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Gatte Ke Chawal Recipe

Gatte Ke Chawal Recipe

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Pankaj Bhadouria
Gatte Ke Chawal is a unique Rajasthani dish. Chef Pankaj Bhadouria shares the recipe in detail.
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Serves

3

Cooking Time

10-15 Min

Meal Type

rice

Preparation Time

10-15 Min

Difficulty

MEDIUM

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Ingredients for Gatte Ke Chawal Recipe

  • For Gatta

    • 1 cup gram flour

    • salt to taste

    • 1 tsp fennel seeds

    • 1 tsp carom seeds

    • 3 tbsp curd

    • 2 tbsp oil

    • oil for frying

  • For Pulao

    • 1 tbsp oil

    • 1 tsp cumin seeds

    • 1 tsp mustard seeds

    • 3-4 green cardamoms

    • 3-4 cloves

    • 1 bay leaf

    • 1/2 cinnamon stick

    • a pinch of asafoetida

    • 2-3 dried red chillies

    • 1 tsp turmeric powder

    • 1 tsp red chilli powder

    • 1 tsp garam masala powder

    • 2 cups cooked rice

    • freshly chopped coriander

How to make Gatte Ke Chawal Recipe?

  1. 1

    In a bowl mix gram flour, salt, fennel seeds, carrom seeds, curd, oil and water to make a smooth dough.

  2. 2

    Divide the dough into equal portions & make small roundels of each portion & cook for 4 to 5 minutes in boiling water.

  3. 3

    Heat oil in a kadhai and deep fry the gattas till golden brown and crunchy.

  4. 4

    Heat oil in a kadhai, and add cumin seeds, mustard seeds, green cardamoms, cloves, bay leaf, cinnamon stick, a pinch of asafoetida, 2-3 dried red chillies and sauté.

  5. 5

    Add turmeric powder, red chilli powder, garam masala powder, and 2 cups of cooked rice and mix. Add the fried gattas & mix again.

STEP BY STEP

In a bowl mix gram flour, salt, fennel seeds, carrom seeds, curd, oil and water to make a smooth dough.

In a bowl mix gram flour, salt, fennel seeds, carrom seeds, curd, oil and water to make a smooth dough.

Divide the dough into equal portions & make small roundels of each portion & cook for 4 to 5 minutes in boiling water.

Divide the dough into equal portions & make small roundels of each portion & cook for 4 to 5 minutes in boiling water.

Heat oil in a kadhai and deep fry the gattas till golden brown and crunchy.

Heat oil in a kadhai and deep fry the gattas till golden brown and crunchy.

Heat oil in a kadhai, and add cumin seeds, mustard seeds, green cardamoms, cloves, bay leaf, cinnamon stick, a pinch of asafoetida, 2-3 dried red chillies and sauté.

Heat oil in a kadhai, and add cumin seeds, mustard seeds, green cardamoms, cloves, bay leaf, cinnamon stick, a pinch of asafoetida, 2-3 dried red chillies and sauté.

Add turmeric powder, red chilli powder, garam masala powder, and 2 cups of cooked rice and mix. Add the fried gattas & mix again.

Add turmeric powder, red chilli powder, garam masala powder, and 2 cups of cooked rice and mix. Add the fried gattas & mix again.

Gatte Ke Chawal is a spicy rice-based dish from Rajasthani cuisine. It is made on special occasions and festivals.

Chef Pankaj makes gatte with besan (gram flour). She adds some curd and a little bit of oil to make the gattes soft. She also adds carom seeds and fennel seeds to besan to make the gatte flavourful. Gatte are boiled and deep-fried and then cooked with rice.

The Gatte ke Chawal are mildly spicy and delicious. Make Gatte Ke Chawal and give your loved ones a wonderfully tasty surprise.

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