Himachali Style Pahari Khatta Recipe (Boondi In Tangy Yogurt Curry)
A vegetarian Himachal recipe with boondi, pinch asafoetida (hing), inch cinnamon stick (dalchini). Ready in 15 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
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
cardamom powder (elaichi)(2)tablespoons flour (besan)(2 gram)curd (dahi / yogurt)(1 cup)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)salt - to tastesprig coriander (dhania) leaves(1) - 2
Heat a kadai with oil, add fenugreek seeds, cinnamon, cardamom and hing and allow the flavor to release for few seconds
inch cinnamon stick (dalchini)(1)cardamom powder (elaichi)(2)methi seeds (fenugreek seeds)(1/2 teaspoon) - 3
Lower the heat and add the whisked yogurt mixture
- 4
Keep stirring till the the kadhi thickens little
- 5
Switch off the heat, add the boondi and some chopped coriander leaves and serve
boondi(1/2 cup)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves(1) - 6
Serve the Khatta Recipe along with with hot steamed rice or phulka by the side and also a Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) to enjoy a comforting lunch with your loved ones
Nutrition Facts
Per serving
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Himachali Style Pahari Khatta Recipe (Boondi In Tangy Yogurt Curry)
A vegetarian Himachal recipe with boondi, pinch asafoetida (hing), inch cinnamon stick (dalchini). Ready in 15 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
6 steps- 1
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
cardamom powder (elaichi)(2)tablespoons flour (besan)(2 gram)curd (dahi / yogurt)(1 cup)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)salt - to tastesprig coriander (dhania) leaves(1) - 2
Heat a kadai with oil, add fenugreek seeds, cinnamon, cardamom and hing and allow the flavor to release for few seconds
inch cinnamon stick (dalchini)(1)cardamom powder (elaichi)(2)methi seeds (fenugreek seeds)(1/2 teaspoon) - 3
Lower the heat and add the whisked yogurt mixture
- 4
Keep stirring till the the kadhi thickens little
- 5
Switch off the heat, add the boondi and some chopped coriander leaves and serve
boondi(1/2 cup)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves(1) - 6
Serve the Khatta Recipe along with with hot steamed rice or phulka by the side and also a Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) to enjoy a comforting lunch with your loved ones
About this recipe
A vegetarian Himachal recipe with boondi, pinch asafoetida (hing), inch cinnamon stick (dalchini). Ready in 15 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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