1 cup besan
1/2 teaspoon Ajwain
1/4 teaspoon Red chilli powder
1 teaspoon coriander powder
2 tablespoons Curd
1 tablespoons Cooking oil
Salt to taste
1 cup rice
1 tablespoon Ghee
1 Onion sliced
1 teaspoon cumin seeds
2-3 green chillies
2 whole red chillies
1 teaspoon Turmeric powder
1 teaspoon Red chilli powder
1 Bay leaf
1 inch Cinnamon Stick
Salt to taste
1/2 teaspoon garam masala powder
1 tablespoon Coriander Dhania LeLeaves , chopped
1 tablespoon mint leaves chopped
In a large mixing bowl add besan, turmeric powder, red chili powder, salt, coriander powder, yogurt, oil, and knead into a stiff dough.
Also you can add a pinch of baking soda, if you like for more soft gatta.
Divide the dough into 6 equal portions.
Roll these into cylindrical shapes and shape.
Boil water in a deep pan. Add these cylindrical shapes into the boiling water and boil for 10 to 15 minutes.
Drain the cylindrical gram flour rolls from the water.
Cut each cylinder into smaller pieces, and keep aside.
Besan ke gatte are ready.
Wash rice nicely till water runs clear and keep it aside
To make gatta pulao take a big pan and heat one tbsp ghee in a pan.
Fry some cashew and almonds and keep aside.
Now add one tbsp ghee and add cumin seeds, cloves, cinnamon , whole black pepper corns, cardamoms , green chili ginger and fry for a minute till aromatic.
Now add onions and saute till they turn golden brown. Add tomatoes and saute them for about 3-4 minutes.
Add the cooked rice, chilli powder, turmeric powder, garam masala and salt, and mix well.
Cook on a medium heat for 3-4 minutes. Stir occasionally.
Add fried gatta and cover. Cook for 5-6 minutes. Switch off the heat
Keep the pan covered for few more minutes. Serve immediately with plain yogurt or raita.