Khatta (खट्टा) is from Himachal Pradesh , the Pahari cuisine. Khatta literally means sour and that is really what this dish is all about.It’s a scrumptiously sour gravy which is made of amchur powder which is basically a spice made by pulverizing dried green mangos. The way I like making khatta is with fried besan ka boondis (fried chick pea flour balls) but this can be substituted with regular chickpeas too.
Regional Dish: Himachal Pradesh
Cuisine Style: Pahari | Cooking Time 30 mins | Take it with rice/ roti | Type Curry| Shelf Life: 1 day| Quantity: 8 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (350Kcal), Carbohydrates (15g), Protein (10g), Fat (15g)
- 4 heaped tablespoons coriander powder (dhaniya)
- 8 heaped tablespoons besan (chick pea flour)
- 1 teaspoon chili powder
- 6 heaped tablespoons of amchur (mango powder)
- 2 teaspoons turmeric powder
- 1 bunch of cilantro
- ½ teaspoon of asafetida (hing)
- ½ teaspoon fenugreek seeds (methi)
- 10 cups of water
- Salt to taste
Ingredients for boondi
- 1 cup of besan (chick pea flour)
- 1/4 teaspoon turmeric
- 1 teaspoon coriander powder (dhaniya)
- Chili powder to taste
- ¼ cup water
- In a bowl whisk together all the ingredients for the boondi with water.
- Heat 5-6 cups of mustard oil for frying.
- Sieve the boondi batter through a sieve with rounded holes and fry the boondi till crisp but do not brown.
- Set aside.
- Heat 4 tablespoons of mustard oil.Add ½ teaspoon methi seeds and ½ teaspoon of hing (asafetida).
- Combine and add the coriander powder, besan, chili powder, turmeric, amchur powder, salt and mix well.Add 10 cups of water and stir very well smoothing out any bumps and bubbles.
- Boil for 15 minutes
- Add the boondi and boil for 5 minutes.
- Take the pot off the fire and set aside as the mixture will thicken.
- Garnish with chopped cilantro.
- Serve hot with white rice.