Gatte ka Pulao

Introduction
This dish combines fragrant basmati rice with spicy gram flour dumplings (gatte). It is less popular than gatte ki sabzi, but equally authentic.

Historical Relevance
In Marwar, Gatte ka Pulao was made when fresh vegetables were scarce. It reflects Rajasthan’s ingenious vegetarian adaptations.

1. Making Gatte
   Ingredients:

• 1 cup besan (gram flour)

• ½ tsp ajwain

• 1 tsp chili powder

• 1 tbsp oil

• Salt to taste

Instructions:

• Knead besan with spices and little water into dough.

• Roll into logs and boil until firm.

• Cut into bite-sized pieces.
  

2. Prparing Pulao
   Ingredients:

• 1 cup basmati rice (soaked 30 mins)

• 1 onion, sliced
  
• Whole spices (cinnamon, clove, bay leaf)
  
• 2 tbsp oil/ghee
  

Instructions:

• Fry onions and spices in ghee.
  
• Add rice, salt, and 2 cups water.
  
• When half cooked, add gatte and simmer till rice is fluffy.
  

Pro Tips

• Fry gatte lightly before adding for extra flavor.
  

Serving Suggestions
Pairs well with boondi raita or kadhi.

Fun Fact
This pulao was often made in desert caravans where rice and besan were easy to carry.