Chane Ka Khatta Recipe | Himachali Khatta
Chane Ka Khatta is a popular curry from Himachal Pradesh, made from black chickpeas cooked in a tangy and spicy gravy flavored with tamarind.
Recipe Info
Nutrition
Calories: 153kcal | Carbohydrates: 21g | Protein: 6g | Fat: 6g
Ingredients For Chane Ka Khatta Recipe | Himachali Khatta
- 1.5 Cups Kale Chane (Black Chickpeas) cooked
- 1-2 Green Chillies
- 2 Tablespoons Whole Wheat Flour (Gehun ka Atta)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/8 Teaspoon Heeng (Asafoetida)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Red 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
Step By Step Instructions for Chane Ka Khatta Recipe | Himachali Khatta
- Heat oil in a pan. Add cumin seeds (jeera) and asafoetida (heeng).1 Teaspoon Cumin Seeds (Jeera), 1/8 Teaspoon Heeng (Asafoetida)
- When cumin seeds start to splutter, add finely chopped green chillies. Stir fry for a few seconds, then add red chilli powder, coriander powder and salt.1-2 Green Chillies, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1 Teaspoon Red Chilli Powder, 1 Teaspoon Salt
- Then add whole wheat flour and cook for a minute till it gets roasted. This forms the base for the gravy. You can also use besan (chickpea flour) as a substitute for whole wheat flour.2 Tablespoons Whole Wheat Flour (Gehun ka Atta)
- Mix tamarind powder with water to form a paste. Then add it to the pan along with dry mint powder (pudina) and fennel seeds.2 Tablespoons Tamarind Powder (Imli), 1 Teaspoon Saunf (Fennel Seeds), 1 Teaspoon Dried Mint Powder (Pudina)
- Add the boiled chickpeas to the pan. Mix and cook for a couple of minutes.
- Add two cups of water and let the gravy simmer on high heat.
- After the first boil, reduce the heat to minimum and cook it for 4-5 minutes while it thickens.
- Our delicious Himachali kale chane ka khatta is ready. Serve it hot with steamed rice.
