Gatta Pulao

I had never used “Gatta” (tiny dumplings made out of chickpea flour) in any dish other than making ‘Gatte ki Subzi’! But this time, I wanted to try the other Rajasthani gravy… But still I wanted to use Gatta too :P Made this mild spiced flavorful “Gatta Pulao” :)

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Serves: 2

INGREDIENTS:

1/2 cup Chickpea Flour
2 tsp Curd
1/4 tsp Coriander Powder
1/8 tsp Red Chilly Powder
A pinch of Hing (Asafoetida)
1 tsp Oil
Salt, to taste
Water, as required

For Rice–

1 cup Basmati Rice
Routine Spices
1/2 tsp Cumin Seeds
2 tsp Ghee (Clarified Butter)
1 tsp Lemon Juice
Chopped Coriander Leaves

STEPS TO FOLLOW:

  1. Wash and soak basmati rice for an hour and cook it in salted water.
  2. Drain excess water and keep aside.
  3. Mix all the ingredients of gatta and knead a dough by adding water as required. Divide the dough in 2 portions.
  4. Apply oil on your palms and make a cylindrical roll of it and cut into small/medium pieces.
  5. Add salt to water and bring it to boil on medium heat.
  6. Stir in gatta and let it get boiled for around 8-10 mins.
  7. They will be light weighted once cooked completely! Strain them and keep aside.
  8. Heat ghee in a thick-bottomed pan and add cumin seeds.
  9. Once it crackles, add gatta and saute for a while and then add rice with spices.
  10. Mix everything well and pour lemon juice.
  11. Serve hot with panchmel dal or enjoy it just with a dollop of pickle!

SJ’s NOTE:

  • While kneading dough, add curd 1 tsp at a time. You might need only 1/2 tsp more then after.
  • You can also eliminate adding red chilly powder in gatta to make it quite mild.
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Category : Rajasthani, Rice Dishes