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GATTE KA PULAO

Gatte Ka Saag, a traditional Rajasthani dish is what I remember amma making. Everyone at home absolutely relished it. I was reading an article online about Rajasthani food and in that was a list of must taste Rajasthani dishes. Gatte Ka pulao was one of them and I had never heard of it before. As usual the name intrigued me and on browsing the net looking for recipes I decided to try out the one from Tarlal Dalal’s website. It was a good change from the usual Gatte ka saag and tasted delicious too.

This is what you’ll need

For the gattas

Besan (gramflour): 1/2cup

Chilli powder: 1/2tsp

Badishep (fennel seeds): 1/2tsp

Ajwain (carom seeds): 1/4tsp

Yoghurt: 1/2tbsp

Oil: 3 1/2tsp

Salt to taste

Oil to deep fry the gattas

For the pulao

Cooked rice: 2 1/2cups

Oil: 1tbsp

Cloves: 2

Cardamom: 1

Cumin seeds: 1/2tsp

Mustard seeds: 1/2tsp

Asafoetida: 1/4tsp

Fried onions: 1/2 cup

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Garam masala: 1/2tsp

Salt to taste

Coriander leaves: To garnish

To be ground to a paste

Sliced onions: 1/2cup

Garlic: 4 cloves

Green chillies: 3

Ginger: 1″ piece

Let’s get cooking

For the gattas

1. Combine all the ingredients listed under gattas, except oil for deep frying and knead to a firm dough, using 2 tbsp of water.

2. Divide into small portions and roll into 6-8″ long pieces.

3. Cut these rolls into 1/2″ pieces.

4. Boil plenty of water in a pan and cook the gattas in boiling water for 5 to 7 minutes.

5. Drain out all the water and let the gattas cool.

6. Heat oil in a pan and deep fry the gattas, until light brown in colour. Drain onto a kitchen towel and keep aside.

For the pulao

1. Heat the oil in a pan and season with cardamom, cloves, mustard seeds, cumin seeds and asafoetida.

2. Add the ground paste and cook for 2 to 3 minutes.

3. Add the cooked rice, fried onions, gattas, chilli powder, turmeric powder, garam masala and salt. Mix well and cook for another couple of minutes, stirring occasionally.

4. Garnish with coriander leaves and serve hot with boondi raita or a raita of your choice.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

 

 

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