Tuesday, February 10, 2015

Gatte ka Pulao / Gatte ki khichdi


Gatte ka Pulao is also known as Gatte ki khitchdi or Ram Pulao.This is yet another delicacy that belongs to the Rajasthani cuisine. Besan or Chick Pea flour is abundantly used in Rajasthani cooking. Gatte ka pulao is a flavorful rice dish that tastes best when served with "khatta" (kadhi). It can also be served with chilled yogurt. This dish is gluten free.


Gatta is nothing but spiced besan  dumplings that are first cooked in boiling water and then deep fried. These gattas are then added to spicy rice flavored with aromatic spices. You can add veggies like peas , carrots etc and also include cashewnuts or peanuts. I have kept the recipe simple and stuck to the original recipe.

So lets see how you too can make it

INGREDIENTS:
Source : Tarla Dalal
For the gattas
  • Chickpea Flour / Besan : 1 cup
  • Fennel seeds / saunf : 1 tsp
  • Carom seeds / ajwain : 1/2 tsp
  • Red chilli powder : 1 tsp (or as per taste)
  • Salt as per taste
  • Yogurt : 1 tbsp
  • Oil : 2 tbsp + more for deep frying the gattas
For the Rice :
  • Basmati rice (uncooked) : 1 cup
  • Onion (thinly sliced) :3/4 cup
  • Cardamom / Elaichi : 1
  • Cloves / Lavang : 3
  • Cumin seeds / jeera : 1/2 tsp
  • Mustard seeds / rai : 1/2 tsp
  • Red chilli powder : 1 tsp (or as per taste)
  • Asafoetida / Hing : 1/4 tsp
  • Turmeric powder : 1/2 tsp
  • Garam masala : 1/2 tsp
  • Salt as per taste
  • Ghee / Clarified butter : 2 tbsp (oil can be used instead)
  • Cilantro (chopped) : 2 tbsp
  • Oil  for frying the onions.
To be ground into paste 
  • Onion (sliced) : 1/2 cup
  • Green chillies : 2
  • Ginger : 1.5 inch
  • Garlic : 4 cloves
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

PROCEDURE:

Preparing the gattas
  • Mix the chickpea flour, fennel seeds, carom seeds, chilli powder, salt, yogurt and 2 tbsp. Bind the ingredients using little water into a stiff dough.


  • Divide the dough into 8 portions. Shape each of these portions into cylindrical dumplings just like in the picture below.


  • Boil enough water in a big pot. Once it starts to boil, add the cylindrical dumplings and cook them for 12-15 minutes.


  • Drain the water and set the gattas aside to cool.
  • Once it has cooled, cut them into small pieces and deep fry them in hot oil.Drain them on an absorbent paper and set it aside.



Preparing the paste
  • Grind all the ingredients under the "to be ground into paste" section into a smooth paste. Set it aside.


Preparing the rice
  • Boil a lot of water in a deep pot. When the water comes to a boil, add the washed rice. Once the rice is added, bring the water back to boil and then reduce the heat to low-med and continue to cook the rice until  cooked (just the way we cook rice for biryanis).Drain the rice and set it aside until ready to use.

  • Heat oil for deep frying.Once the oil is hot, deep fry the onions.Set it aside.

  • In a deep bottomed pan / vessel , heat ghee. Once hot, add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida. 

  • When the seeds start to splutter, add the ground paste and saute for 5-7 minutes.

  • Add the turmeric powder, red chilli powder and garam masala and mix well.

  • Add the rice, fried onions and the fried gattas. Add salt and mix well.

  • Lastly add chopped cilantro and serve hot with kadhi (KHATTA) or chilled yogurt.

This post is my second entry to the Blog Hop event named "RAJASTHANI COOKING".

18 comments:

  1. This is indeed a very welcoming platter and I can vouch by the look of it that the aroma and flavour would have surely captivated the diners. Super awesome.

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  2. I too have did the same pulao for this bloghop..but urs look gorgeous

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    1. Yea just read your post too :) Like minds think alike:)) Thanks so much Vani:)

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  3. Very nice clicks shubha. Yummy pulav. I would love to grab a bite. :)

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  4. wonderful dear Shubha. what a delicious aromatic flavorsome pairing this would be with the kadhi! I can see how much you love the Rajasthani food dear. thanks for sharing your heartwarming recipes at the blog-hop :))

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    1. Ty so much Anu for the ever so sweet words:)

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  5. Lovely Shubha, want to grab your plate to taste it. Appreciate your efforts dear

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    1. Ty so much Jayashree:) Come over ..will treat you with some hot kadhi chawal:)

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  6. Amazing recipe...very flavourful..would go very well with the kadhi:9 I want to have some subha:)

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    1. Ty so much Padma.. Sending some over to u dear:)

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  7. Pulao looks wonderful, delicious and interesting recipe.

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  8. Never tried gatte with Rice.
    Nice blog.....started following you!

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    1. Ty so much for the kind words.. Following u too!!

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  9. TY for the step by step pic of gatte recipe. I love gatte but have never made them myself. Will definitely try now. Mouthwatering khicdi pics
    www.facebook.com/goodeatstostyle

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  10. What a wonderful preparation of a pulao. I liked the adding of gatta to it, very well made.

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