas coming through for a few seconds
red chilli powder(1/4 teaspoon)cloves garlic(4)red chilli powder(1/4 teaspoon)bay leaf (tej patta) - torn(1)cloves (laung)(3)inch cinnamon stick (dalchini)(1) - 15
Add in the boiled Gatte, red chilli powder, turmeric powder and stir fry until the Gatte and the masalas come together
red chilli powder(1/4 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon) - 16
Once done, finally stir in the cooked rice and toss gently
cooked rice(1 cup) - 17
Add salt to taste and saute until the Gatte Ka Pulao is coated well with the masalas
salt - to tastesalt - to taste - 18
Check the taste and spices and adjust accordingly
salt - to tastesalt - to taste - 19
Serve the Gatte Ka Pulao along with Rajasthani Panchmel Dal, Kachumber Salad, Phulka and Boondi Raita for a special weeknight dinner
Rate this recipe
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