Gatte  Wale Chawal
By: Usha Chowdhary Gupta
Published: Tuesday, October 5, 2010 - 8:21am

Ingredients




Recently visited a near by restaurant, on the menu card was mentioned “Jodhpur Pulao”, when asked what that was and came to know
2 cups INGS: Cooked Rice (Basmati= 1 cup cooked with 2 cups of wate
INGS: TO MAKE GATTA
1 cup BESAN (BENGAL GRAM FLOUR), 1\ 2 tsp chilly pd,ONE PINCH SODA
1 teaspoon \2 OIL AND GARAM MASALA, SALT

Preparation

1 METHOD: MAKE GATTA DOUGH: IN A BOWL, TAKE 2 BESAN, SALT, RED CHILLY PD, TURMERIC PD, OIL, SODA,CORIANDER PD N GARAM MASALA, RUB ALL TOGETHER.USE WATER TO MAKE A TIGHT DOUGH. PUT WATER IN A VESSEL TO HEAT. NOW FROM THE GATTA DOUGH, MAKE CYLINDRICAL, ROLL SHAPE, AS MANY AS POSSIBLE. PUT IN BOILING WATER AND WHEN BLOAT , DRAIN THE WATER AND CUT INTO SMALL PIECES. 3 METHOD TO MAKE GATTE WALE CHAWAL:- 4 PUT A PAN TO HEAT ADD GHEE AND FRY THE CUT GATTAS. TAKE THEM OUT AND ADD SOME MUSTARD SEEDS, ONION AND TOMATO, STIR FOR FEW MINUTES THEN ADD RED CHILLY PD, TURMERIC, SALT TO TASTE AND THE FRIED GATTAS , THE COOKED RICE, MIX WELL. GARNISH WITH CORIANDER LEAVES.