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” :)


Serves: 2


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


  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!


  • 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.