Serves : 6

Cooking time :  1 hour


1 ½ cups basmati rice, soaked in water for 2 hours

1 cup gram flour (besan)

1 ½ tsp. chilli powder

½ tsp. turmeric powder

1 tsp. garam masala powder

½ cup raisins, soaked in water, drained

5 tbsp. ghee

1 tsp. cummin seeds

¼ tsp. asafoetida

Salt to taste


1. Drain rice.  Cook in fresh water (3 ½ cups) till done.  Drain out all water.  Reserve rice.  Knead a dough with besan, ½ tsp. cummin seeds, ½ tsp. garam masala, ½ tsp. chilli powder, 1 tbsp. ghee, a little turmeric and salt, adding water.  Knead and roll in cylindrical shapes – 8 in all, 2 cm. in diameter.  Boil water in a large pan and as it simmers, put the rolls in it.  Cook till the rolls are done and white in colour.  Drain and reserve the gatthas.

2. Heat remaining ghee.  Add cummin seeds, asafoetida and the sliced gatthas.  Add raisins and stir.  Add all remaining spices and the cooked rice.  Mix well and heat through. 

3. Serve hot.

Recipe by Rehana khambaty


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