Himachali Style Pahari Khatta Recipe (Boondi in Tangy Yogurt Curry)
Himachali Style Pahari Khatta is a delightful, flavorful dish from the picturesque hills of Himachal Pradesh. This beloved curry is a perfect example of traditional Pahari cuisine, known for its simplicity and use of fresh, locally available ingredients. The dish features boondiβcrispy fried gram flour ballsβimmersed in a tangy, spiced yogurt curry that leaves a mouth-watering taste. With the hint of amchur powder (dried mango powder) and the crunch of boondi, itβs a perfect comfort food for lunch, especially when served with hot steamed rice or chapati. Hereβs how to prepare this irresistible Himachali delicacy!
Ingredients
| Ingredient | Quantity |
|---|---|
| Boondi | 1/2 cup |
| Asafoetida (hing) | 1 pinch |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom Powder (Elaichi) | 2 pods |
| Methi Seeds (Fenugreek) | 1/2 teaspoon |
| Gram Flour (Besan) | 2 tablespoons |
| Curd (Dahi / Yogurt) | 1 cup |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Oil | 1 tablespoon |
| Coriander Leaves (Dhania) | 1 sprig, chopped |
Preparation Time: 0 minutes
Cooking Time: 15 minutes
Total Time: 15 minutes
Instructions
-
Whisk the Yogurt Base
In a large mixing bowl, whisk the curd (yogurt) until smooth. Add gram flour (besan), red chilli powder, coriander powder, amchur powder, turmeric powder, and salt. Gradually add 1 1/2 cups of water while whisking continuously to avoid lumps. Keep whisking until the mixture is smooth and lump-free. -
Temper the Spices
Heat oil in a kadai (wok) over medium heat. Once the oil is hot, add methi seeds (fenugreek), cinnamon stick, cardamom pods, and a pinch of asafoetida (hing). Let them sizzle and release their aroma for a few seconds. This step infuses the oil with wonderful flavors. -
Prepare the Curry
Reduce the heat to low and carefully pour the whisked yogurt mixture into the kadai. Stir constantly to prevent the yogurt from curdling. Keep stirring until the curry begins to thicken slightly. This should take around 5-7 minutes. -
Add Boondi and Garnish
Once the curry has thickened, turn off the heat. Add the boondi into the curry and gently stir. The boondi will absorb some of the curry, becoming soft while still retaining a slight crunch. Garnish with freshly chopped coriander leaves to add a burst of freshness. -
Serve and Enjoy
Serve this tangy, flavorful Pahari Khatta hot with steamed rice or phulka (Indian flatbread). You can also pair it with a side of Bhindi Masala (Bhindi Tamatar Ki Sabzi) for a wholesome and satisfying lunch.
Serving Suggestions:
This Pahari Khatta is best enjoyed immediately after preparation, as the boondi will continue to absorb the curry and soften over time. Serve it as a main course with steamed rice or chapati, or pair it with a vegetable side like Bhindi Masala for a hearty meal.
Tips:
- If you like your curry a bit spicier, feel free to adjust the amount of red chilli powder.
- To make it a little more creamy, you can add a tablespoon of cream to the yogurt mixture before cooking.
- If you donβt have boondi, you can substitute it with small fried gram flour dumplings, though boondi is the traditional choice.
Conclusion
The Himachali Style Pahari Khatta is a delightful vegetarian curry that combines the tanginess of yogurt with the crunch of boondi. The dish is full of aromatic spices that take you on a culinary journey to the hills of Himachal Pradesh. It is simple to prepare yet bursting with flavor, making it an ideal dish for a comforting lunch. Enjoy the authentic taste of Himachali cuisine with this easy-to-make recipe, perfect for any occasion!
