Combine all the ingredients for the gattas -besan, 1 tsp chilli powder, coriander powder, hing, ajwain and
1/2 tbsp curds, in a deep bowl and knead into a stiff dough using water.
Step 2
:
Divide the dough into equal portions and shape each portion into a long thin cylindrical roll.
Step 3
:
Boil plenty of water in a deep pan and cook the gattas in boiling water for 7 to 10 minutes. Drain and keep aside.
Step 4
:
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.
Step 5
: For the pulao
Heat the ghee in a deep non-stick pan, add all whole spices and sauté on a medium flame for 30 seconds.
Step 6
:
Add chopped onion and sauté on a medium flame for 2 minutes.
Step 7
:
Add ginger garlic paste and green chilli and sauté on a medium flame for 5 minutes.
Step 8
:
Add chilli powder, turmeric powder, curd and salt to taste.
Step 9
:
Add deep fry the gattas, cook for 2 minutes.
Step 10
:
Add the cooked rice and garam masala and mix well. Cover and cook on low flame for 5 to 7 minutes.