Gatta Pulao ( No onion No garlic version )

For someone living south of the state of Rajasthan, the term 'gatta' sounds almost alien. Quite a few of us have grown up thinking that 'gatta' is just another vegetable that could be native to the arid lands of the state. So, it was quite a surprise when I had a chance to taste the famous delicacy. 'Gatta' is nothing but 'besan'/'gram flour dumplings that are first cooked in boiling water, cooled, fried and then later added to any dish. It serves as a substitute for vegetables which are hard to come by in a desert.

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If spicy curries are not your thing and you prefer the sheer comfort of rice dishes, this is another 'gatta' recipe that you must try. While chopped onions and garlic paste do form a part of this rich pulao, I have kept this version 'niramish' so that it can be had on fasting days too. Read on -




















Preparation Time - 30-45 mins

Ingredients -

For the Gatta -

  • 1 cup besan
  • 2 tsp curd
  • 2 tsp oil
  • 1/3 tsp chili powder
  • 1/2 tsp crushed coriander seeds
  • 1/4 tsp cumin seeds
  • a pinch of asafoetida
  • salt to taste



For the pulao -


  • 3 cups cooked rice ( use Basmati or Jeera rice )
  • 1/2 cup green peas
  • 1/2 tsp coriander powder
  • 1/2 tsp chili powder (optional)
  • 1/5 tsp garam masala
  • 2 pinch turmeric
  • 2-3 green cardamom
  • 1 1/2 inch cinnamon stick
  • 3-4 cloves
  • 1 black cardamom
  • 1 tsp cumin seeds
  • 3-4 tbsp raisins
  • 3-4 tbsp broken cashews
  • 3 tsp ghee
  • 1 tsp oil
  • salt to taste
  • cilantro for garnishing

Preparation - Take all the ingredients for the 'gatta' in a mixing bowl. Mix together into a tight dough. If it feels too dry, sprinkle a few drops of water. Cover with a cloth and keep aside for 10-15 mins.

Divide into 3-4 portions. Roll each portion into a sausage like cylinder .

Boil water in a saucepan. Add the cylinders into the water and allow to cook for 12-13 mins. Remove from the water and keep aside till cool. Cut into smaller portions of about an inch long.

Cooking - Heat the oil and ghee in a wok. Add the 'gatta' and fry lightly for 2-3 mins. Remove and keep aside.

Add the whole spices and cumin seeds. Fry till fragrant and then add the raisins and cashews. Add the green peas after 30 seconds. Fry for 2-3 mins.

Add the powdered masalas, fried gatta and salt.  Fry for 1 minute. 

Finally add the cooked rice along with the chopped cilantro. Switch off the flame and mix everything together.

Serve it hot with fresh curd.

Comments

  1. Ola,
    A new day with a dish your kind! Fancy flapping gums on your goodies ♥

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    Your goodies winking on our wall is as good as marshmallowsJ

    Fancy your art of treating kitchen ♥♥♥

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    Bon Appetite
    I'd love to drop anchor in your lagoon,
    Hamida, Content Manager, Sulekha US
    HasanulhameedhaS@sulekha.net






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  2. Loved this recipe alot.. Simple and definitely very tasty :)

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  3. Very new to me the only way i know besan was pakora. Thanks for sharing

    ReplyDelete
  4. Lovely recipe and simple and definitely very tasty :)

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  5. 'Gatta' is nothing but 'besan'/'gram flour dumplings that are first cooked in boiling water, cooled, fried and then later added to any dish. It serves as a substitute for vegetables which are hard to come by in a desert. ---- feeling so blessed that we have access to all kinds of vegetables all through the year and pleased to know the fact that we are so innovative and know how to survive in harsh conditions as well

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