Ingredients



For the gattas



  • 1 cup besan (Bengal gram flour)
  • 1 tsp chilli powder
  • 1 tsp fennel seeds (saunf)
  • 1/2 tsp carom seeds (ajwain)
  • 1 tbsp curds (dahi)
  • 2 tbsp oil
  • salt to taste


For the pulao



  • 1 1/2 cups steamed basmati rice
  • 1 onion, sliced
  • 1 cardamom (elaichi)
  • 2 cloves (laung / lavang)
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp mustard seeds ( rai / sarson)
  • 1/4 tsp asafoetida (hing)
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp garam masala
  • 1 tbsp oil
  • salt to taste


To be ground into a paste



  • 4 cloves of garlic (lehsun)
  • 2 green chillies
  • 50 mm. (2") piece ginger (adrak)
  • 1 small sized onion


Other ingredients



  • oil for deep-frying
  • chopped coriander (dhania)


Preparation



For the gattas



  • Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
  • Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
  • Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
  • When cooked, drain the gattas and keep aside.
  • Cut the gattas into small pieces when cool.
  • Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.


How to proceed



  • 1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside.
  • 2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida.
  • 3. Add the prepared paste and sauté for 4 to 5 minutes.
  • 4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well.
  • 5. Serve hot, garnished with coriander.


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