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A unique Rajasthani rice dish where savory chickpea flour dumplings (gatte) are cooked with fragrant basmati rice and spices. The addition of hard-boiled eggs makes this a wholesome and satisfying one-pot meal.
For 4 servings
Prepare the Gatte (Chickpea Dumplings)
Sauté Aromatics for Pulao Base
A unique Rajasthani rice dish where savory chickpea flour dumplings (gatte) are cooked with fragrant basmati rice and spices. The addition of hard-boiled eggs makes this a wholesome and satisfying one-pot meal.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 597.65 calories per serving with 19.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Masala
Combine and Cook the Pulao
Rest and Serve
Replace ghee with a neutral oil and use a plant-based yogurt. Omit the eggs.
Add 1 cup of mixed vegetables like peas, carrots, and beans along with the tomatoes for a more nutritious meal.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper along with the garam masala.
The dish is traditionally made without eggs. Simply omit them to enjoy the classic Gatte ka Pulao.
The combination of besan (chickpea flour) and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Basmati rice is a good source of complex carbohydrates, which provide a steady supply of energy, keeping you full and active for longer.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known in Indian cuisine for their digestive properties, helping to prevent bloating and indigestion.
Besan is naturally rich in dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
One serving of Gatte ka Pulao with Egg contains approximately 550-650 calories, depending on the amount of ghee used and serving size. It's a calorie-dense, wholesome meal.
Yes, it can be part of a healthy diet. It's a balanced meal with carbohydrates from rice, protein from besan and eggs, and fats from ghee. The spices also offer various health benefits. To make it healthier, you can reduce the amount of ghee.
This usually happens if the dough is too soft or has too much moisture. The gatte dough should be firm and tight. Also, ensure the water is at a rolling boil before you add the gatte logs.
Yes. To make it vegan, replace the ghee with a neutral vegetable oil, use a plant-based yogurt instead of dairy curd, and omit the eggs. The core flavor of the gatte and pulao will remain.
Absolutely! The traditional Rajasthani Gatte ka Pulao does not contain eggs. They are a modern, protein-rich addition. You can simply omit them for the classic version.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the pulao and microwave for 2-3 minutes or heat in a covered pan on the stovetop over low heat until warmed through.
This recipe goes great with these complete meals
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