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
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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
