Rajasthani Gatta Pulao Gram Flour Dumpling Rice

Method

1. 1

   Make and steam the gatta: Combine gram flour, ajwain, red chilli powder, turmeric, oil and salt. Add water to form a stiff dough. Roll into cylinders 1.5 cm thick. Steam for 10 to 12 minutes until firm. Cool and cut into 2 cm pieces.

2. 2

   Shallow fry the gatta pieces: Heat 1 tbsp oil. Fry the gatta pieces for 2 to 3 minutes until lightly golden. Remove and keep aside.

3. 3

   Heat ghee: Heat 3 tbsp ghee in a heavy pot. Add cumin seeds — crackle. Add bay leaves, crushed cardamom, cloves and cinnamon.

4. 4

   Cook onion: Add finely sliced onion. Cook 10 minutes until golden.

5. 5

   Add ginger: Add ginger paste. Stir 2 minutes.

6. 6

   Add spice powders: Turn low. Add red chilli powder, turmeric and coriander powder. Stir 2 minutes.

7. 7

   Add rice and fried gatta: Add the soaked, drained basmati rice and fried gatta pieces. Stir gently to combine.

8. 8

   Add water and salt: Add 3.5 cups water and salt. Bring to a full boil.

9. 9

   Cook covered on lowest heat: Reduce to lowest heat. Cover tightly. Cook 20 minutes.

10. 10

    Rest and serve: Turn off heat. Rest 5 minutes. Fluff gently. Add garam masala. Serve with yogurt.

11. 11

    Note: Gatta Pulao is a Rajasthani festival preparation that elevates the everyday gatta sabzi into a complete one-pot rice dish. Made for Holi, Teej and family celebrations, it represents the Marwari approach to festive cooking — using gram flour preparations as the protein source in a state where meat is often not eaten at home meals. The combination of the earthy, spiced gatta pieces with fragrant basmati rice is a specifically Rajasthani combination.