Gatta Pulao

Name: Gatta Pulao
Total time: 1800 s
Yield: 3 servings
Ingredients: 1 cup chickpea flour (besan) (about 120 grams); 2-3 tablespoons plain yogurt (about 30-45 grams); Salt, to taste; 1/4 teaspoon red chili powder; 1/2 teaspoon coriander powder; Slightly less than 1/4 teaspoon garam masala; 1/4 teaspoon carom seeds (ajwain); 2 tablespoons oil (about 30 ml); 1 cup rice (soaked for 30 minutes and cooked) (about 200 grams); 1/2 cup boiled green peas (about 75 grams); 1 onion; 1/4 cup plain yogurt (about 60 grams); 1/4 teaspoon turmeric powder; 2 teaspoons red chili powder; 1 teaspoon dried mango powder (amchur); 1/4 teaspoon garam masala powder; 2-3 bay leaves; 1/2 teaspoon mustard seeds and cumin seeds; 8-10 curry leaves; 1 teaspoon ginger-green chili paste; 2 teaspoons finely chopped cilantro; as needed Oil,; 1 pinch asafoetida (hing)

Poonam Joshi @PoonamJoshi19

India

Gatta Pulao is a traditional Rajasthani dish made by combining spiced chickpea flour dumplings (gatta) with flavorful rice. It is especially prepared on special occasions and festivals.

Poonam Joshi @PoonamJoshi19

India

Gatta Pulao is a traditional Rajasthani dish made by combining spiced chickpea flour dumplings (gatta) with flavorful rice. It is especially prepared on special occasions and festivals.

Saved

Ingredients

30 mins

3 servings

For the gatta:
1 cupchickpea flour (besan) (about 120 grams)
2-3 tablespoonsplain yogurt (about 30-45 grams)
Salt, to taste
1/4 teaspoonred chili powder
1/2 teaspooncoriander powder
Slightly less than 1/4 teaspoon garam masala
1/4 teaspooncarom seeds (ajwain)
2 tablespoonsoil (about 30 ml)
For the pulao:
1 cuprice (soaked for 30 minutes and cooked) (about 200 grams)
1/2 cupboiled green peas (about 75 grams)
1onion
1/4 cupplain yogurt (about 60 grams)
1/4 teaspoonturmeric powder
2 teaspoonsred chili powder
1 teaspoondried mango powder (amchur)
1/4 teaspoongaram masala powder
2-3bay leaves
1/2 teaspoonmustard seeds and cumin seeds
8-10curry leaves
1 teaspoonginger-green chili paste
2 teaspoonsfinely chopped cilantro
as neededOil,
1 pinchasafoetida (hing)

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Steps

30 mins

1

To make the gatta:
Mix chickpea flour, yogurt, salt, red chili powder, coriander powder, garam masala, carom seeds, and oil to form a stiff dough.
Divide the dough into 4 parts and roll each into a long log about 1/2 inch thick.
2

Boil enough water in a pot and cook the logs in the boiling water for 10-12 minutes.
Once cooked, let them cool and cut into pieces about 1/4 to 1/2 inch thick.
3

Heat oil and sauté bay leaves, ginger-green chili paste, onion, turmeric powder, and curry leaves.
Add the gatta pieces and lightly sauté. Add the remaining spice powders, cooked rice, and cilantro, and cook for 5 minutes.
4

Garnish with fried cashews and serve hot.