Gatte ka pulao is a very popular Rajasthani dish made of Besan (gram flour) and rice. Gatta pulao is an authentic dish well known in the states of Rajasthan. It is an all time favorite dish in the Marwari cuisine. This dish may be served during lunch or dinner.

Preparation Time- 20 min.

Cooking Time- 15 min.

Serves- 4 Person

Gatta Pulao



For The Gattas

½  cup Besan (gram flour)
½  tsp
chilli powder
½  tbsp
curd (dahi)
 ½  tsp Oil
Salt to taste
Oil for deep-frying

For The Pulao

2 ½ cups Cooked basmati rice
1 tbsp
1 Green
½  tsp
Jeera (cumin seeds)
¼  tsp Hing (asafetida)
½  cup deep-fried
sliced onion
1 tsp
chilli powder
¼ tsp
Haldi (Turmeric powder)
½  tsp
Garam Masala
 Salt to taste
1 spoon ginger-garlic paste
2 tbspn finally chopped coriander leave (for garnishing)

For Gatta-

 Mix besan (gram flour ) with half a cup of dahi, Oil, salt, and enough water to make a hard dough. Knead well and keep aside.

Divide  the dough into 8 equal portions and give the shape each portion thin cylindrical shape .
Cut the gattas into 10 to 12 equal pieces and keep aside.
Boil the  water in a deep non-stick pan and cook the gattas in boiling water for 5- 7 minutes. Drain the all gattas and keep aside.
Heat the oil in a deep non-stick kadhai, deep-fry the gatta pieces till they turn light brown in colour from all the sides. Drain on tissue  paper and keep aside.

Procedure of Pulao-
Heat the oil in a deep non-stick pan, add the cardamom, cloves, cumin seeds, and asafoetida and sauté on a medium flame for 30 seconds.
 Add the ginger-garlic paste and sauté on a medium    flame for 2 minutes.
Add the cooked rice, deep-fried onions, deep-fried gattas, chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Now gattas pulao is ready .
Garnish with chopped coriander leaves and serve with boondi raita and papad.


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