Gatta pulao is a spicy rice dish from the Marwari cuisine of Rajasthan. This traditional Rajasthani rice recipe is made with chickpeas flour dumplings called gatta and rice cooked with a lot of aromatic spices.

Gatta Pulao traditional rice dish from Rajasthani cuisine, also known as Ram khichdi or gatte ki khichdi. Rice is cooked with boiled and then fried gatta(steamed chickpeas dumplings) along with fragrant spices. A rustic but so full of comforting flavours this one-pot Rajasthani meal that tastes incredibly delicious.

It takes time but the process of making this pulav is simple and easy. You can make it and serve it as an everyday meal or add to your festive Indian menu along with other rajasthani fixings.

This one-pot vegetarian dinner recipe is a delicious upgrade from plain rice in your party menu.

What is Gatta or gatte?

When it comes to Rajasthani cuisine, Gram flour/besan or Bengal gram flour is extensively used. Because this is one crop that grows easily in Arid conditions. 

Gatta is gram flour or chickpeas dumplings that are boiled and sometimes fried for use in Rajasthani dishes.

Ingredients for Gatta Pulao

Gram flour: or besan for making gatte, Long grain Basmati rice, Cooking oil, 

Spices and Seasonings: Carom seeds, Red chilli powder, coriander powder dhania, cumin seeds, whole red chillis, Turmeric powder, Bay Leaves, Cinnamon stick, garam masala powder, Cloves, Salt  

Dairy: Curd Dahi / Yogurt, Ghee

Fresh: Onion sliced, green chillies, Coriander Leaves, mint leaves 

Detailed Method

step by step gatte ka pulao

Making Gatte / gram flour dumplings

  1. In a mixing bowl add gram flour, salt, turmeric powder, red chilli powder, coriander powder, carrom, and curd. Add little oil and make a soft, pliable dough. [Photo 1,2,3]
  2. Cut the dough into 6 equal parts, roll them into a cylindrical shape. [photo 4,5]
  3. Boil water in a deep pan and add these chickpeas flour cylinders to it.[photo 6]
stepwise gatte ka pulav
  1. Boil it for 10-12 minutes. Once done, take them out and cut them in small pieces. Keep them aside. [Photo 1,2]
  2. Heat oil in a deep-frying pan, add these gatte pieces in the pan carefully. Deep fry the gatte till they are light golden brown. [Photo3,4]

To Make Gatta Pulav

  1. Heat ghee in a pan and fry some cashews and almonds. Once done take them out and keep them aside. 
  2. In the same pan add cumin seeds, cloves, cinnamon, whole black peppercorns, cardamoms, green chilli, whole red chilli, and ginger. Fry for a minute till aromatic. [Photo 5,6]
gatte ka pulav

3. Add onions and saute them till they are translucent, then add turmeric powder, red chilli powder, and tomatoes. Cook till tomatoes are soft and pulpy. [Photo 1,2,3]

4. Add washed and soaked rice and mix well. Add double the amount of water for the rice. [Photo 4,5]

5. Stir to mix well and add salt to taste, chopped mint leaves and garam masala powder. [Photo 6]

step by step gatte

 6. Cover and cook for 8 minutes. Next, add fried gatte to it and mix gently. [Photo 1,2]

7. Cover again and cook for another 5-6 minutes till rice is fully cooked. [Photo 3,4]

8.Fluff with a fork and serve steaming hot Rajasthani gatte ka Pulav.

Serving Suggestions 

It tastes great as is because it is a meal by itself. If you want to serve some sides  add a chilled bowl of plain homemade yogurt or Beetroot Raita, cucumber raita or Boondi raita, roasted papad and a green salad

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Gatte ka Pulao recipe

Marwari gatta pulao Recipe

Gatte ka pulao is spicy rice dish from Marwari cuisine of Rajasthan. Rajasthani gatte ka pulao is traditional recipe which is made with besan gatta and rice cooked with lot of aromatic spices.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine indian cuisine
Servings 6
Calories 340 kcal

Ingredients
  

  • 1 cup  Gram flour besan
  • 1/2 teaspoon  Ajwain Carom seeds
  • 1/4 teaspoon  Red chilli powder
  • 1 teaspoon coriander powder dhania
  • 2 tablespoons  Curd Dahi / Yogurt
  • 1 tablespoons  Cooking oil
  • Salt  to taste
  • 1 cup rice
  • 1 tablespoon  Ghee
  • Onion sliced
  • 1 teaspoon cumin seeds
  • 2-3 green chillies
  • 2 whole red chillies soothe Lal mirch
  • 1 teaspoon  Turmeric powder Haldi
  • 1 teaspoon  Red chilli powder
  • Bay leaf tej patta , torn
  • Cloves Laung
  • 1 inch  Cinnamon Stick Dalchini
  • Salt  to taste
  • 1/2 teaspoon garam masala powder
  • 1 tablespoon  Coriander Dhania Leaves , chopped
  • 1 tablespoon mint leaves chopped

Instructions
 

  • In a large mixing bowl add besan, turmeric powder, red chili powder, salt, coriander powder, yogurt, oil, and knead into a stiff dough.
  • Also you can add a pinch of baking soda, if you like for more soft gatta.
  • Divide the dough into 6 equal portions.
  • Roll these into cylindrical shapes and 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.
  • Besan ke gatte  are ready.
  • Wash rice nicely till water runs clear and keep it aside
  • To make gatta pulao take a big pan and heat one tbsp ghee in a pan.
  • Fry some cashew and almonds and keep aside.
  • Now add one tbsp ghee and add cumin seeds, cloves, cinnamon , whole black pepper corns, cardamoms , green chili ginger and fry for a minute till aromatic.
  • Now add onions and saute till they turn golden brown. Add tomatoes and saute them for about 3-4 minutes.
  • Add the cooked rice, chilli powder, turmeric powder, garam masala and salt, and mix well.
  • Cook on a medium heat for 3-4 minutes. Stir occasionally.
  • Add fried gatta and cover. Cook for 5-6 minutes. Switch off the heat
  • Keep the pan covered for few more minutes. Serve immediately with plain yogurt or raita.

Video

Nutrition

Calories: 340kcalCarbohydrates: 53gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 6mgSodium: 84mgPotassium: 533mgFiber: 6gSugar: 6gVitamin A: 196IUVitamin C: 18mgCalcium: 79mgIron: 4mg
Keyword rice, rice recipes
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5 from 2 votes

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