Khatta

Khatta

Fried lentil drops cooked in gravy

Ingredients

  • 4 tablespoons coriander powder (dhaniya)
  • Salt to taste
  • 10 cups of water
  • 2 black cardamon pods
  • 1 large stick of cinnamon/dalchini
  • 1/2 teaspoon fenugreek seeds (methi)
  • 1/2 teaspoon asafetida (hing)
  • 1 bunch cilantro
  • 2 teaspoons turmeric powder
  • 6 tablespoons amchur (mango powder)
  • 1 teaspoon chili powder
  • 8 tablespoons besan (chickpea flour)

For boondi

  • 1 cup of besan (chick pea flour)
  • 1/4 teaspoon turmeric
  • 1 teaspoon coriander powder (dhaniya)
  • Chili powder to taste

Instructions

  1. In a bowl whisk together all the ingredients for the boondi with water.
  2. Heat 5-6 cups of mustard oil for frying.
  3. Sieve the boondi batter through a sieve with rounded holes and fry the boondi till crisp but do not brown. Set aside.
  4. Heat 4 tablespoons of mustard oil.
  5. Add 1/2 teaspoon methi seeds, dalchini, moti eilachi and 1/2 teaspoon of hing (asafetida).
  6. Combine and add the coriander powder, besan, chili powder, turmeric, amchur powder, salt and mix well.
  7. Add 10 cups of water and stir very well smoothing out any bumps and bubbles.
  8. Boil for 15 minutes. Add the boondi and boil for 5 minutes.
  9. Take the pot off the fire and set aside as the mixture will thicken.
  10. Garnish with chopped cilantro. Serve hot with white rice.

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