Rajasthan x Italy
Gatte risotto
Besan gatte meet arborio rice, and the gatte water becomes the stock. Nothing in Marwar gets thrown away.
60 minTime
16 gProtein each
mediumSpice
Dumplings from a land of few vegetables3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original536kcal
16 gprotein
6 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Mix the besan, 30 g curd, 2 tsp oil, ajwain, a pinch each of turmeric and chilli, and salt. Knead a firm dough, adding water a spoon at a time. Roll into four 1.5 cm thick logs.
- 2Bring the 1.1 litres water to a boil. Slide in the logs and simmer 12 minutes. Lift them out and keep the water hot on a low flame.
- 3Slice the gatte into 1 cm coins and fry in 2 tsp oil until the edges turn golden. Set aside.
- 4In a wide pan heat the ghee, add cumin and asafoetida, then the onion. Cook 5 minutes, add the rice and toast 2 minutes.
- 5Add the hot gatte water a ladle at a time, stirring often, for 18 to 20 minutes.
- 6Whisk the remaining curd with coriander powder and the rest of the turmeric and chilli. Stir in 2 tbsp hot rice liquid, then take the pan off the heat and fold the curd in.
- 7Fold in the gatte, kasuri methi and parmesan. Rest 1 minute, scatter coriander and serve.
Serve it like this
Spoon into a warm shallow bowl, tap the bowl so it spreads, and lay gatte coins on top with a pinch of kasuri methi.
