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

Method:

1. With some water, make a firm dough using all the ingredients.
2. Boil water in a vessel.
3. Make long, round, cylindrical strips from the dough and put in the boiling water for 7-8 minutes.
4. Strain and keep aside.
5. When a little cool, cut them into small round balls.
6. 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.
7. Heat ghee in a vessel, put bay leaves, cloves, a pinch of asafoetida and cumin seeds in it.
8. Pour the yoghurt mixture into it. When you see the ghee coming on the surface, you know it is cooked.
9. Then add the balls to it.
10. Toss it several times. Sprinkle some garam masala and mango powder and garnish it with fresh coriander.

Recipe courtesy of Prachi