It is advisable to use a good, flavourful variety of basmati rice as it makes for a heady combination when mixed with the gatta.
Gram flour (besan) (2 cups)
Lal Mirch Red Chilli Powder (1 tsp)
Fennel seeds (saunf) (½ tsp)
Carom seeds (ajwain (½ tsp)
Curd (dahi) (½ tsp)
Oil (3 tsp)
Salt (to taste)
Basmati rice (2 cups)
Oil (1 tbsp)
Green cardamom (hari elaichi (1)
Clove (laung) (2)
Bay leaf (tejpatta) (1)
Cinnamon (dalchini) (½-inch)
Cumin seeds (jeera) (½ tsp)
Black mustard (sarson) (½ tsp)
Asafoetida (hing) (½ tsp)
Haldi Turmeric Powder (½ tsp)
Garam Masala Powder (½ tsp)
Roasted cumin (jeera) powder (½ tsp)
Salt (to taste)
Garlic (lahsun) (4 cloves)
Green chillies (hari mirch), chopped (2)
Ginger (adrak), finely chopped (2, 1-inch pieces)
Onion, sliced (½ cup)
Coriander leaves (hara dhania), finely chopped (2 tbsp)
In a deep-bottomed bowl, mix in the besan, the Lal Mirch Red Chilli Powder, the Haldi Turmeric Powder, salt, jeera, half-a-tsp of ginger, curd and mint leaves . Pour in a little water to make a stiff dough.
Divide the dough into equal parts and roll them into cylindrical shapes. Cut into 2-inch pieces or wider, depending on your taste.
Cook the besan pieces in boiling water for about 15 minutes, and then drain. Let the gattas cool off a bit.
Heat the oil in a kadhai, and deep-fry the gatta pieces in it till they have turned light brown in colour. Drain out the oil and keep aside.
Meanwhile, wash the rice, boil it and keep aside.
In a kadhai, heat the ghee. Toss in the tejpatta, laung, elaichi, dalchini, the remaining ginger paste and keep sautéing for about a minute.
Next, add in the drained rice and continue to sauté.
Then, add in salt, the Garam Masala Powder, roasted cumin powder and mix well.
Finally, add 3 cups of water and bring to a boil .