Katachi Amti Recipe (Spicy Accompaniment To Maharashtrian Puran Poli)
A vegetarian Maharashtrian Recipes recipe with dal stock - water left over from cooking the chana dal for puran poli, water - (or as required to thin down the stock), cloves (laung). Ready in 25 min, serves 4.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making the Katachi Amti recipe, first mix water with the stock (also called as Kat)
dal stock - water left over from cooking the chana dal for puran poli(2 cups)water - (or as required to thin down the stock)(1 cup) - 2
Heat the oil in a saucepan
- 3
Add the mustard seeds
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 4
Once they splutter, add the cloves, bay leaf and peppercorns
cloves (laung)(3)to 2 whole black peppercorns(1)bay leaf (tej patta)(1) - 5
Fry for few seconds and then add the cumin seeds
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 6
Add curry leaves and coriander leaves
to 6 curry leaves - torn into(5 pieces)coriander (dhania) leaves - handful - 7
Add the diluted Kat
- 8
Add jaggery, tamarind pulp, Masala and season with salt
jaggery - grated (adjust the amount to taste)(1 teaspoon)tamarind paste - (adjust the amount to taste)(1 teaspoon)maharashtrian goda masala(1/2 teaspoon)salt - to taste - 9
Bring it to a rolling boil and serve hot
- 10
Spicy Katchi Amti complements the sweet Puran Poli or you can also serve it with steamed rice
dal stock - water left over from cooking the chana dal for puran poli(2 cups)
Nutrition Facts
Per serving
Rate this recipe
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Katachi Amti Recipe (Spicy Accompaniment To Maharashtrian Puran Poli)
A vegetarian Maharashtrian Recipes recipe with dal stock - water left over from cooking the chana dal for puran poli, water - (or as required to thin down the stock), cloves (laung). Ready in 25 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Directions
10 steps- 1
To begin making the Katachi Amti recipe, first mix water with the stock (also called as Kat)
dal stock - water left over from cooking the chana dal for puran poli(2 cups)water - (or as required to thin down the stock)(1 cup) - 2
Heat the oil in a saucepan
- 3
Add the mustard seeds
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 4
Once they splutter, add the cloves, bay leaf and peppercorns
cloves (laung)(3)to 2 whole black peppercorns(1)bay leaf (tej patta)(1) - 5
Fry for few seconds and then add the cumin seeds
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 6
Add curry leaves and coriander leaves
to 6 curry leaves - torn into(5 pieces)coriander (dhania) leaves - handful - 7
Add the diluted Kat
- 8
Add jaggery, tamarind pulp, Masala and season with salt
jaggery - grated (adjust the amount to taste)(1 teaspoon)tamarind paste - (adjust the amount to taste)(1 teaspoon)maharashtrian goda masala(1/2 teaspoon)salt - to taste - 9
Bring it to a rolling boil and serve hot
- 10
Spicy Katchi Amti complements the sweet Puran Poli or you can also serve it with steamed rice
dal stock - water left over from cooking the chana dal for puran poli(2 cups)
About this recipe
A vegetarian Maharashtrian Recipes recipe with dal stock - water left over from cooking the chana dal for puran poli, water - (or as required to thin down the stock), cloves (laung). Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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