Gatta Pulav

Gatta Pulav
I had been shopping for vegetables in a couple of places one week and found coriander available at a low cost. I could not stop myself from grabbing couple of bunches in both places and ended up loads of coriander to use up. I have always loved coriander rice but was conscious that it is not complete in nutrition unless some other ingredients are added. For that reason I thought I will make some side dish like sindhi kadhi with loads of vegetables and add some protein to the rice in the form of gatta. I avoid deep frying so I did not fry the gattas, just boiled them and added to the. You could fry it after boiling it if you like. Leaving them boiled gave them a chewy texture and as I had said before in my gatta kadhi post, it is suppose to be a good source of protein for vegetarians and a great meat substitute. Here is the recipe...

For gattas:
¾ cup besan
¼ teaspoon omam (ajwain)
Couple of pinches kasoori methi
½ teaspoon chilly powder
2 teaspoon yogurt
1 teapsoon oil
1 teaspoon cumin powder
Salt to taste
For rice:
1 bunch coriander leaves
2 green chillies
1 large red onion, chopped
1 ½ cups cooked rice so grains are fluffy
Salt to taste
Cooking oil

For gattas:

Combine all ingredients and make a dough. Use the oil in the end so dough does not stick to your hands

Boil water and add small pieces of the dough and do remember that it will increase in size once boiled. To save some time and hazzle, I pinched small pieces and added, you could roll into cylinder and cut more equal sized pieces

Boil until they all begin to float and then you can touch further if you want

For rice:

Heat some oil and sauté the onions until they are well done, cool them

Grind together the onion, chilly and coriander to a smooth paste adding required water. Heat some oil and add this paste and cook until raw smell goes and most of the moisture has evaporated

Add required salt and the rice and mix well

Combine the gattas and rice and serve