Himachali khatta

Himachali Khatta is one of the most popular dishes prepared in traditional function which is called Dham. This recipe is sweet and sour in taste and is usually eaten with rice in the Himachal region.
Ingredients 
Rice flour: 1 1/2 Serving spoon
Oil : 4-5 table spoons
Aamchoor / dry mango Powder or solid extract: 3 table spoon
Laal Mirch(Chili): 1/2 tea spoon
Haldi (Turmeric): 1/2 tea spoon
Salt : According to taste
Dhaniya Powder (Coriander): 1/2 tea spoon
'Kale Chane'(Black grams)  soaked over night
Water : 500 ml
Way to cook:
Take a pan or 'Kadahi' and add oil to it. Once the oil is hot, add soaked 'Kale chane' to it. Fry them for a while and add  haldi(turmeric), salt,  lal mirch(red chili) and dhaniya powder. Add some water and cook it for 4 mins on low flame. Add some water to rice flour in a separate bowl and stir it well so that there are no lumps.You can use wheat flour, if you don't have rice flour.Once the water in the 'kadahi' dries up, add Aamchur' powder(Mango Powder) and stir it for half a minute. Now add the mixture of flour and water kept in the bowl to the  'kadahi'. Add some water keeping the proportion in mind. Boil it for a while and the dish is ready.


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