Ingredients
1 cup Gram flour (besan)
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
Salt to taste
Soda bicarbonate a pinch
1/2 tsp Cumin seeds
1/2 inch piece Ginger (chopped)
2 tbsps Yogurt
7-8 Fresh mint leaves (chopped)
Oil to deep fry
For rice
1 1/2 cups Basmati rice (soaked)
4 tbsps Ghee
2 Bay leaves
5-6 Cloves
3 Green cardamoms
2 Black cardamoms
2 inch stick Cinnamon
3 tsps Ginger paste
Salt to taste
2 tsps Garam masala powder
1 tsp Roasted cumin powder
1 cup Green peas (shelled)

Method
Mix gram flour, turmeric powder, red chilli powder, salt, soda bicarbonate, cumin seeds, ginger, yogurt and mint leaves. Add a little water to make a stiff dough. Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let gattas cool a bit. Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black cardamoms, cinnamon, ginger paste and sauté for a minute. Add drained rice and continue to sauté.Heat sufficient oil in a kadai and deep fry boiled gattas. Drain and add to rice. Add salt, garam masala powder, roasted cumin powder and mix. Add three cups of water and bring to a boil. Add green peas and mix. Reduce heat, cover and cook till done.