Rajasthani Shahi Gatta Pulao with Hyderabadi Mirchi Ka Salan for discerning palates

In continuation to the previous post ..Udaipur written here

Below is a glimpse to the royal kitchen of Udaipur City Palace. The Vintage and Silver collection reflects the royalties as well as the rustic cooking of the Rajput Era.

Though , you don't need a ticket to enter the palace, you will be charged to enter the museum. Part of the museum is prohibited to carry any camera or click any picture. The royal collection of utensils are mesmerizing. The stylish serve ware, cookware, cutlery at display will amaze you.. 

The dinner hall where parties used to be hosted is grand and makes you wonder how lavish the parties used to be during those times.

And if you are in Rajasthan, indulging in food is a must.  Your visit would be incomplete if you do not gorge on some Mirchi Vadas ( the king size green chilli stuffed with spicy potato filling, dipped in gram flour batter and fried) , kachoris and makhaniya lassi..

Well, Rajasthan Cuisine is vast and vegetarian and many times phalahari(no onion no garlic). Rajasthan is famous for its cuisine would be an understatement. 

Though there are thousands of items they master at including sweets and dessert items, the people of Rajasthan are definitely famous for the use of gram flour and curd items. Ram Pulao or Gatta Pulao is one of those famous items whose flavour is accented by fruity and nuttty items.

Scroll through the post below for an easy to prepare and yet delicious and something different

What You Need for the Rajasthani Shahi Gatta Pulao

For the Gattas:

200 gram besan
1 tbsp oil
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp coriander powder
salt to taste
pinch of hing
2 tbsp curd
Mix everything well and knead to a very tight dough.
Add very little if required or if you find kneading difficult. The dough should be tight.
Keep it in an air tight container and let it rest in fridge for 15 minutes.

In the mean time, boil water in a pan. Once water starts boiling,
Take the dough and make small cylindrical sausage shape pieces out of it
Now add them to boiling water and cook the gattas in boiling water for 7 to 8 minutes.
Take them out of boiling water and let them cool down.
Cut into small chunks and fry them in hot oil till the gattas turn brown.
Take them out and keep aside

Other things you need for Ram Pulao or Shahi Gatta Pulao:

Ghee 2 tbsp
Mewa like Cashew, Raisins, Almonds and Cherries
1 tsp pinch of turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
1 cup green peas
1 bay leaf
2 start anise
3 to 4 whole black pepper
3 to 4 cloves
1 cinnamon stick
salt to taste
1 and 1/2 cup basmati rice
1 tsp cumin seeds

Soak Basmati for 30 minutes in water.
Heat ghee in a wok
Add the whole spices and cumin seeds
Add soaked and drained basmati rice and cook in ghee for 2 to 3 minutes
Add green peas, turmeric powder, red chili powder, coriander powder and garam masala powder.
Add cashews, raisins, cherries and almonds.
Add 3 cups of water, salt to taste, cover and cook till rice in 90 % cooked.
At this point, add the cooked gattas, half cup water more and cover and cook tll rice is completely cooked and water is completely absorbed.

Our Shahi Gatta Sabji is ready to be served.

I quickly made some boondi raita.
Took curd , add boondi (store bought), dry mint powder, roasted cumin powder and salt to taste.
Also, made Hyderabadi Mirchi ka salan which goes extremely well with all rice items and is perfectly apt for the discerning palates.

Green Chilies are used as a spice but never as a main ingredient when you make curries. This is just a myth. Go to Hyderabad or perhaps any town/city of Andhra Pradesh and now Telangana and you will find this as one of the most often prepared dishes. It is hot and peppery of course but is also quite aromatic at the same time. Well, you can omit the peppers and add little more water than usual to make a nice salan or gravy to go with otherwise dry Biryani. 
A beautiful dish which goes well with any rice item and once you learn the art of preparing it, you will want it to be a part of every special platter at your dinner table. 
Try experimenting with different ingredients like replacing green chilies with cherry tomatoes or small capsicum. Enjoy the beautiful dish with your dear ones and get a big bag ready where you can collect all the complements 

What You Need:

2 tsp peanuts
2 tsp sesame seeds
2 tbsp dry coconut
Dry roast the above and ground to a fine paste by adding ½ cup of water
3 onions sliced very thinly
2 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
3 green chili broken into half
Curry leaves
1 tsp ginger garlic paste
½ tsp turmeric powder
½ tsp red chili powder
1 tbsp coriander powder
Salt to taste
1 dry red chili
1 tbsp mint leaves chopped
1  tbsp coriander leaves chopped
2 glass water
½ cup beaten curd 
Green chilies 6 to 7 deseeded and shallow fried in 1 tbsp oil

Steps To Make:

Shallow fry the green chili and keep aside.
Heat oil in a Kadai.
Add mustard seeds, cumin seeds, curry leaves, dry red chili and sliced onions. 
Cook till onions turn brown.
Add ginger garlic paste and cook for some more time.
Add the sesame paste and add 2 glass of water. Let it cook for 15 minutes.
Open lid, add mint and coriander leaves. Add the broken green chili, salt and jaggery.
Cover and cook for another 15 minutes.
Now is the time to add the green chilies and curd to the gravy . Cook the chilies in gravy for 5 to 6 minutes more.
Finally squeeze lemon juice and serve hot


  1. wow mirchi ka salan,my husband loves this dish ...i will surely make it for him..thank you soma for posting

  2. Wow! I love mirchi ka salan! Looks delicious!

  3. i like mirchi ka salan as well as its spicy as well as very yummy ..a different kind of dish

  4. Wat a hot & spicy Recipe...!! Never tried this...book marked !

  5. Its has been a long i prepared mirchi ka salan..delicious dish..

  6. Spicy and yummy!!!! Looks fabulous!

  7. One of my fav dish. Recently I posted the same dish in my blog. Yours looks soo spicy and yummy.

  8. My fav dish.. looks really awesome..

  9. Mirchi ka salan looks spicy, tempting and delicious. Feel like having it now.

  10. Mirchi ka salan looks so delicious Soma! The other posts like bagare baingan and the kebab looks splendid.

  11. Fabulous curry! Love spicy dishes..I have bookmarked it to try..

  12. Thank You so much Beena ..Appreciate the time you take out to put a comment always.

  13. Isn't the gatta too much effort to make?

  14. ha ha ..thats why I make such dishes only on weekends. Editing and Blogging takes another week. So what you see in 3 weeks of effort