Gatte Pulao with Egg
A traditional Rajasthani rice dish where savory chickpea flour dumplings are cooked with fragrant basmati rice and aromatic spices, elevated with the addition of boiled eggs. A hearty and flavorful one-pot meal.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Preparation (30 mins)
- b.Rinse 1.5 cups of basmati rice until the water runs clear, then soak in water for 30 minutes. Drain completely before use.
- c.Hard-boil 4 eggs for 10-12 minutes. Cool them in ice water, then peel and set aside.
- d.Thinly slice 1 large onion, finely chop 2 medium tomatoes, and slit 2 green chilies.
- 2
Step 2
- a.Make the Gatte Dough (10 mins)
- b.In a mixing bowl, combine 1 cup besan, 2 tbsp curd, 1 tbsp ghee, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.5 tsp salt.
- c.Mix well to form a crumbly texture. Add 2-3 tablespoons of water, a little at a time, to knead a firm and smooth dough. Do not over-knead.
- d.Divide the dough into 4 equal portions and roll each into a log about 1/2-inch thick.
- 3
Step 3
- a.Boil and Fry the Gatte (20 mins)
- b.Bring 5 cups of water to a rolling boil in a wide pan. Gently place the dough logs into the boiling water.
- c.Cook for 12-15 minutes. The gatte are cooked when they float to the top and develop small bubbles on their surface.
- d.Remove the gatte with a slotted spoon and let them cool for 5 minutes. Slice them into 1/2-inch thick rounds.
- e.Heat 2 tbsp of ghee in a pan over medium heat. Add the sliced gatte and shallow fry for 4-5 minutes, turning occasionally, until they are light golden and slightly crisp. Remove and set aside.
- 4
Step 4
- a.Prepare the Pulao Masala (10 mins)
- b.In a heavy-bottomed pot or kadai, heat the remaining 2 tbsp of ghee over medium heat.
- c.Add 1 tsp cumin seeds, 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 5 black peppercorns. Sauté for 30 seconds until fragrant.
- d.Add the sliced onions and cook for 6-7 minutes until they turn golden brown.
- e.Add 1 tbsp ginger-garlic paste and the slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- f.Add the chopped tomatoes and cook for 4-5 minutes until they soften.
- g.Stir in 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1.5 tsp salt. Cook for 2 minutes until the ghee separates from the masala.
- 5
Step 5
- a.Cook the Pulao (25 mins)
- b.Reduce the heat to low. Add the remaining 4 tbsp of whisked curd, stirring continuously for a minute to prevent curdling.
- c.Add the fried gatte to the masala and mix gently to coat them well.
- d.Add the drained, soaked rice. Gently stir for 1 minute, ensuring the grains don't break.
- e.Pour in 3 cups of water and add 0.5 tsp garam masala. Bring the mixture to a boil over high heat.
- f.Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and cook for 15-18 minutes, or until all water is absorbed.
- g.Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for fluffy rice.
- 6
Step 6
- a.Garnish and Serve
- b.Gently fluff the cooked pulao with a fork.
- c.Halve the boiled eggs and arrange them over the pulao.
- d.Garnish with 3 tbsp of freshly chopped coriander leaves.
- e.Serve hot with a side of raita or plain curd.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer gatte, add a pinch of baking soda to the besan dough.
- 2Use the water in which the gatte were boiled to cook the rice for extra flavor. If you do, adjust the salt accordingly.
- 3Always add curd on low heat and stir continuously to prevent it from splitting.
- 4Letting the pulao rest ('dum') for 10 minutes after cooking is essential for perfectly separate and fluffy rice grains.
- 5Frying the gatte before adding them to the pulao gives them a wonderful texture and prevents them from becoming mushy.
Adapt it for your goals.
Vegetarian Version
Omit the eggs and add 1 cup of mixed vegetables like peas, carrots, and beans along with the onions to make a vegetable gatte pulao.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder. You can also add a teaspoon of black pepper powder along with the garam masala.
With PaneerWith Paneer
Add 150g of cubed paneer, lightly fried, along with the gatte for an even richer and more protein-packed dish.
Why this is on our healthy list.
Protein Powerhouse
The combination of besan (gram flour), curd, and eggs makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Fiber
Besan is naturally high in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Aids Digestion
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to improve digestion and prevent bloating and gas.
Energy Boosting
The basmati rice provides complex carbohydrates, which are the body's primary source of energy, making this a fulfilling and energizing one-pot meal.
Frequently asked questions
One serving of Gatte Pulao with Egg (approximately 1.5 cups or 380g) contains around 550-650 calories, depending on the amount of ghee used. It's a substantial meal providing carbohydrates, protein, and fats.
