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Gatte Ka Pulao Veg Recipe:
After visiting the Food connoisseur
of Punjab, let’s visit the Desert region of Rajasthan. It is aptly named
as the land of Kings as historically there were numerous kings who ruled that
region.
The Rajasthan cooking has been influenced by the lifestyle of the people and the ingredients available in the desert regions. So their food is such that can last several days without the need for heating.
This Gatte Ka Pulao is on similar lines with
the Gatte being made well in advance and used in the pulao. We found the pulao
to be very flavorful and spicy and therefore enjoyable. The kids had some
trouble taking in so much of spice!
Ingredients-
For the Gattes-
Besan/Chick
Pea Flour 1 cup
Chilli
Powder 1/2 tsp or as needed
Salt
to taste
Fennel
Seeds/Saunf 1 tsp
Carom
Seeds/ ajwain 1/2 tsp
Yogurt/curds
1 tbsp
Oil
2 Tbp
Method:
In
a mixing bowl add all the ingredients listed under 'for the gattes' and knead
into stiff dough adding as little water as needed.
Divide
the dough into 8-9 portions and shape each portion into 3 inch long cylinders
about 2-3 mm thick.
In
a deep stock pot, boil about 4-5 cups of water and after the water comes to a
rolling boil, add the dough cylinders and cook for 10-12 minutes.
To Be Continued>>>> Gatte Ka Pulao Veg Recipe
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