Gatte Ka Pulao Recipe
Ingredients
For The Gatte
- 1/2 CupBesan (Bengal Gram Flour)
- 1/2 TspChili Powder
- 1/2 TspFennel Seeds (Saunf)
- 1/4 TspCarom Seeds (Ajwain)
- 1/2 TbspCurd (Dahi)
- 3-1/2 TspOil
- SaltTo Taste
- OilFor Deep-Frying
For The Pulao
- 2 1/2 CupsCooked Long Grained Rice (Chawal)
- 1 TbspOil
- 1Cardamom (Elaichi)
- 2Cloves (Laung / Lavang)
- 1/2 TspMustard Seeds ( Rai / Sarson)
- 1/4 TspAsafoetida (Hing)
- 1/2 CupDeep-Fried Sliced Onions
- 1 TspChili Powder
- 1/4 TspTurmeric Powder (Haldi)
- 1/2 TspGaram Masala
- SaltTo Taste
To Be Blended Into A Smooth Paste, (using 1 Tbsp Of Water)
- 4Garlic (Lehsun) Cloves
- 2Roughly Chopped Green Chilies
- 50 Mm (2")Piece Ginger (Adrak)
- 1/2 CupSliced Onions
For The Garnish
- 2 TbspFinely Chopped Coriander (Dhania)
Directions
For the gatte
- In a bowl add besan, chili powder, fennel seeds, carom seeds, curd, oil, and salt and knead into a stiff dough using 2 tbsp of water.
- Divide the dough into equal portions and shape each portion into a 200 mm. (8") long thin cylindrical roll.
- Cut the gatte into equal pieces and keep it aside.
- Boil plenty of water in a deep non-stick pan and cook the gatte in boiling water for 5 to 7 minutes and drain and keep it aside.
- Heat oil in a deep non-stick kadhai, deep-fry the gatte pieces till they turn light brown in color from all the sides and drain on an absorbent paper and keep it aside.
How to proceed
- Blend ginger, green chili, garlic, and onions into a smooth paste and keep it aside.
- Heat oil in a deep non-stick pan, add cardamom, cloves, cumin seeds, mustard seeds and asafoetida and saute on a medium flame for 30 seconds.
- Add prepared paste and saute on a medium flame for 2 minutes.
- Add the cooked rice, deep-fried onions, deep-fried gatte, chili powder, turmeric powder, garam masala, and salt, mix it well and cook on a medium flame for 2 minutes and stir occasionally.
- Garnish with coriander and serve it hot.
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