Khatta
Ingredients
- Ingredients for Khatta
- 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 ⓘ
- AA1/2 teaspoon of asafetida (hing)
- AA1/2 teaspoon fenugreek seeds (methi)
- 1 large stick of cinnamon/ dalchini
- 2 black cardamon pods ⓘ
- 10 cups of water
- Salt to taste ⓘ
Instructions
- 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.
- KHATTA GRAVY:
- Heat 4 tablespoons of mustard oil.
- Add AA1/2 teaspoon methi seeds, dalchini, moti eilachi and AA1/2 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.
Nutrition & Diet Analysis (per serving)
309
kcal
15% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).