How to make Gatte ka Pulao -

A Rajasthani specialty made special with green peas.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Secret Recipe.

Main Ingredients : Gram Flour,

Cuisine : Rajasthani

Course : Rice

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For more recipes related to Gatte ka Pulao checkout Gatte Ka Pulao. You can also find more Rice recipes like Kathal Ki Biryani Soya Aloo Tahiri Pulao Chicken Burnt Garlic Rice Sprout Khichdi

Gatte ka Pulao

Gatte ka Pulao Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Gatte ka Pulao Recipe

  • Gram Flour 5 tablespoons

  • Basmati rice soaked for 1 hour 1/4 cup

  • Red chilli powder 1/2 teaspoon

  • Baking soda a pinch

  • Salt to taste

  • Ginger chopped 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Fresh mint leaves chopped 1 teaspoon

  • Yogurt 4 teaspoons

  • Oil to deep fry

  • Turmeric Powder 2 teaspoons

  • Ghee 3 tablespoons

  • Bay leaves 2

  • Cloves 5

  • Green cardamoms 3

  • Black cardamoms 2

  • Cinnamon 2 inch sticks

  • Ginger paste 1 teaspoon

  • Salt to taste

  • Cumin powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Shelled green peas 1 cup


Step 1

To make gatte, mix gram flour, turmeric powder, red chilli powder, baking soda, salt, ginger, cumin seeds, chopped fresh mint leaves, yogurt and sufficient water and mix into a stiff dough.

Step 2

Divide the dough into two portions and roll each into a long cylinder. Cut into ½ inch pieces. Slide them into boiling water and cook till they start floating to the surface.

Step 3

Drain and cool and then deep fry in hot oil till golden. Drain and set aside.

Step 4

Heat 3 tbsps ghee in a deep non stick pan, add bay leaves, cloves, green cardamoms, black cardamoms, cinnamon, ginger paste and drained rice and mix lightly.

Step 5

Add gattte, salt, cumin powder, garam masala powder and 3 cups water and mix lightly again.

Step 6

Add 1 cup green peas, cover and cook on medium heat till the rice is cooked. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.