Gatte Ka Pulao


  • 1 cup  besan

  • 1/2 teaspoon  Ajwain

  • 1/4 teaspoon  Red chilli powder

  • 1 teaspoon coriander powder

  • 2 tablespoons  Curd

  • 1 tablespoons  Cooking oil

  • Salt  to taste

  • 1 cup rice

  • 1 tablespoon  Ghee

  • 1  Onion sliced

  • 1 teaspoon cumin seeds

  • 2-3 green chillies

  • 2 whole red chillies

  • 1 teaspoon  Turmeric powder

  • 1 teaspoon  Red chilli powder

  • 1  Bay leaf

  • 3  Cloves

  • 1 inch  Cinnamon Stick

  • Salt  to taste

  • 1/2 teaspoon garam masala powder

  • 1 tablespoon  Coriander Dhania LeLeaves , chopped

  • 1 tablespoon mint leaves chopped


  • In a large mixing bowl add besan, turmeric powder, red chili powder, salt, coriander powder, yogurt, oil, and knead into a stiff dough.

  • Also you can add a pinch of baking soda, if you like for more soft gatta.

  • Divide the dough into 6 equal portions.

  • Roll these into cylindrical shapes and shape.

  • Boil water in a deep pan. Add these cylindrical shapes into the boiling water and boil for 10 to 15 minutes.

  • Drain the cylindrical gram flour rolls from the water.

  • Cut each cylinder into smaller pieces, and keep aside.

  • Besan ke gatte  are ready.

  • Wash rice nicely till water runs clear and keep it aside

  • To make gatta pulao take a big pan and heat one tbsp ghee in a pan.

  • Fry some cashew and almonds and keep aside.

  • Now add one tbsp ghee and add cumin seeds, cloves, cinnamon , whole black pepper corns, cardamoms , green chili ginger and fry for a minute till aromatic.

  • Now add onions and saute till they turn golden brown. Add tomatoes and saute them for about 3-4 minutes.

  • Add the cooked rice, chilli powder, turmeric powder, garam masala and salt, and mix well.

  • Cook on a medium heat for 3-4 minutes. Stir occasionally.

  • Add fried gatta and cover. Cook for 5-6 minutes. Switch off the heat

  • Keep the pan covered for few more minutes. Serve immediately with plain yogurt or raita.

1 view0 comments

Recent Posts

See All