Recipe: Appetizing Himachali Khatta (sweet and sour black chick peas)

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Himachali Khatta (sweet and sour black chick peas).

Himachali Khatta (sweet and sour black chick peas) You can have Himachali Khatta (sweet and sour black chick peas) using 23 ingredients and 10 steps. Here is how you cook that.

Ingredients of Himachali Khatta (sweet and sour black chick peas)

  1. You need 1 cup of Kala Chana (Black Chickpeas), soaked over night.
  2. You need 1 of Bay leaf (tej patta).
  3. Prepare 1 of black cardamom.
  4. You need 1 of Onion finely chopped.
  5. It’s 4 cloves of garlic chopped.
  6. You need 1 of green chilli finely chopped.
  7. You need 1 teaspoon of Mustard oil.
  8. Prepare 1/2 teaspoon of Mustard seeds.
  9. Prepare 1/2 teaspoon of Cumin (Jeera) seeds.
  10. You need 1 teaspoon of fresh mint leaves finely chopped.
  11. Prepare For of spiced water.
  12. Prepare 2 cups of Water, (the water in which chickpeas were boiled.).
  13. It’s 1/4 cup of walnut powder.
  14. You need 1 tablespoon of Jaggery.
  15. You need 1 teaspoon of Coriander Powder.
  16. It’s 1 teaspoon of Garam masala powder.
  17. Prepare 1 teaspoon of Dry Mango Powder.
  18. It’s 1 teaspoon of Red chilli powder.
  19. Prepare 1/4 teaspoon of Asafoetida (hing).
  20. It’s 1 teaspoon of Gram flour (besan).
  21. Prepare 1 teaspoon of Turmeric powder (Haldi).
  22. It’s 1/4 teaspoon of cinnamon powder.
  23. You need 1/2 teaspoon of salt or to taste.

Himachali Khatta (sweet and sour black chick peas) step by step

  1. To begin making the Himachali Khatta recipe, cook the soaked black chickpeas (kala chana) in a pressure cooker with salt, and required water(approximately one and a half glass) for 15 minutes.
  2. Once it cools down, drain out the water and keep it aside and use it to make spiced water..
  3. Mix all the dry ingredient including jaggery, walnut powder, gram flour, asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder, red chilli powder, salt to the water which we got after boiling chickpeas, in a big mixing bowl..
  4. On other hand, heat a pan and add mustard oil till it starts to smoke. Reduce the flame, add bay leaf, mustard seeds, cumin seeds, cardamom pod and asafoetida. Let it crackle for about 30 seconds..
  5. Add the onions, garlic and green chillies and sauté until the onions soften (about 3 to 4 minutes)..
  6. Add spiced water mixture and bring it to a boil..
  7. Add the boiled chickpeas (kala chana) and cinnamon powder and mix everything properly..
  8. Cook it on low flame for about 8 to 10 minutes until all the aromas get infused into the Himachali Khatta..
  9. Once it is cooked add the chopped mint leaves and switch off the flame and serve hot..
  10. Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner..

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