Cooking Instructions
- 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.
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