Rajasthani Gatta Pulao With Tangy Tomato Curry Recipe

About this recipe

A flavorful combination of spiced gram flour dumplings and fragrant rice, served with a tangy tomato curry for a hearty dinner.

Ingredients

• 1 kg Rice
• - Baby Tomatoes
• 200 ml Coconut Milk
• - Tomato Ketchup
• 500G Besan (Gram Flour)
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• - Coriander Powder
• 10G Red Chili Powder

Instructions

1. 1. In a bowl, mix gram flour, turmeric powder, salt, and 50 ml of water to form a firm dough.
2. 2. Divide the dough into small portions and roll them into cylindrical shapes (gattas).
3. 3. Boil water in a pan and cook the gattas for 8-10 minutes until firm, then slice them into small pieces.
4. 4. Rinse rice and cook it in 300 ml water with a pinch of salt until fully cooked; fluff lightly with a fork.
5. 5. Heat oil in a pan, add cumin seeds, and sauté for 30 seconds until aromatic.
6. 6. Add chopped tomatoes, turmeric powder, chili powder, and coriander powder; cook for 5-7 minutes until soft.
7. 7. Stir in coconut milk and simmer the curry for 3-4 minutes, adjusting salt as needed.
8. 8. Heat a separate pan, fry the sliced gattas lightly in a tablespoon of oil for 3-4 minutes.
9. 9. Mix the fried gattas with the cooked rice, ensuring even distribution.
10. 10. Serve the gatta pulao warm with the tangy tomato curry on the side.
11. 11. Garnish with freshly chopped coriander leaves before serving.