Gatte ka pulav

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Gatte ka pulav. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Gatte ka pulav is one of the most well liked of current trending meals in the world. It's simple, it's quick, it tastes yummy. It's enjoyed by millions daily. They are nice and they look wonderful. Gatte ka pulav is something that I have loved my whole life.

Many things affect the quality of taste from Gatte ka pulav, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gatte ka pulav delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can have Gatte ka pulav using 24 ingredients and 4 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Take to make Gatte ka pulav:

1. 1/2 cup besan (bengal gram flour)
2. 1/2 tsp chilli powder
3. 1/2 tsp fennel seeds (saunf)
4. 1/4 tsp carom seeds (ajwain)
5. 1/2 tbsp curds (dahi)
6. 3 1/2 tsp oil
7. to taste salt
8. 2 1/2 cups cooked long grained rice(chawal)
9. 1 tbsp oil
10. 1 cardamom (elaichi)
11. 2 cloves (laung / lavang)
12. 1/2 tsp cumin seeds (jeera)
13. 1/2 tsp mustard seeds (rai / sarson)
14. 1/4 tsp asafoetida (hing)
15. 1/2 cup deep-fried sliced onions
16. 1 tsp chilli powder
17. 1/4 tsp turmeric powder (haldi)
18. 1/2 tsp garam masala salt to taste
19. To Be Blended Into A Smooth Paste, (using 1 Tbsp Of Water)
20. 4 garlic (lehsun) cloves
21. 2 roughly chopped green chillies
22. 50 mm (2") piece ginger (adrak)
23. 1/2 cup sliced onions
24. 2 tbsp finely chopped coriander (dhania)

Instructions to make to make Gatte ka pulav

1. Ingredients for the gattas in a deep bowl and knead into a stiff dough using 2 tbsp of water.
   
   Divide the dough into 8 equal portions and shape each portion into a 200 mm. (8") long thin cylindrical roll.
2. Cut the gattas into 10 to 12 equal pieces and keep aside.
   
   Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water for 5 to 7 minutes. Drain and keep aside.
   
   Heat the oil in a deep non-stick kadhai, deep-fry the gatta pieces till they turn light brown in colour from all the sides. Drain on an absorbent paper and keep aside.
3. Heat the oil in a deep non-stick pan, add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
   
   Add the prepared paste and sauté on a medium flame for 2 minutes.
   
   Add the cooked rice, deep-fried onions, deep-fried gattas, chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Serve immediately garnished with coriander.

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