GATTA CHOLE PULAV

Gram flour plays major role in Rajasthani cuisine. About 70% area of Rajstha is covered by desert, so naturally produce of green vegetables is less. That’s why pulses and cereals are used more in their cuisine. Various dishes from gram flour are prepared very deliciously. Gatta is prepared from gram flour and cooked in boiling water. We can prepare gatta sabzi and gatta pulav from gatta.
In Rajasthan, Gatte ka pulav is specially prepared in festival when plain steamer rice is not served.
Here, I have prepared Gatte ka pulav with chole and without garlic onion aka jain version.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4 persons

Ingredients:
8 cup steamed rice
1/2 cup boiled chick peas
1/2 cup gatte
2 tomatoes (finely chopped or pureed)
2 cloves
2 small pieces cinnamon
1 bay leaf
1 star anis
2 green cardamom
8-10 chopped cashew nuts
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp biryani masala
1 tsp kitchen king masala
2 tbsp oil
1 tbsp ghee
Salt to taste

Method:

1. Heat oil in pan and fry cashew nuts and gattes turn by turn and remove in the plate.
2. Add ghee in the same oil and pan, add all the whole spices and sauté till they turns aromatic.
3. Furrher add tomato puree and sauté till the oil separates.
4. Add all the powdered spices, salt and sauté for while.
5. Then add boiled chickpeas, fried gatte and cashew nuts, mix well and sauté for two minutes.
6. Lastly add steamed rice and mix carefully. Cook on a low flame for a while and turn off the heat.
7. Serve hot with curd, papad etc.