Gatte ke chawal - Paryushan special
Updated: Apr 28, 2020
Preperation time : 40 mins
serves : 4
Ingredients For gatte 1 cup gram flour(besan) A pinch of asafoetida(hing) ½ tsp cumin seeds( jeera) ¼ tsp carom seeds(ajwain) ½ tsp fennel seeds(saunf) ¼ tsp turmeric powder 1 tsp chilli powder 1 tbsp curd 2 tsp oil Salt to taste Other Ingredients 1 ½ cup rice 2-3 dry red chilli pieces 2 bay leaves (Tej patta) 2-3 cardamom (elaichi) 1 cinnamon stick 3-4 cloves (laung) Few cashew nuts, broken (optional) ¼ turmeric powder ½ tsp red chilli powder 1 tsp garam masala ¼ tsp mustard seeds (rai) 1 tsp cumin seeds(jeera) A pinch of asafoetida(hing) 2 tbsp oil Salt to taste
Method For gatte In a bowl mix together besan, hing, cumin seeds, carom seeds(ajwain),fennel seeds(saunf), oil, curd and salt. Knead a stiff dough by adding water as needed. Divide the dough into 6-7 portions and shape each portion into a long cylindrical shape( grease some oil on your palms while making rolls). Boil 3 cups of water, when it’s starts boiling add the cylindrical shape rolls. Boil for about 7-8 minutes till they float top. Drain the water and set aside. Once cooled take one cylindrical roll and cut into ½ inch piece. Continue the same process for other rolls. Heat oil in a pan, deep fry the boiled gatta pieces and set aside. For rice Wash and soak rice in water for 15-20 minutes. Cook the rice on medium heat, till it become tender make sure not to overcook it. When cooked, drain water out of the rice and keep aside. Heat a oil in a pan, add asafoetida, mustard seeds, cumin seeds, cardamom, cloves, cinnamon stick, bay leaf, cashew nuts and sauté for few minutes. Add cooked rice and fried gatta to it and mix well. Add turmeric powder, red chilli powder, garam masala and salt.mix well and cook for few minutes. Serve hot.