Gatte Pulav is a delightful Rajasthani dish featuring soft dumplings (gatte) made from chickpea flour. It’s a hearty and satisfying meal. Gatte ka pulao is a staple dish in Rajasthani households. You must’ve tried several pulao recipes, but this one is quite unique and will surely take your taste buds by surprise. Pair it with kadhi to enjoy it traditionally or even serve as is for a special meal.
Rajasthani Gatte Ka Pulao
4
servings1
hourIngredients
For the Gatte:
1 ½ cups besan (gram flour)
½ tsp red chili powder
¼ tsp turmeric powder
½ tsp garam masala
½ tsp salt
¼ tsp fennel seeds (saunf), coarsely crushed
¼ tsp cumin seeds, coarsely crushed
¼ tsp coriander seeds, coarsely crushed
1 Tbsp. Fenugreek leaves
3 tbsp oil
1 tbsp yogurt
For the Pulao:
2 tbsp ghee
1 bay leaf
1 inch cinnamon sticks
1 black cardamom
4 cloves
½ tsp cumin seeds
1 tsp green chili – ginger paste
1 ½ cups rice, soaked and drained
3 cups water
1 tsp red chili powder
½ tsp turmeric powder
1 tsp salt
¼ tsp garam masala
2 tsp lemon juice
2 tbsp cilantro, finely chopped
Directions
- Prepare the Gatte:
- Combine all ingredients for the gatte in a bowl. Knead into a firm dough using water gradually.
- Divide the dough into 6 equal portions.
- Roll these into cylindrical shape.
- Boil water in a deep pan. Add these cylindrical shapes into the boiling water and boil for 10 to 15 minutes.
- Drain the cylindrical gram flour rolls from the water.
- Cut each cylinder into smaller pieces, and keep aside.
- Prepare the Pulao:
- Heat ghee in a pressure cooker. Add whole spices (bay leaf, cinnamon, cardamom, cloves and cumin seed)
- Add ginger-chili paste, red chili powder, and turmeric powder.
- Add soaked rice, water, salt, and cooked gatte.
- Cook in pressure cooker for 1 whistles, or on stovetop until rice is cooked and water absorbed.
- Finish: Add garam masala, and lemon juice. Garnish with cilantro.