For the gattas
• 1 cup Bengal gram flour (besan)
• 1 teaspoon chilli powder
• teaspon fennel seeds (saunf)
• ½ teaspoon ajwain (carom seeds)
• 1 tablespoon curds
• 2 tablespoons oil
• salt to taste
• oil for deep frying
For the pulao
• 1½ cups cooked long grain rice
• 1 onion, sliced
• 1 cardamom (elaichi)
• 2 cloves
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon chilly powder
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon garam masala
• 1 tablespoon oil
• salt to taste
• Paste of 4 cloves garlic
• Paste of 2 green chillies
• 1 tsp ginger paste
• 2 tbsp onion paste
• chopped coriander
Method
For the gattas
1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
4. When cooked, drain the gattas and keep aside.
5. Cut the gattas into small pieces when cool.
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 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.
