Gatta Pulao Recipe | How to make Gatte Ka Pulao | Rajasthani Gatte

What Is Gatta Pulao?

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.

How to make Gatta

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


How to make Gatta Pulao

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


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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