recipe of gatte ka pulao /ram pulao

Due to varied Indian climatic conditions we are gifted with diverse cuisines!Sure,it is a greatest gift for a person like me who have a great craving to explore varies cuisines which has a wide array of incredible color and flavorful food. Rajasthani cuisine is a wonderful and aromatic cuisine particularly the vegetarian varieties made are vast!each and every dish has something intense and they are sinfully tasty!not to be missed.In this post am totally enthused to travel through one of the famous Rajathani (marwari) delight named ram pulao(recipe of gatte ka pulao)Gatte ka pulao.When relishing the pulav the in-between munch of the gatte or besan dumplings is the character that makes Gatte ka pulao /Ram pulao/Kitchidi a special one.I got inspired to make this recipe from varevah.com.The dumpling made out of besan for this should be soft!so,should be fried moderately crisp.

recipe of gatte ka pulao /ram pulao

INGREDIENTS:

For making pulao:

Basmati rice – 1 cup(to be soaked for 1/2 hour then cooked with salt)
Ghee – 1 1/2 tbsp
Raisin – 1 tbsp
Cashew nuts – 1 tbsp
Some chopped coriander leaves
Green peas – 1/2 cup(boiled)

Powder to be added during tempering:

Chilly powder – 1 tsp
Turmeric powder -1 tsp and salt as needed

These are to be powdered:
Cumin seeds – 1 tsp
Cloves – 5-6
Cinnamon – 1 piece(small)

Masala powder for the dough/ghatta

Coriander seeds – 11/2 tsp
Turmeric – 1/2 tsp
Chilly powder – 1tsp
Hing/Asafoetida – 1/4 tsp and salt(these are coarsely powdered)

For the dough:

Besan/chickpea flour – 1/2 cup
Yogurt – 1 tbsp
Oil – 1tsp for dough and more for frying

METHOD:

For rice:

SOAK BASMATI RICE FOR HALF AN HOUR

BOIL WITH SALT AND LITTLE OIL TILL FLUFFY

After making rice spread it add some ghee so that it doesn’t stick together

To make gatte and fry:

POWDER COARSELY

ADD IT TO A BOWL

ADD CURD,OIL AND BESAN TO POWDER

FORM A DOUGH BY SPRINKLING WATER

MAKE STIFF DOUGH AND ROLL

ADD IT TO BOILING WATER AND CLOSE LID

AFTER 10 MINUTES TAKE OUT AND CUT WHEN COOL

FRY IT IN HOT OIL

TAKE OUT IN A TISSUE

For pulao:

POWDER CUMIN,CINNAMON AND CLOVES

ADD GHEE AND POWDER IN A KADAI

ADD CASHEWS AND RAISINS

BOILED PEAS

ADD PEAS

ADD SALT TURMERIC AND CHILLIPOWDER

AND MIX WELL

ADD FRIED GATTE AND CHOPPED CORIANDER

ADD RICE

MIX

CLOSE FOR TWO MINUTES BY SPRINKLING SOME WATER AND RAM PULAO IS READY

1.Soak basmati rice for half an hour and cook the with salt(can add little oil while cooking) and spread the cooked rice in a plate and add some ghee so that the rice does not stick and transfer it into a bowl and keep ready.
2.Then for the gatte/dough make coarse powder of coriander with chilli,turmeric powder,asafoetida and salt added to it and take in a bowl.
3.In between boil water in a pot.
4.Add gatte powder in a bowl combine curd,besan and some oil together by sprinkling some water,the dough should be stiff.Now roll the dough to even cylindrical shapes and add this to boiling water and close the lid,let it boil for 10 minutes and take it out and cool,cut into little circles and fry the pieces in hot oil.
5.Take out and keep it ready.
6.Then make a powder of cumin,cinnamon and cloves.
7.Now keep a kadai add ghee and add cinnamon,cloves,cumin powder and then add cashews and raisin when the cashews are brown add boiled peas to it.
8.After that add turmeric,chilli powder and salt and mix.
9.Then add the fried gattas to it with some chopped coriander.
10.Add the boiled rice to it toss it nicely till well mix and at this stage sprinkle some water(little) and close the lid for 2 minutes and switch off,mix well and serve with boondi raita or any raita.

recipe of gatte ka pulao /ram pulao

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Total Time 35 minutes mins

Ingredients

  

For making pulao:

• Basmati rice - 1 cup to be soaked for 1/2 hour then cooked with salt
• Ghee - 1 1/2 tbsp
• Raisin - 1 tbsp
• Cashew nuts - 1 tbsp
• Some chopped coriander leaves
• Green peas - 1/2 cup boiled

Powder to be added during tempering:

• Chilly powder - 1 tsp
• Turmeric powder -1 tsp and salt as needed
• These are to be powdered:
• Cumin seeds - 1 tsp
• Cloves - 5-6
• Cinnamon - 1 piece

Masala powder for the dough/ghatta

• Coriander seeds - 11/2 tsp
• Turmeric - 1/2 tsp
• Chilly powder - 1tsp
• Hing/Asafoetida - 1/4 tsp and salt

For the dough:

• Besan - 1/2 cup
• Yogurt - 1 tbsp
• Oil for dough and frying

Instructions

 

• Soak basmati rice for half an hour and cook the with salt rice and spread the cooked rice in a plate and add some ghee so that the rice does not stick and transfer it into a bowl and keep ready.
• Then for the gatte/dough make coarse powder of coriander with chilli,turmeric powder,asafoetida and salt added to it and take in a bowl.
• In-between boil water in a pot.
• Add gatte powder in a bowl combine curd,besan and some oil together by sprinkling some water,the dough should be stiff.Now roll the dough to even cylindrical shapes and add this to boiling water and close the lid,let it boil for 10 minutes and take it out and cool,cut into little circles and fry the pieces in hot oil.
• Take out and keep it ready.
• Then make a powder of cumin,cinnamon and cloves.
• Now keep a kadai add ghee and add cinnamon,cloves,cumin powder and then add cashews and raisin when the cashews are brown add boiled peas to it.
• After that add turmeric chilli powder and salt and mix.
• Then add the fried gattas to it with some chopped coriander.
• Add the boiled rice to it toss it nicely till well mix and at this stage sprinkle some water(little) and close the lid for 2 minutes and switch off,mix well and serve with boondi raita or any raita.
  
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Notes

Don't fry the gatte too crisp and roll the dough evenly so that you get evenly cooked gatte's.
The water for boiling the gattes should be bubbling when you add them.
When boiling rice add little oil so that the rice doesn't stick.
If you want it to be spicy add up the chilliness as per your need.
The dough you are making should be nice and stiff which makes perfect gatte's.
I have powdered cumin,cinnamon and cloves according to my family need you can add it without grinding.
Coriander seeds should not be finely powdered,should be ground roughly.