RAJASTHANI GATTE KA PULAO

Gatte ka pulao is a traditional dish of Rajasthan made with gramflour dumplongs and spices. It can be relished just with some raita and papad.
 People in the dessert regions were very innovative and created dishes with bajra, jowar, gram flour and sundried  vegetables like ker, sangri, gawar etc etc. for their survival during summer when there were no vegetables available. Now these dishes have become a delicacy and an important part of the Rajasthani Cuisine.

This recipe is for "Shhhh Cooking Secretly"  a facebook group event in which we are paired with someone different each month who selects 2 secret ingredients for us. We make the dish using those and post it in the group. My partner of the month is Kalyani Sri . Her blog is - Sizzling Tastebuds .. do visit to check out the yummy recipes.

Ingredients for the pulao:
Cooked Basmati rice .... 2-3 cups
Onions ..................... 1/2 cup (sliced)
Garlic .................... 1 tsp (optional)
Cumin seeds ........... 1 tsp
Cinnamon stick ....... 2 small pieces
Bay leaves .............. 2
Cashewnuts ........... 8-10
Riasins ................. handful
Green chillies ..... 2-3
Turmeric powder ... 1/4 tsp
Garam masala powder .. 1/2 tsp
Salt ...................... to taste
Ghee .................. 1-2 tbsps (as you like)

Ingredients for Gattas:
Gram flour / besan ..... 1 and 1/2 cups or 2 cups
Yogurt ................... 2 tbsps
Ajwain / carom seeds .... 1/2 tsp (you may also add crushed saunf instead or both)
Turmeric powder ........ 1/4 tsp
Red chilli powder ....... 1/4 tsp
Asafoetida .... 1 pinch
Cumin powder ............ 1/4 tsp
Oil for moin ................ 1 tbsp (added while kneading)
Salt ........................... as needed
Oil ..................... to fry

Method:

Cook the rice and set aside.

Add all the ingredientsin the list 2 for making the gattas (except the oil for frying)

Knead them together. You may not require any water as the curd is enough for binding. If needed a spoonful very carefully and make a dough.

Divide the dough and roll into cylindrical shapes about 3/4 th inch thickness.

Boil the rolls in a wide pan for 5-7 minutes.

Remove them from water and let them cool.

Slice the gattas.

Heat oil in a pan and fry them. Remove and set aside.

Take a wok / kadai and heat the ghee.

Tip in the whole spices mentioned in the 2nd list followed by garlic.

Now add the sliced onions and saute for 5-6 minutes until light pink.

Add the cashewnuts, green chillies and raisins.

Now tip in the fried gattas, salt, spice powders. Mix carefully.

Finally add the cooked rice.

 Stir with a spatula to mix everything together.

Gatte ka pulao is ready.

Serve hot with raita and papads.

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