Himachali Style Pahari Khatta Recipe (Boondi in Tangy Yogurt Curry)
Cuisine: Himachal
Course: Lunch
Diet: Vegetarian
Servings: 4
Total Time: 15 minutes
Prep Time: 0 minutes
Cook Time: 15 minutes
Himachali cuisine offers a rich and comforting array of flavors, with influences from the rugged terrain and natural abundance of the region. One such iconic dish is the Pahari Khatta, a tangy yogurt-based curry often served with boondi (fried chickpea flour balls) that adds a delightful texture to the creamy, spicy sauce. This dish combines aromatic spices with a refreshing yogurt tang, making it the perfect accompaniment to steaming rice or soft, fluffy phulkas. A hearty and nourishing meal, Pahari Khatta brings the flavors of Himachal right into your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boondi | 1/2 cup |
| Asafoetida (Hing) | 1 pinch |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom Powder (Elaichi) | 2 pods (or 1/2 tsp) |
| Fenugreek Seeds (Methi) | 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 Chili Powder | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For frying |
| Fresh Coriander Leaves (Dhania) | 1 sprig (for garnish) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5g |
| Carbohydrates | 18g |
| Fat | 7g |
| Fiber | 3g |
| Sodium | 300mg |
Instructions
Step 1: Prepare the Yogurt Mixture
- Begin by whisking the curd (yogurt) in a bowl. Add the gram flour (besan), red chili powder, coriander powder, turmeric powder, and salt. Slowly pour in 1 1/2 cups of water and continue whisking until the mixture is smooth and lump-free. Set the yogurt mixture aside.
Step 2: Temper the Spices
- Heat a kadai (wok) or a deep pan over medium heat. Once hot, add sunflower oil. When the oil heats up, add the fenugreek seeds, cinnamon stick, cardamom pods, and a pinch of asafoetida (hing). Sauté for a few seconds to allow the spices to release their aromatic flavors.
Step 3: Cook the Yogurt Base
- Lower the heat to medium-low and carefully pour the prepared yogurt mixture into the pan. Stir continuously to prevent the yogurt from curdling. Continue to cook and stir until the curry thickens slightly. You may adjust the heat to prevent the mixture from boiling over.
Step 4: Add Boondi
- Once the yogurt curry reaches a slightly thick consistency, switch off the heat. Gently fold in the boondi and allow it to absorb the flavors of the curry. Boondi will soften and soak in the tangy yogurt, making it even more delicious.
Step 5: Garnish and Serve
- Finally, garnish the Pahari Khatta with freshly chopped coriander leaves. Serve this flavorful Boondi in Tangy Yogurt Curry hot, alongside steaming rice or soft phulkas. For an extra touch, pair it with a side of Bhindi Masala (Bhindi Tamatar Ki Sabzi) for a wholesome and satisfying lunch.
Tips:
- Boondi: You can either use store-bought boondi or make your own at home. If using store-bought boondi, be sure to soak it briefly in water to soften it before adding it to the curry.
- Spices: The spices in this dish can be adjusted according to your preference for heat. Feel free to add more chili powder or a bit of garam masala for a more robust flavor.
- Vegan Option: For a vegan version, replace yogurt with vegan yogurt (such as coconut or almond yogurt) and use a plant-based oil.
Serving Suggestions:
The Himachali-style Pahari Khatta pairs wonderfully with hot steamed rice or phulka. For an added touch, you can also serve it with a vegetable curry like Bhindi Masala to complete the meal.
This dish captures the essence of Himachali cuisine with its balance of tangy yogurt, aromatic spices, and crunchy boondi. It is both comforting and satisfying, offering a taste of the Himalayas in every bite. Enjoy this delightful recipe with your loved ones for a traditional, comforting lunch!
