Gatte ka pulav

Name: Gatte ka pulav
Cuisine: Indian
Ingredients: 1/2 cup besan (bengal gram flour); 1/2 tsp chilli powder; 1/2 tsp fennel seeds (saunf); 1/4 tsp carom seeds (ajwain); 1/2 tbsp curds (dahi); 3 1/2 tsp oil; to taste salt; 2 1/2 cups cooked long grained rice(chawal); 1 tbsp oil; 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); 1/2 cup deep-fried sliced onions; 1 tsp chilli powder; 1/4 tsp turmeric powder (haldi); 1/2 tsp garam masala salt to taste; To Be Blended Into A Smooth Paste, (using 1 Tbsp Of Water); 4 garlic (lehsun) cloves; 2 roughly chopped green chillies; 50 mm (2") piece ginger (adrak); 1/2 cup sliced onions; 2 tbsp finely chopped coriander (dhania)

Babita Kothari @cook_9748727

#ricecontest
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Babita Kothari @cook_9748727

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Ingredients

1/2 cupbesan (bengal gram flour)
1/2 tspchilli powder
1/2 tspfennel seeds (saunf)
1/4 tspcarom seeds (ajwain)
1/2 tbspcurds (dahi)
3 1/2 tspoil
to tastesalt
2 1/2 cupscooked long grained rice(chawal)
1 tbspoil
1cardamom (elaichi)
2 cloves(laung / lavang)
1/2 tspcumin seeds (jeera)
1/2 tspmustard seeds (rai / sarson)
1/4 tspasafoetida (hing)
1/2 cupdeep-fried sliced onions
1 tspchilli powder
1/4 tspturmeric powder (haldi)
1/2 tspgaram masala salt to taste
To Be Blended Into A Smooth Paste, (using 1 Tbsp Of Water)
4garlic (lehsun) cloves
2roughly chopped green chillies
50mm (2") piece ginger (adrak)
1/2 cupsliced onions
2 tbspfinely chopped coriander (dhania)

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Steps

1

Ingredients for the gattas in a deep bowl and knead into a stiff dough using 2 tbsp of water.
Divide the dough into 8 equal portions and shape each portion into a 200 mm. (8") long thin cylindrical roll.
2

Cut the gattas into 10 to 12 equal pieces and keep aside.
Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water for 5 to 7 minutes. Drain and keep aside.
Heat the oil in a deep non-stick kadhai, deep-fry the gatta pieces till they turn light brown in colour from all the sides. Drain on an absorbent paper and keep aside.
3

Heat the oil in a deep non-stick pan, add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
Add the prepared paste and sauté on a medium flame for 2 minutes.
Add the cooked rice, deep-fried onions, deep-fried gattas, chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
4

Serve immediately garnished with coriander.