For The Gattas
¾ cup besan (bengal gram flour)
¾ tsp chilli powder
¾ tsp fennel seeds (saunf)
1/ tsp carom seeds (ajwain)
¾ tbsp curd (dahi)
1½ tbsp oil
salt to taste
For The Pulao
1¼ cups steamed basmati rice (chawal)
½ cup sliced onions
¾ cardamom (elaichi)
1 ½ pcs cloves (laung / lavang)
½ tsp cumin seeds (jeera)
½ tsp mustard seeds ( rai / sarson)
¼ tsp asafetida (hing)
¾ tsp chilli powder
½ tsp turmeric powder (haldi)
½ tsp garam masala
¾ tbsp oil
salt to taste
To Be Ground Into A Paste:
3 pcs garlic (lehsun) cloves
1 ½ pcs green chillies
2″ ginger (adrak)
½ cup sliced onions
For The Garnish
chopped coriander (dhania)
Method
1. For the gattas
1.1 Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
1.2 Divide the dough into 8 equal portions and shape each portion into a cylindrical roll.
1.3 Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
1.4 When cooked, drain the gattas and keep aside.
1.5 Cut the gattas into small pieces when cool.
1.6 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 asafetida.
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 and accompanying Raita.
By: Archa Dave
