Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, himachali khatta (sweet and sour black chick peas). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Himachali Khatta recipe is one of the most popular dishes from Himachal. Most of the time this Pahari cuisine is prepared in traditional function To begin making the Himachali Khatta recipe, cook the soaked black chickpeas ( kala chana) in a pressure cooker with salt, and the required required water. Mawa samosa is a delicious Indian sweet with a crispy outer crust, s.tuffed with a sweet mawa filling. Himachali (Chane Ka) Khatta is an Indian curry made from black chickpeas (kale chane) cooked in a tangy and spicy gravy flavored with tamarind (imli).
Himachali Khatta (sweet and sour black chick peas) is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Himachali Khatta (sweet and sour black chick peas) is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have himachali khatta (sweet and sour black chick peas) using 23 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Himachali Khatta (sweet and sour black chick peas):
- Take 1 cup Kala Chana (Black Chickpeas), soaked over night
- Make ready 1 Bay leaf (tej patta)
- Get 1 black cardamom
- Prepare 1 Onion finely chopped
- Prepare 4 cloves garlic chopped
- Get 1 green chilli finely chopped
- Prepare 1 teaspoon Mustard oil
- Make ready 1/2 teaspoon Mustard seeds
- Take 1/2 teaspoon Cumin (Jeera) seeds
- Get 1 teaspoon fresh mint leaves finely chopped
- Prepare For spiced water
- Prepare 2 cups Water, (the water in which chickpeas were boiled.)
- Take 1/4 cup walnut powder
- Make ready 1 tablespoon Jaggery
- Make ready 1 teaspoon Coriander Powder
- Take 1 teaspoon Garam masala powder
- Make ready 1 teaspoon Dry Mango Powder
- Make ready 1 teaspoon Red chilli powder
- Make ready 1/4 teaspoon Asafoetida (hing)
- Get 1 teaspoon Gram flour (besan)
- Get 1 teaspoon Turmeric powder (Haldi)
- Prepare 1/4 teaspoon cinnamon powder
- Make ready 1/2 teaspoon salt or to taste
Since the pieces are so tiny, you're best off using a spoon - or funneling it into your mouth like a junkie for snacks. In Hindi, khatta means sour and meetha means sweet. Sweet, sour and hot flavors combine beautifully in this delicious vegetable dish. Eggplant is rich in phytonutrients (naturally occurring nutrients that help fight disease-causing free radicals) and dietary fiber. khatta meetha chana chaat is a nourishing recipe in which all the flavours and texture team up together very well.
Instructions to make Himachali Khatta (sweet and sour black chick peas):
- 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
- Once it cools down, drain out the water and keep it aside and use it to make spiced water.
- 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.
- 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.
- Add the onions, garlic and green chillies and sauté until the onions soften (about 3 to 4 minutes).
- Add spiced water mixture and bring it to a boil.
- Add the boiled chickpeas (kala chana) and cinnamon powder and mix everything properly.
- Cook it on low flame for about 8 to 10 minutes until all the aromas get infused into the Himachali Khatta.
- Once it is cooked add the chopped mint leaves and switch off the flame and serve hot.
- Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner.
Sweet, sour and hot flavors combine beautifully in this delicious vegetable dish. Eggplant is rich in phytonutrients (naturally occurring nutrients that help fight disease-causing free radicals) and dietary fiber. khatta meetha chana chaat is a nourishing recipe in which all the flavours and texture team up together very well. It is quick, non-messy, tasty, healthy and packed with flavours. You can adjust the spice and sweet taste by adjusting the amount of green chillies and sugar added in this chickpeas chaat. lemon pickle-Khatta metha nimbu ka achar - A delicious oil free, sweet and sour lemon pickle, how I make few different versions of the lemon pickle, and today I am sharing the sweet and sour aam ki laungi (sweet and sour mango chutney )and Marwari style grated mango and chick pea pickle,check. Find Khatta Meetha Namkeen manufacturers, Khatta Meetha Namkeen suppliers, exporters, wholesalers and distributors in Delhi India Khatta Meetha Its a tongue-tickling combination of sweet and sour ( also known as "Chatpata") mixture made with peanuts, gram pulses and peas. more.
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