DISH RESEARCH · Rice dish
Besan Gatta Pulao
Also known as: बेसन गट्टा पुलाव
Kuldeep Kaur’s selected Besan Gatta Pulao mixes boiled besan-dough pieces with prepared boiled rice, jeera, garlic, onion, turmeric and red chilli.
About Besan Gatta Pulao
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Kuldeep Kaur’s Besan Gatta Pulao combines boiled pieces of besan dough with prepared boiled rice. Her recipe seasons the rice mixture with jeera, garlic, onion, turmeric and red chilli.
Besan, salt, the supplied chopped green chilli and dough oil are mixed in a bowl. A little water brings the mixture into a dough, which is left to rest.
The rested dough is formed into two long strips and cut into pieces. Water is boiled in a wok, and the pieces cook in it until they float.
Oil heats in a separate cooking wok with jeera and garlic, followed by onion and the remaining masala ingredients. The cooked gatta pieces are added and sautéed briefly.
The supplied boiled rice is mixed through the same gatta and masala mixture, completing the pulao for service.
Ingredients in Besan Gatta Pulao
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Chickpea Flourprotein
- Yogurtsauce
- Vegetable Oilcooking medium
- Onionbase
- Gingerseasoning
- Garlicseasoning
- Saltseasoning
- Short-grain ricebase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
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Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.