This sour dish is all about the flavours of amchur powder (made with dried mangoes) and chickpea flour. The recipe uses fried besan ka boondis to add some crunch but this can be substituted with regular chickpeas too.
Chef - Malini Horiuchi, Food Blogger at The Restaurant Fairy's Kitchen
Serves - 8
Prep Time -
Cook Time -
Total Time -
Ingredients of Khatta
4 heaped tablespoons coriander powder (dhaniya)
8 heaped tablespoons besan (chickpea flour)
1 teaspoon chili powder
6 heaped tablespoons of amchur (mango powder)
2 teaspoons turmeric powder
1 bunch of cilantro
1/2 teaspoon of asafetida (hing)
1/2 teaspoon fenugreek seeds (methi)
1 large stick of cinnamon/dalchini
2 black cardamon pods
10 cups of water
Salt to taste
For the boondi:
1 cup of besan (chick pea flour)
1/4 teaspoon turmeric
1 teaspoon coriander powder (dhaniya)
Chili powder to taste
1/4 cup water
How to Make Khatta
For the Boondies:
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.
For the Khatta Gravy:
1. Heat 4 tablespoons of mustard oil.
2. Add 1/2 teaspoon methi seeds, dalchini, moti eilachi and 1/2 teaspoon of hing (asafetida).
3. Combine and add the coriander powder, besan, chili powder, turmeric, amchur powder, salt and mix well.
4. Add 10 cups of water and stir very well smoothing out any bumps and bubbles.
5. Boil for 15 minutes. Add the boondi and boil for 5 minutes.
6. Take the pot off the fire and set aside as the mixture will thicken.
7. Garnish with chopped cilantro. Serve hot with white rice.