full recipe video link in description

Ingredients

• 2 cups Basmati Rice (rinsed and drained)
• 1 cup Green Peas (frozen) (thawed)
• 1 cup Besan (Gram Flour) (sifted)
• 2 tablespoons Plain Yogurt (room temperature)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• to taste Salt
• 6 tablespoons Ghee (divided for different dishes)
• 2 medium Potatoes (peeled and cubed)
• 1 large Onion (thinly sliced)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Coriander Powder
• ½ teaspoon Garam Masala
• 2 cups Whole Wheat Flour (for paratha dough)
• 2 tablespoons Oil (vegetable) (mixed into paratha dough)
• 4 Green Chilies (slit lengthwise, seeds removed if less heat)
• 1 cup Buttermilk (Chaach) (well‑shaken)
• ½ teaspoon Mustard Seeds
• 5 Curry Leaves

Instructions

1. Prepare Gatte Dough

   In a mixing bowl combine besan, turmeric, red chili powder, salt, yogurt and 2 Tbsp ghee. Knead into a smooth, non‑sticky dough adding a splash of water if needed.

   Time: PT5M

2. Steam Gatte

   Place the dough in a greased steaming tray, steam over boiling water for 15 minutes until firm. Remove and let cool slightly.

   Time: PT15M

3. Cut Gatte

   Using a knife, cut the steamed dough into ½‑inch thick bite‑size pieces.

   Time: PT5M

4. Rinse & Soak Rice

   Rinse basmati rice until water runs clear, then soak in water for 5 minutes.

   Time: PT5M

5. Cook Gatte Matar Pulao

   Drain rice. In a large pot heat 2 Tbsp ghee, add cumin seeds, then add rice, peas, gatte pieces, salt and 3 cups water. Bring to boil, then simmer covered on low heat for 15 minutes until rice is cooked and water absorbed.

   Time: PT15M

6. Prep Potato‑Onion Gravy

   Peel and cube potatoes; thinly slice onion.

   Time: PT5M

7. Cook Potato‑Onion Gravy

   In a skillet heat 2 Tbsp ghee, add cumin seeds, then add potatoes and onions. Fry on medium heat until potatoes are golden and onions translucent, about 10 minutes. Stir in coriander powder, garam masala, and salt; add ¼ cup water, cover and simmer 5 minutes until potatoes are tender.

   Time: PT10M

8. Make Lachha Paratha Dough

   In a bowl combine whole wheat flour, salt, 2 Tbsp oil and enough water (about ¾ cup) to form a soft, pliable dough. Knead for 2 minutes, then cover with a damp cloth.

   Time: PT5M

9. Rest Dough

   Let the dough rest for 10 minutes at room temperature.

   Time: PT10M

10. Roll & Cook Lachha Paratha

    Divide dough into 4 balls. Roll each ball into a thin circle, brush lightly with ghee, fold in a pleated manner, then roll again gently. Cook on a hot tawa, applying ghee on both sides, until golden brown spots appear (about 4 minutes per paratha).

    Time: PT10M

11. Prepare Ghee‑Fried Triangular Snacks

    Take any leftover dough, roll thin, cut into 2‑inch triangles. Heat 1 Tbsp ghee in a skillet and shallow‑fry triangles until crisp and golden on both sides (about 3 minutes). Drain on paper towel.

    Time: PT5M

12. Slice Green Chilies

    Wash chilies, slit lengthwise, remove seeds if you prefer less heat.

    Time: PT3M

13. Cook Yummy Mirchi in Buttermilk

    In a small pan heat 1 Tbsp ghee, add mustard seeds and curry leaves. When they crackle, add sliced chilies and sauté 1 minute. Pour in the buttermilk, add a pinch of turmeric and salt, and simmer on low heat for 7 minutes until the gravy thickens slightly.

    Time: PT7M

Nutrition Facts

Calories

620

Protein

12 g

Carbohydrates

85 g

Fat

25 g

Fiber

9 g

Ingredient Substitutions

• Instead of Basmati Rice: Long grain white rice
• Instead of Green Peas (frozen): Fresh peas
• Instead of Besan (Gram Flour): Chickpea flour
• Instead of Plain Yogurt: Buttermilk
• Instead of Red Chili Powder: Paprika
• Instead of Ghee: Clarified butter, vegetable oil (for frying only)
• Instead of Potatoes: Sweet potatoes
• Instead of Onion: Shallots
• Instead of Whole Wheat Flour: All‑purpose flour (softer texture)
• Instead of Oil (vegetable): Olive oil (mild flavor)
• Instead of Green Chilies: Jalapeño (milder)
• Instead of Buttermilk (Chaach): Yogurt diluted with water
• Instead of Curry Leaves: Bay leaf (different flavor)

Equipment Needed

• Large Pot
• Steamer Basket
• Skillet / Frying Pan
• Tawa (flat griddle)
• Rolling Pin
• Mixing Bowls
• Sharp Knife
• Spatula
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Steaming the gatte until firm (Step 2)
• Cooking the pulao with the right water ratio (Step 5)
• Ensuring potatoes are golden before adding water (Step 7)
• Properly pleating and rolling the paratha for layers (Step 10)
• Simmering buttermilk without curdling (Step 13)

Chef Tips from the Video

• Toast the gatte pieces briefly in ghee before adding to the pulao for extra aroma.
• Add a few whole cloves and a cinnamon stick to the pulao for a festive Rajasthani twist.
• For extra crispness, fry the triangular snacks in a mix of ghee and a splash of oil.

Troubleshooting

Storage

Refrigerator: Store each component in airtight containers for up to 3 days.

Freezer: Paratha and gatte can be frozen for up to 1 month; reheat in a skillet with a little ghee.

Room temperature: Do not keep the buttermilk‑based mirchi at room temperature for more than 2 hours.

Make-Ahead Tips

• Steam gatte a day ahead and store in the fridge; add to pulao when ready.
• Paratha dough can be prepared 2 hours in advance and kept covered.
• The mirchi‑buttermilk gravy improves in flavor after chilling for a few hours.

Frequently Asked Questions