For The Gattas

1 1/2 cups besan (Bengal gram flour)

1 1/2 tsp chilli powder

1 tsp fennel seeds (saunf)

1 tsp carom seeds (ajwain)

1 1/2 tbsp curd (dahi)

2 pinches baking soda

5 tsp oil

salt to taste

oil for deep-frying

For The Pulao

3 cups soaked and cooked long grain rice (Basmati chawal)

1 tbsp oil

1 cardamom (elaichi)

2 clove (laung / lavang)

1/2 tsp cumin seeds (jeera)

1/2 tsp mustard seeds ( rai / sarson)

1/4 tsp asafoetida (hing)

1/2 cup deep-fried sliced onions

1 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1/2 tsp garam masala

salt to taste

To Be Blended Into A Smooth Paste , (using 2 Tbsp Of Water)

4 garlic (lehsun) cloves

1/2 tbsp roughly chopped green chillies

1 tsp roughly chopped ginger (adrak)

1/2 cup sliced onions

For The Garnish

2 tbsp finely chopped coriander (dhania)