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A creative twist on a Rajasthani classic! This one-pot meal features soft, savory dumplings made from egg and chickpea flour, cooked with fragrant basmati rice and aromatic spices. It's a wholesome, protein-packed dish perfect for a special lunch or dinner.
For 4 servings
Prepare the Egg Gatte
Sauté Aromatics and Onions
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A creative twist on a Rajasthani classic! This one-pot meal features soft, savory dumplings made from egg and chickpea flour, cooked with fragrant basmati rice and aromatic spices. It's a wholesome, protein-packed dish perfect for a special lunch or dinner.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 555.08 calories per serving with 15.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala
Cook the Pulao
Rest and Garnish
Add 1 cup of mixed vegetables like peas, diced carrots, and beans along with the onions to make the pulao more nutritious.
To make the classic version, omit the eggs and use 3-4 tbsp of curd and a pinch of baking soda to form the besan dough. This version is vegetarian.
Increase the amount of green chilies to 3-4 or add 1/4 tsp of black pepper powder along with the garam masala for extra heat.
Add 150g of cubed paneer to the pulao. Lightly fry the paneer cubes until golden and add them along with the gatte.
The combination of eggs and besan (chickpea flour) provides a complete protein profile, essential for muscle repair, immune function, and maintaining satiety.
Basmati rice is a source of complex carbohydrates, which break down slowly to provide a steady supply of energy, preventing sudden spikes in blood sugar levels.
Besan is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in managing cholesterol levels.
The pulao is flavored with spices like turmeric, cumin, and cloves, which are known for their antioxidant and anti-inflammatory properties that help combat oxidative stress in the body.
One serving of Egg Gatte Pulao contains approximately 510-540 calories, making it a substantial and filling main course. The exact count can vary based on the amount of ghee and the size of the eggs used.
Yes, it is a well-balanced and nutritious dish. It provides high-quality protein from eggs and besan, complex carbohydrates from rice for sustained energy, and beneficial compounds from various spices. However, it is calorie-dense, so portion control is recommended for a balanced diet.
Absolutely. You can make traditional Rajasthani besan gatte by omitting the eggs. Use a bit more curd (about 3-4 tbsp) and a pinch of baking soda to form a soft, pliable dough. The rest of the recipe remains the same.
Hard gatte are usually the result of a very tight, dry dough or over-kneading. The dough should be firm but still pliable. Adding a pinch of baking soda or ensuring you use enough curd can help keep them soft and porous.
This recipe is naturally gluten-free as both besan (chickpea flour) and rice do not contain gluten. However, some brands of hing (asafoetida) are compounded with wheat flour. To ensure the dish is 100% gluten-free, use a certified gluten-free hing.
Yes, you can boil, cool, and slice the gatte a day in advance. Store them in an airtight container in the refrigerator. This can save you significant time when you are ready to make the pulao.