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A fragrant Rajasthani rice pilaf featuring savory, steamed chickpea flour dumplings. This one-pot meal is spiced with whole aromatics and yogurt, creating a hearty and flavorful dish that's a true taste of Rajasthan.
For 4 servings
Prepare Rice and Gatta Dough
Cook the Gatta
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A fragrant Rajasthani rice pilaf featuring savory, steamed chickpea flour dumplings. This one-pot meal is spiced with whole aromatics and yogurt, creating a hearty and flavorful dish that's a true taste of Rajasthan.
This rajasthani recipe takes 65 minutes to prepare and yields 4 servings. At 520.44 calories per serving with 12.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Pulao Masala
Combine and Cook the Pulao
Rest, Garnish, and Serve
Incorporate 1 cup of mixed vegetables like green peas, carrots, and beans along with the onions for a more nutritious meal.
Garnish with fried cashews and raisins for a festive touch and a delightful sweet and savory contrast.
Replace the curd in the gatta dough with water, use a plant-based yogurt for the masala, and substitute ghee with a neutral vegetable oil.
The primary ingredient for the gattas is besan (chickpea flour), which is an excellent source of plant-based protein, essential for muscle repair and growth.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Rajasthani cooking to aid digestion and prevent bloating, making this dish flavorful and easy on the stomach.
The combination of complex carbohydrates from basmati rice and protein and fiber from besan provides a steady release of energy, keeping you full and energized for longer.
Besan is a good source of dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
To ensure soft gattas, make sure your dough is firm but pliable, not overly dry. Adding a pinch of baking soda or ensuring the curd is slightly sour can also help. Do not over-boil them; remove them from the water as soon as they float and develop bubbles.
Yogurt curdles due to high heat. To prevent this, always lower the heat to a minimum before adding the yogurt. Also, make sure to whisk the yogurt well until it's smooth and stir it continuously for a minute or two after adding it to the pot.
Yes, Gatta Pulao can be a balanced and healthy meal. The gattas are made from protein-rich besan (chickpea flour), which is also high in fiber. The use of various spices offers digestive benefits. To make it healthier, you can use brown rice and control the amount of ghee.
One serving of Gatta Pulao contains approximately 400-450 calories, depending on the amount of ghee and oil used. It provides a good balance of carbohydrates, protein, and fats.
Absolutely! You can prepare the gattas (boil, cool, and slice them) a day in advance and store them in an airtight container in the refrigerator. This makes the final cooking process much quicker.
Yes, this recipe works great in a pressure cooker. Follow all steps until adding the rice and water. After bringing it to a boil, close the lid and cook on medium heat for 2 whistles. Let the pressure release naturally before opening.