Name: Boondi ka Khatta recipe by Aarti Sharma at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Boondi – ½ cup; Yogurt – 1 cup; Chickpea flour (besan) – 1-1/2 tbsp; Asafoetida (hing) –a pinch; Fenugreek seeds – 1/3 tsp; Cinnamon Stick – 1 inch; Cumin Seeds – 1/3 tsp; Mustard Seeds – 1/3 tsp; Whole Dried Red Chillies – 2 to 3; Red Chilli Powder – to taste; Turmeric Powder – ¼ tsp; Amchur Powder – ½ tsp; Coriander Powder – ½ tsp; Salt – to taste; Oil – 1-1/2 tbsp

ABOUT Boondi ka Khatta RECIPE

Boondi ka Khatta recipe is a tangy yogurt and chickpea flour curry made by combining salted boondi. This recipe is a quick, healthy and no mess recipe.

Ingredients Serving: 4

Boondi – ½ cup
Yogurt – 1 cup
Chickpea flour (besan) – 1-1/2 tbsp
Asafoetida (hing) –a pinch
Fenugreek seeds – 1/3 tsp
Cinnamon Stick – 1 inch
Cumin Seeds – 1/3 tsp
Mustard Seeds – 1/3 tsp
Whole Dried Red Chillies – 2 to 3
Red Chilli Powder – to taste
Turmeric Powder – ¼ tsp
Amchur Powder – ½ tsp
Coriander Powder – ½ tsp
Salt – to taste
Oil – 1-1/2 tbsp

Instructions

Whisk yogurt, chickpea flour, red chilli powder, turmeric powder, amchur powder, coriander powder, salt with 1-1/2 cups of water. Be sure there should not be any lumps.
Heat oil in a kadhai and temper with asafoetida, dried whole red chilies, cinnamon stick, mustard seeds, cumin seeds and fenugreek seeds.
Lower the heat and pour the yogurt and chickpea flour mixture. Keep stirring till it gets thickens little.
Now add the boondi and stir well. Switch off the flame.
Serve hot with rice, roti or paratha.

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