Marwari Gatta Pulao (Steamed gram flour rolls in rice)

Marwari Gatta Pulao (Steamed gram flour rolls in rice)

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Servings: 4
Calories: 593


  • 3 1/2 oz Bengal gram flour besan
  • 1/4 tsp Soda bicarbonate
  • 2 tsp Coriander dhaniya powder
  • 2 tsp Red chilli powder
  • 1 tsp Garam masala
  • Salt to taste
  • 2 tbsp Vegetable oil
  • 2 tsp Yoghurt dahi
  • Vegetable oil for frying
  • 32 floz Water for boiling the gatta

for the rice:

  • 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
  • 4 Cloves laung
  • 1 Cinnamon dalchini, 1 inch stick
  • 4 Green cardamom choti elaichi
  • 5 tsp Turmeric haldi powder
  • Salt to taste

for the garnishing:

  • 1 tbsp Raisins kishmish, fried
  • 10 Cashew nuts kaju, fried


  • 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.
  • 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.
  • 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.
  • Garnish with raisins and cashew nuts.
Calories: 593 kcal
Carbohydrates: 86 g
Protein: 13 g
Fat: 22g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 28 mg
Sodium: 124 mg
Potassium: 481 mg
Fiber: 7 g
Sugar: 3 g
Vitamin A: 318 IU
Vitamin C: 1 mg
Calcium: 78 mg
Iron: 4 mg
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