Himachali Style Pahari Khatta
A traditional Himachali dish from Himachal Pradesh, originating from the Pahari cuisine, characterized by a tangy yogurt curry with a hint of spice and a crunchy boondi texture.
Ingredients
Main
- salt (optional) (whole)
- Cardamom Powder — 2 piece (ground)
- coriander powder — 1 tsp (ground)
- Gram Flour — 2 tbsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- methi seeds — 0.5 tsp (whole)
- Boondi (Masala - Spicy Grade) — 0.5 cup (ground)
- Coriander Leaves — 1 piece (ground)
- Sunflower Oil (optional) (whole)
- Curd — 1 cup (whole)
- Turmeric Powder — 0.25 tsp (ground)
- cinnamon stick — 1 piece (ground)
Tempering
- Asafoetida — 1 pinch (ground)
Method
- 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.
- Keep stirring till the the kadhi thickens little.Switch off the heat, add the boondi and some chopped coriander leaves and serve.
Common questions
- Himachali Style Pahari Khatta ko English mein kya kehte hain?
- हिमाचली स्टाइल पहाड़ी खट्टा (खट्टी दही वाली बूंदी) ko English mein Himachali Style Pahari Khatta likhte hain.
- Ek plate Himachali Style Pahari Khatta mein kitni calories hoti hain?
- 106 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai — 15 min taiyari, 15 min pakana.