Gatta pulao recipe is a delicious rice preparation made with aromatic rice cooked with scrumptious gram flour dumplings – gatta. Gatta pulao is a Rajasthani cuisine preparation. Gatta and rice make a great combination. And in this case, the two have been well combined. I have used ginger garlic chili paste and onions for flavoring in this gatta pulao recipe. You may add cashews, raisins, peanuts etc to get some richness. Further, you can add whole spices such as black peppers, cloves, star anise etc.
1. Prepare the dough for gatta : Take 3/4 cup gram flour in a bowl. Add dry spices i.e. a pinch of baking soda, 1/4 red chili powder, 1/4 tsp fennel seeds, 1/4 tsp coriander seeds and salt to taste. Add 1 tbsp oil and mix. Add 1-1.5 tbsp curd to make a soft dough. Prepare the dough. Soft dough ensures soft gatta.
2. Let the dough rest : Cover and leave the dough for 15-20 minutes. Thereafter knead it once
3. Boil gatta : Make logs of the dough. Boil 1 cup water. Add the logs. Boil them till they float on the surface. This will take 6-8 minutes. Do not over-boil gatta
4. Fry gatta : Take out the logs. Let them cool. Cut into 1/2” thickness. In a pan add 2-3 tbsp oil. Once it is hot add the boiled gatta and cook till they turn golden brown. Keep them aside for now
1. Cook onions : Heat 1 tbsp oil. Add 1/2 tsp cumin seeds. Once they crackle, add 1 sliced onion. Cook it for 3-4 minutes on a medium flame
2. Add paste : Once the onions have turned light brown, add the garlic chili, ginger paste. Cook it for 30 seconds on a low flame or till the raw smell goes
3. Add rice and seasoning : Add 1 cup cooked rice. Add 1/2 tsp red chili powder and 1/4 tsp turmeric powder. Add salt to taste if cooked rice is unsalted. Cover and let it cook for 10 minutes on low flame. Always cook the rice in advance. Do not overcook them. Cool them before use otherwise, they might break while cooking or might get mushy
4. Bon appetit : Enjoy gatta pulao with kachumber raita and papad
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
1. Prepare the dough for gatta
To make the dough for gatta take 3/4 cup gram flour in a bowl. Add dry spices i.e. a pinch of baking soda, 1/4 red chilli powder, 1/4 tsp fennel seeds, 1/4 tsp coriander seeds and salt to taste. Add 1 tbsp oil and mix. Add 1-1.5 tbsp curd to make soft dough. Prepare the dough.
2. Let the dough rest
Cover and leave the dough for 15-20 minutes. Thereafter knead it once.
3. Boil gatta
Make logs of the dough. Boil 1 cup water. Add the logs. Boil them till they float on the surface.
4. Fry gatta
Take out the logs. Let them cool. Cut into 1/2” thickness. In a pan add 2-3 tbsp oil. Once it is hot add the boiled gatta and cook till they turn golden brown. Keep them aside for now.
For gatta pulao:
Other Ingredients:
1. Cook onions
Heat 1 tbsp of oil. Add 1/2 tsp cumin seeds. Once they crackle, add 1 sliced onion. Cook it for 3-4 minutes on a medium flame.
2. Add paste
Once the onions have turned light brown, add the garlic chilli, ginger paste. Cook it for 30 seconds on a mow flame or till the raw smell goes.
3. Add rice and seasoning
Add 1 cup cooked rice. Add 1/2 tsp red chilli powder and 1/4 tsp turmeric powder. Add salt to taste if rice is unsalted.
4. Simmer
Cover and let it cook for 10 minutes on low flames.
5. Bon appétit
Enjoy gatta pulao with kachumber raita and papad.
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