How to make Gatte Ka Pulao -

Flavourful rice dotted with fried dumplings and peas.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Gram Flour, Basmati rice (बासमती चावल)

Cuisine : Rajasthani

Course : Rice

For more recipes related to Gatte Ka Pulao checkout Gatte ka Pulao. You can also find more Rice recipes like Kaju Moti Pulao Corn rice Waghareleli (Masala) Khichdi Wadi Vegetable Pulao

Gatte Ka Pulao

Gatte Ka Pulao Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Gatte Ka Pulao Recipe

  • Gram Flour 1 1/2 cup

  • Basmati rice boiled 1 1/2 cups

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Soda bicarbonate a pinch

  • Ginger paste 3 1/2 teaspoons

  • Yogurt 2 tablespoons

  • Fresh mint leaves chopped 7-8

  • Oil deep fried for deep-frying

  • Ghee 4 tablespoons

  • Sesame seeds (til) 1 teaspoon

  • Bay leaves 2

  • Cloves 5-6

  • Green cardamoms 3

  • Black cardamoms 2

  • Cinnamon 2 inch pieces 2

  • Shelled green peas boiled 1/2 cup

  • Roasted cumin powder 1 teaspoon

  • Garam masala powder 2 teaspoons

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Mix gram flour, turmeric powder, red chilli powder, salt, soda bicarbonate, cumin seeds, half teaspoon ginger, yogurt and mint leaves. Add a little water to make a stiff dough.

Step 2

Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.

Step 3

Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit.

Step 4

Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black cardamoms, cinnamon,remaining ginger paste and sauté for a minute. Add drained rice and continue to sauté.

Step 5

Heat sufficient oil in a kadai and deep fry the boiled gattas.

Step 6

Drain and add to the rice. Add salt, garam masala powder, roasted cumin powder and mix. Add three cups of water and bring to a boil. Add green peas and mix.

Step 7

Reduce heat, cover and cook till done.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.