Gatte Ka Pulao For gattas 1 cup Bengal sieved gram flour (besan) 2 tbsp yogurt (whisked) ½ tsp cumin seeds ½ tsp red chilli powder ½ inch piece ginger (chopped) 7-8 fresh mint leaves (chopped) ½ tsp turmeric powder Salt to taste A pinch of soda bicarbonate Oil to deep fry For rice 2 cups basmati rice (wash and soak for one hour) 6 tbsp ghee 1 tsp cumin seeds 3 green cardamoms 2 black cardamoms 2 inch stick of cinnamon 2 bay leaves 5-6 cloves ½ tsp asafoetida 1 tsp red chilli powder 2 tsp garam masala powder 2 tsp coriander powder ½ tsp turmeric powder 3 tsp ginger paste 1 cup green peas (washed) Salt to taste Mix the ingredients for gattas. Knead into a stiff dough using water as required. Divide into six equal parts and roll into cylindrical shapes. Cook in two cups of boiling water for 10-15 minutes. Drain. Let gattas cool a bit. Cut into one inch long pieces. Heat sufficient oil in a kadai and deep fry gattas to a golden colour. Drain onto an absorbent paper and keep aside till needed. In another pan, heat six tablespoons of ghee. Add cumin seeds. When they begin to change colour, add green cardamoms, black cardamoms, cinnamon, bay leaves, cloves and sauté for a minute. Add asafoetida powder, turmeric powder, red chilli powder, garam masala powder, coriander powder and ginger paste. Sauté for two to three minutes. Add drained rice. Sauté for one minute, add salt to taste and four cups of water. When the water starts boiling, add fried gattas and green peas. Cover and cook till all the water is absorbed and rice is done. Serve hot.