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Khatta (खट्टा)


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



  1. In a bowl whisk together all the ingredients for the boondi with water.
  2. Heat 5-6 cups of mustard oil for frying.
  3. Sieve the boondi batter through a sieve with rounded holes and fry the boondi till crisp but do not brown.
  4. Set aside.


  1. Heat 4 tablespoons of mustard oil.Add ½ teaspoon methi seeds and ½ teaspoon of hing (asafetida).
  2. 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.
  3. Boil for 15 minutes
  4. Add the boondi and boil for 5 minutes.
  5. Take the pot off the fire and set aside as the mixture will thicken.
  6. Garnish with chopped cilantro.
  7. Serve hot with white rice.

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