Gatte Ke Pulao (Gatta Pulao)

Gatte ke pulao is a traditional rajasthani style spicy rice dish, made from chickpea flour dumplings (called gatte) and rice cooked like pulao with vegetables and spices. These gatte are also used for making gate ki sabji (a chickpea flour dumpling based curry), which is another favourite delicacy of ours from this cuisine (yes yes, how can we not share that recipe too – soon!). This dish particularly hails from Jodhpur style of rajasthani cooking. Bringing to you a super secret and truly adored recipe (by us and all our guests!!) especially with the dal baati feast, this one particularly comes from our mom’s kitchen to yours! Enjoy!

Ingredients:

Gatte:

  • 2 cup besan / gram flour / chickpea flour
  • 1 tsp salt (adjust as needed)
  • ½-3/4 tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp roasted and coarsely grinded cumin seeds
  • 1 tsp coriander powder
  • ½ tsp fennel seeds (saunf)
  • 1 pinch asafoetida (hing)
  • Oil, as needed (at least 3-4 tbsp)
  • 1.5 tbsp curd / yogurt
  • Water

Pulao:

  • 1 cup basmati rice
  • Small portion of vegetables – small flowers of cauliflower, peas, sliced onion, diced carrots
  • Salt per taste
  • 1 tsp turmeric powder
  • 1 tbsp ghee
  • 2-3 chopped green chillies
  • 2 bay leaves
  • 3-4 cloves
  • 2 cardamom pods
  • 1 cinnamon stick
  • ½ tsp garam masala powder (adjust, as needed)
  • 1 tbsp chopped coriander leaves
  • 2 tsp red chili powder
  • 1 pinch asafoetida (hing)
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • Oil
  • Roasted cashews

Procedure:

Gatte

  • Mix all the dry ingredients listed under gate well
  • Add 3 tbsp oil in it and mix well. You should be able to form a loose ball in your fist. If not, add more oil and mix and repeat until you can form a loose ball
  • Add curd to make softer gate
  • Knead this mix well with water – not too lose or tight (like poori dough / slightly lose than chapatti dough). Dough should be smooth and without any cracks
  • Grease your hands with oil and make rolls from this dough lengthwise. The rolls should be around 1.5-2 cm in diameter
  • For cooking them, put in boiling water on high flame for 2 min and then for 5-7 min on medium. The test of doneness is they should not stick on your fingers when you pick
  • Take out from water and upon cooling, cut with knife in small size for using in pulao

Gatte ke pulao:

  • Boil the soaked rice with ghee, turmeric powder and salt added to it
  • When done, take it out in a colander and let it cool
  • Shallow fry the veggies with 1 tsp red chilli powder and salt to taste and keep aside (we like to add veggies in our gatte pulao for extra crunch)
  • Mix gatte and shallow-fried vegetables in the drained rice (upon cooling)
  • In a pan, take 1 tbsp oil and add aromatics (bay leaf, cinnamon stick, cardamom and cloves)
  • Add asafoetida, cumin seeds and curry leaves, after 3-5 min or until you start getting the aroma
  • Add green chilli and follow it up with the addition of the rice mix. Add garama masala, salt, red chili powder and toss the pulao well but gently. Add roasted cashews in it. Cover for 2-4 min on sim for flavours to mix up
  • Add juice of half a lemon and top up with coriander leaves
  • Ready to serve hot your spicy gate ke pulao!

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