Ingredients

• For dough:
• 1 cup - Besan or gram flour
• 1 tsp - Salt
• 1 tsp - Red chilli powder
• 1/2 tsp - Dry mango powder
• A pinch - Garam masala
• 1/2 tsp - Saunf
• 2 cups - Long grained basmati rice (Cooked)
• 1 cup - Yoghurt
• 2 tbsp - Ghee
• 2 - Bay leaves
• 2 - Cloves
• A pinch - Asafoetida
• A pinch - Cumin

How to Make Gatte ke chawal

• With some water, make a firm dough using all the ingredients.
• Boil water in a vessel.
• Make long, round, cylindrical strips from the dough and put in the boiling water for 7-8 minutes.
• Strain and keep aside.
• When a little cool, cut them into small round balls.
• Take yoghurt, add 1/2 tsp of salt, 1/2 tsp of red chill powder and half tsp of haldi powder and mix them together and keep aside.
• Heat ghee in a vessel, put bay leaves, cloves, a pinch of asafoetida and cumin seeds in it.
• Pour the yoghurt mixture into it. When you see the ghee coming on the surface, you know it is cooked.
• Then add the balls to it.
• Toss it several times. Sprinkle some garam masala and mango powder and garnish it with fresh coriander.