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Recipe Name: Gatte Ka Pulao  
Category: Indian Regional Sub Category: Rajasthani


Prep Time Cook Time Serves
15 mins 30 mins 8



For Rice    
Basmati Rice   2 cup
Ghee   6 tsp
Jeera Seeds   1 tsp
Green Cardamoms   3 nos
Black Cardamoms   2 nos
Cinnamon   2 inch
Bay Leaves   2 nos
Cloves   6 nos
Hing   1/2 tsp
Red Chilli Powder   1/2 tsp
Garam Masala Powder   2 tsp
Coriander Powder   2 tsp
Turmeric Powder   1/2 tsp
Ginger Paste   3 tsp
Peas   1 cup
Salt to taste    
For Gattas    
salt to taste    
Red chilli powder   1/2 tsp
Jeera seeds   1/2 tsp
Bengal gram flour (besan)   1 cup
yogurt   2 tbsp
Ghee/oil to deep fry    
Mint leaves chopped   1 tbsp
Turmeric powder   1/2 tsp
Ginger chopped   1/2 tsp


  • Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
  • Divide into six equal parts and roll into cylindrical shape.
  • Stir fry in two cup of boiling water for ten to fifteen minutes.
  • Drain.
  • Let the gattas cool a bit.
  • Cut into 1" pieces.
  • Wash and soak rice for 1 hour.
  • Heat up ghee, mix in cumin seeds, when they crackle mix in whole garam masala, stir fry for a minute then mix in asafoetida powder.
  • Mix in turmeric powder, red chilli powder, garam masala, coriander powder and ginger paste, stir fry for 2-3 minutes.
  • Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup water.
  • When the water starts boiling mix in the gattas and peas, cover and stir fry till all water is absorbed and rice is done.
  • Serve hot.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 plate
Amount Per Serving
Calories 448 Calories from Fat 12
% Daily Value'
Total Fat  16.9 41
Saturated Fat  138.2 0
Trans Fat  0  
Cholesterol  0.3 0
Sodium  10 0
Total Carbohydrate  36 21
Dietary Fiber   10.6 34
Sugars   9.5  
Protein   10.4
Vitamin A   1117   * Vitamin C   0
Calcium   13 * Iron   0
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs