Khatta

This is my all time favorite dish in 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.

You can make your own the boondi or buy it. A good brand of Boondi is Haldirams and is available at any Indian grocery store.

Serves 8

Ingredients:

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)

1 large stick of cinnamon/ dalchini

2 black cardamon pods

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

METHOD:

­Boondies:

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.

KHATTA GRAVY:

• Heat 4 tablespoons of mustard oil.
• Add ½ teaspoon methi seeds, dalchini, moti eilachi 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.