Recipe: Gatte ka Pulao

This traditional Rajasthani dish is rich and delicious to taste!


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

oil for deep-frying

chopped coriander (dhania)


For the gattas

Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
Boil plenty of water and put the gatta strands in it. Cook for 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 sauté 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.
Serve hot, garnished with coriander.