Himachali Style Pahari Khatta Recipe (Boondi In Tangy Yogurt Curry)
A thick and tangy boondi curry made with roasted chickpea flour that can be served along with hot phulkas.
Himachali Style Pahari Khatta Recipe (Boondi In Tangy Yogurt Curry) is a famous dish from Himachal which is also a part of the Pahari cuisine. Khatta is a yogurt curry that is mixed with fried small besan balls called as Boondi. The flavors of the curry is tangy by the addition of amchur powder. The pahari cuisine follow a simple cooking method with the basic ingredients available in their region. The boondi gives a nice crunch to the curry when it is had hot.
If you are looking for more curry recipes here are some :
- 1/2 cup Boondi
- 1 pinch Asafoetida (hing)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cardamom Powder (Elaichi)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 tablespoons Gram flour (besan)
- 1 cup Curd (Dahi / Yogurt)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder
- Salt , to taste
- Sunflower Oil
- 1 sprig Coriander (Dhania) Leaves
How to make Himachali Style Pahari Khatta Recipe (Boondi In Tangy Yogurt Curry)
To begin making the Khatta Recipe, whisk curd, besan flour, red chilli powder, coriander powder, amchur powder, turmeric powder, salt with 1 1/2 cups of water in a bowl till no lumps are formed.
Heat a kadai with oil, add fenugreek seeds, cinnamon, cardamom and hing and allow the flavor to release for few seconds.
Lower the heat and add the whisked yogurt mixture. Keep stirring till the the kadhi thickens little.
Switch off the heat, add the boondi and some chopped coriander leaves and serve.