A flavourful delicacy from Rajasthan prepared by stir-frying rice with gatte and aromatic spices.
Gatte are dumplings prepared with gram flour and spices that are first cooked in boiling water and then deep fried.
As I always strive to make a healthier version of every dish, I have sautéed the gatte instead of deep-frying them and added peas to boost the nutrients in the dish.
| Time: 40 minutes
2 cups basmati rice
4 tablespoons gram flour (besan)
1/2 cup peas (fresh or frozen)
1 teaspoon freshly ground ginger
1teaspoon freshly ground green chilli
2 tablespoons finely chopped coriander leaves
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon red chilli powder
1/2 teaspoon coriander powder
1/2 tablespoon yogurt
3 tablespoons oil
Salt to taste
Rinse the rice and soak it for 15-20 minutes. Boil 4 cups of water in a pot. When the water starts boiling, drain the soaked rice and add it to the pot. Add salt and cover the pot tightly with a lid.Turn down the heat to it's lowest setting and let the rice cook for 15 minutes. Remove the pot from heat after 15 minutes but do not open the lid for 10 minutes. After 10 minutes, remove the lid and fluff the rice with the help of a fork. Keep the rice aside.
Combine gram flour, carom seeds, yogurt, red chilli powder, 1/2 teaspoon turmeric powder, 1tablespoon oil in a deep bowl and knead it into a dough using little water. Adjust the amount of water to make a dough which is neither too stiff nor too soft.
Divide the dough into four or five portions and shape each one into a cylindrical roll which is about 6 inches in length and half inch in diameter.
Boil 4 cups of water in a large saucepan and cook the gattas in boiling water for 7-8 minutes or until they begin floating on the surface. Drain and let them cool. Cut them into about half inch thick pieces.
Heat 2 tablespoons oil in a deep non-stick pan, add cumin seeds and let them crackle. Add the gatte, peas, asafoetida, cloves, salt, 1/2 teaspoon turmeric powder, freshly ground ginger and green chillies. Sauté on a medium flame for a minute. Cover the pan and cook on low heat for 2-3 minutes or till the peas get cooked.
Add the cooked rice and mix gently without breaking the rice. Cook on low heat for 2 minutes, while stirring occasionally.
Garnish with coriander leaves and serve hot with
kadhi or mix vegetable raita.