• Overview
  • Ingredients
  • Directions
  • Reviews

Marwari Gatta Pulao

Marwari Gatta Pulao is also known as Gatta Dry recipe. These are the famous dishes of Marwari region. 

Ingredient

  • 1 cup/100gm Bengalgram flour
  • 1/4 tsp Bicarbonate of soda
  • 2 tsp / 3 gm Coriander (dhaniya) powder
  • 2 tsp / 4gm Red chilli Powder
  • 1 tsp / 2 gm Garam masala (standard, secp.16)
  • salt to taste
  • 2 tbsp / 30 ml Refined oil
  • 2 tsp Yoghurt (dahi)
  • Refined oil for frying
  • 4 cups / 800 ml Water for boiling the gattas
For the rices:
  • 1/2 cups / 300 g Basmati rice, washed in a number of changes of water, soaked in water to cover for 30 minutes, drained
  • 3 tbsp / 45 gn Ghee
  • 4 Cloves (laung)
  • 1 Cinnamon (dalchini) stick, 1” piece
  • 4 Green cardamoms (choti elaichi)
  • 5 tsp / 10 gm Turmeric (haldi) powder
  • Salt to taste
For the garnishing :
  • 1 tbsp / 10 gm Raisins (kishmish), fried
  • 10 Cashew nuts (kaju), fried

Direction

  • For the Gatta, mix the first 6 ingredients well, ass 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 portion. Make each portion into 1/2” thick x 4” -long roll.
  • Boil the gatta rolls in a large pan and on high heat, uncovered, for 10-12 minutes. Remove, drain and cool. Cut each roll into 1/2”-long piece and deep-fry the gattas until light brown.
  • For the rice, heat the ghee in a pan: add the whole spices and saute until the cardamoms change colour. Add the drained rice and stir to coat the grains with the ghee. Add turmeric powder, salt and 3 cup water. Bring to the boil. Lower heat, cover and cook until the rice is half done. Add the fried gattas and continue to cook until the rice is done.
  • Garnish with raisins and cashew nuts.
  • 1 cup/100gm Bengalgram flour
  • 1/4 tsp Bicarbonate of soda
  • 2 tsp / 3 gm Coriander (dhaniya) powder
  • 2 tsp / 4gm Red chilli Powder
  • 1 tsp / 2 gm Garam masala (standard, secp.16)
  • salt to taste
  • 2 tbsp / 30 ml Refined oil
  • 2 tsp Yoghurt (dahi)
  • Refined oil for frying
  • 4 cups / 800 ml Water for boiling the gattas
For the rices:
  • 1/2 cups / 300 g Basmati rice, washed in a number of changes of water, soaked in water to cover for 30 minutes, drained
  • 3 tbsp / 45 gn Ghee
  • 4 Cloves (laung)
  • 1 Cinnamon (dalchini) stick, 1” piece
  • 4 Green cardamoms (choti elaichi)
  • 5 tsp / 10 gm Turmeric (haldi) powder
  • Salt to taste
For the garnishing :
  • 1 tbsp / 10 gm Raisins (kishmish), fried
  • 10 Cashew nuts (kaju), fried
  • For the Gatta, mix the first 6 ingredients well, ass 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 portion. Make each portion into 1/2” thick x 4” -long roll.
  • Boil the gatta rolls in a large pan and on high heat, uncovered, for 10-12 minutes. Remove, drain and cool. Cut each roll into 1/2”-long piece and deep-fry the gattas until light brown.
  • For the rice, heat the ghee in a pan: add the whole spices and saute until the cardamoms change colour. Add the drained rice and stir to coat the grains with the ghee. Add turmeric powder, salt and 3 cup water. Bring to the boil. Lower heat, cover and cook until the rice is half done. Add the fried gattas and continue to cook until the rice is done.
  • Garnish with raisins and cashew nuts.

Arjun Singh

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