Gatte Ka Pulao

It is interesting to know about the evolution of dishes and cuisines in different parts of the world. Recipes could be a result of experimentation, of climatic needs or sheer accident sometimes. The ‘Gatta’ of Rajasthan, used in dishes like Gatte ki Subzi or Gatte ka Pulav  is one example of this. As vegetables were not available throughout the year in the arid dessert regions of Rajasthan, cooked gattas were invented to be added in subzi or to spice up Pulav. I tried the Gatte ka Pulav and it was definitely a treat for a great Sunday lunch. Ingredients:

•    1 cups Rice
•    1 big onion
•    6 tbsp Ghee
•    1 tsp Cumin Seeds
•    1 Green Cardamoms
•    2 Cinnamon stick
•    2 Bay Leaves
•    2 – 3 Cloves
•    ½ tsp Asafetida
•    1 tsp Red Chili Powder
•    2 tsp Garam Masala Powder
•    2 tsp Coriander Powder
•    ½ tsp Turmeric Powder
•    2 tsp Ginger-garlic Paste
•    Salt to taste

For Gattas
•    salt to taste
•    ½ tsp red chili powder
•    ½ tsp cumin seeds
•    1 cup besan
•    ½ tsp fennel seeds
•    2 tbsp yogurt
•    ghee/oil to deep fry
•     ½ tsp turmeric powder

Method:
•    Mix all the ingredients for the gattas in a little water to make firm dough.
•    Divide the dough into 4 equal parts and roll into cylindrical shape.
•    Boil some water in a pan and drop the dough pieces into it and let it cook for 12- 15 minutes.
•    Drain the gattas, let it cool and cut it into small 1 inch pieces
•    Deep fry the gattas in oil and keep it aside
•    Cook the rice with some salt and keep it aside
•    In a pan, heat some ghee, add cumin seeds, cloves, cardamom, cinnamon, bay leaves, garam masala, asafetida, chili powder, coriander powder and ginger-garlic paste, and stir for 2-3 minutes.
•    Add the onions and stir till they are pink
•    Add the cooked rice and fried gattas in the masala and mix thoroughly
•    Serve hot with raita

Preparation time: 45 minutes
Serves: 2

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