Marwari Gatta Pulao (Steamed gram flour rolls in rice)
Ingredients
- 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
Instructions
- 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