Chane Ka Khatta is an Indian curry created from black chickpeas (kale chane) cooked in a tangy and spicy gravy flavored with tamarind (imli).
This is among the hottest dishes from the northern state of Himachal Pradesh the place it is vitally generally ready in each family and is eaten with plain steamed rice.
Kale chane ka khatta can also be one of many major dishes ready in Himachali Dham, which is a well-liked conventional feast in Himachal Pradesh, ready on particular events like weddings, festivals and so forth.
‘Khatta’ in Hindi means bitter. Because the title suggests, this dish has a bitter style the place the dominant taste comes from the addition of imli (tamarind). Amchur (dry mango powder) can be used as an alternative as a substitute.
Chane ka khatta is a really wholesome excessive protein dish because of the addition of black chickpeas. Simplicity of components and steps adopted to make this recipe makes it a straightforward & value efficient but scrumptious dish.
There isn’t a onion or tomato added within the gravy for this recipe. As a substitute the gravy is thickened by including roasted complete wheat flour or besan (chickpea flour).
It additionally makes a pleasant change from the extra widespread lentil & chickpea preparations made in an onion-tomato or yogurt based mostly gravy and provides a better selection and provides an acidic contact to the meals.
To make Himachali Chane Ka Khatta at house comply with the detailed step-by-step recipe with pictures posted under.
See extra associated recipes like:
Chane Ka Khatta Recipe | Himachali Khatta
Chane Ka Khatta is a well-liked curry from Himachal Pradesh, created from black chickpeas cooked in a tangy and spicy gravy flavored with tamarind.
- 1.5 Cups Kale Chane (Black Chickpeas) cooked
- 1-2 Inexperienced Chillies
- 2 Tablespoons Entire Wheat Flour (Gehun ka Atta)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/8 Teaspoon Heeng (Asafoetida)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Crimson Chilli Powder
- 2 Tablespoons Tamarind Powder (Imli)
- 1 Teaspoon Dried Mint Powder (Pudina)
- 1 Teaspoon Salt
- 1 Teaspoon Saunf (Fennel Seeds)
- 1 Tablespoon Cooking Oil
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Warmth oil in a pan. Add cumin seeds (jeera) and asafoetida (heeng).
1 Teaspoon Cumin Seeds (Jeera), 1/8 Teaspoon Heeng (Asafoetida)
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When cumin seeds begin to splutter, add finely chopped inexperienced chillies. Stir fry for just a few seconds, then add pink chilli powder, coriander powder and salt.
1-2 Inexperienced Chillies, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1 Teaspoon Crimson Chilli Powder, 1 Teaspoon Salt
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Then add complete wheat flour and prepare dinner for a minute until it will get roasted. This kinds the bottom for the gravy. You can even use besan (chickpea flour) as an alternative to complete wheat flour.
2 Tablespoons Entire Wheat Flour (Gehun ka Atta)
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Combine tamarind powder with water to type a paste. Then add it to the pan together with dry mint powder (pudina) and fennel seeds.
2 Tablespoons Tamarind Powder (Imli), 1 Teaspoon Saunf (Fennel Seeds), 1 Teaspoon Dried Mint Powder (Pudina)
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Add the boiled chickpeas to the pan. Combine and prepare dinner for a few minutes.
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Add two cups of water and let the gravy simmer on excessive warmth.
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After the primary boil, cut back the warmth to minimal and prepare dinner it for 4-5 minutes whereas it thickens.
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Our scrumptious Himachali kale chane ka khatta is prepared. Serve it sizzling with steamed rice.
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