Marwari Gatta Pulao is also known as Gatta Dry recipe. These are the famous dishes of Marwari region.
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.
The perfect blend of northern and southern Indian cuisine, this delectable dish is made with freshly ground masalas and has a melt in the mouth quality that can never fail to satisfy your fine food cravings!