Marwari Gatta Pulao (Steamed gram flour rolls in rice) recipe
For the gatta (steamed gram flour rolls):
1 cup (100 g) 3 1/2 oz Bengal gram flour (besan)
1/4 tsp Soda bicarbonate
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Garam masala
Salt to taste
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 tsp Yoghurt (dahi)
Vegetable oil for frying
4 cups (1 litre) 32 fl oz Water for boiling the gatta
1/4 tsp Soda bicarbonate
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Garam masala
Salt to taste
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 tsp Yoghurt (dahi)
Vegetable oil for frying
4 cups (1 litre) 32 fl oz Water for boiling the gatta
For the rice:
1 1/2 cups (300 g) 11 oz Rice, Basmati, washed in a number of changes of water, soaked in water to cover for 30 minutes, drained
1 1/2 oz Ghee 3 tbsp (45 g)
4 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
4 Green cardamom (choti elaichi)
5 tsp (10 g) Turmeric (haldi) powder
Salt to taste
1 1/2 oz Ghee 3 tbsp (45 g)
4 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
4 Green cardamom (choti elaichi)
5 tsp (10 g) Turmeric (haldi) powder
Salt to taste
For the garnishing:
1 tbsp (10 g) Raisins (kishmish), fried
10 Cashew nuts (kaju), fried
10 Cashew nuts (kaju), fried
method
1. For the gatta, mix the first 6 ingredients well; add the oil and rub with fingers until well incorporated. Add a little water and knead into a stiff dough. Divide the dough into three equal portions. Make each portion into a 1/2 inch thick x 4 inch long roll.
2. Boil the gatta rolls in a large pan of water on high heat, uncovered, for 10-12 minutes. Remove, drain and cool. Cut each roll into 1/2 inch long pieces and deep-fry the gatta until light brown.
3. For the rice, heat the ghee in a pan; add the whole spices and saute until the cardamom changes colour. Add the drained rice and stir to coat the grains With the ghee. Add turmeric powder, salt, and 3 cups water. Bring to the boil. Lower heat, cover and cook until the rice is half done. Add the fried gatta and continue to cook until the rice is done.
4. Garnish with raisins and cashew nuts.
2. Boil the gatta rolls in a large pan of water on high heat, uncovered, for 10-12 minutes. Remove, drain and cool. Cut each roll into 1/2 inch long pieces and deep-fry the gatta until light brown.
3. For the rice, heat the ghee in a pan; add the whole spices and saute until the cardamom changes colour. Add the drained rice and stir to coat the grains With the ghee. Add turmeric powder, salt, and 3 cups water. Bring to the boil. Lower heat, cover and cook until the rice is half done. Add the fried gatta and continue to cook until the rice is done.
4. Garnish with raisins and cashew nuts.
serving amount
serves: 4
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