Pahari Khatta | Crisp Boondi in Tangy Gravy

Well, the May month challenge in Shhhhh Cooking Secretly Challenge group was ‘Himachali Cuisine’. For this theme, my partner was @Priya who gave me 2 secret ingredients as Besan (gram flour) and Amchur powder and I gave her as Wheat flour and Ghee. Do check her recipe here using the secret ingredients given by me. As usual, using mine two ingredients I had to prepare a dish from Himachali cuisine. So I have come up with a sour and tangy dish using these two ingredients which is Pahari Khatta

 Shhhhh Cooking Secretly Challenge

The word ‘Khatta’ literally means sour. And the sourness in the dish comes from either yogurt or amchur powder. Normally the dish is prepared using yogurt or curd which is the predominately used ingredient in most of the Himachali cuisine. The pahari khatta is so simple to prepare and easy to cook. Within few times, the dish becomes ready. 

Some boondi (fried small gram flour balls) are added to the sour gravy which in turn gives a nice crunch to the dish. But the dish has to serve immediately after adding the boondi to taste the crunchiness otherwise these fried boondi will become soft by absorbing the gravy. This pahari khatta will be best accompanied with some steamed rice or hot chapati.

So do try this sour dish Pahari Khatta. If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊. Lets go in details.

Preparation Time : 5 mins  |  Cooking Time : 15 mins

Ingredients :        



Gram flour (besan)

4 tbsp


½ cup

Amchur powder

2-3 tbsp

Coriander powder

1 tsp

Turmeric powder

½ tsp

Red chili powder

¼ tsp


1 pinch

Cinnamon stick

1 inch


1 no

Fenugreek seed

¼ tsp

Mustard oil

1 tbsp


2-3 cup


As needed

Coriander leaf

For garnishing

Method :

  1. In a mixing bowl mix coriander powder, red chili powder, turmeric powder, amchur powder, besan and salt. Keep aside.
  2. Now heat oil in a pan.
  3. Add cardamom, cinnamon, fenugreek seeds and a pinch of asafoetida.
  4. Saute for few seconds or till the aroma of spices release.
  5. Next add the mixture kept in mixing bowl and saute till the roasted flavor of besan comes out over low-medium heat.
  6. Then add water slowly and continue to stir well so that no lumps will form.
  7. Allow to boil well and after some time the gravy will start to thicken.
  8. Now add the boondi and give a quick mix.
  9. Switch off heat.
  10. Sprinkle some chopped coriander leaves and serve hot with steamed rice or roti !

Notes :

  • Here I have used the souring agent as amchur powder. Instead of amchur powder yogurt can be opted too.
  • Adjust the amount of amchur powder depending upon the sourness of the dish desired.
  • Also the consistency of the dish can be thick or thin by adding more or less water.
  • Any cooking oil can be used too in place of mustard oil.

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Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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  1. This looks amazing, I will try this recipe, thanks for sharing!

  2. The pahari style khatta Boondi curry looks yummy.

  3. This looks so tempting…tangy and delicious

  4. WOW, that is such an interesting dish. Looks so inviting and tempting. Thank you for sharing this traditional Pahari dish with us.

  5. Loved this Pahari style tangy curry .sounds so flavorful !

  6. My mouth is just watering here.. Pahari Khatta looks ultimate with fabulous flavors. Cant wait to try this.

  7. Pahari khatta looks super tempting. I would love to try it soon. Perfect with hot steamed rice. Thanks for sharing.

  8. Sasmita, this looks delicious. When I first saw the pic on the group, I thought its white peas but then later saw it closely to see the boondi. This theme and the regional cuisine has so many lovely yoghurt based gravies, I am just so happy to have found numerous choices to cook. Great share and pics.

  9. What an interesting recipe Sasmita. Never heard of adding boondi to make a sabji. Lovely share for the theme.

  10. What a lovely dish! I love the use of boondhi here – so unique!

  11. What a lovely and interesting recipe.. sounds super delicious !

  12. It is so nice when we can have dishes that are whipped up so quickly. It also make a wonderful change from the usual Boondi Raita.

  13. I love the easy recipe,sounds so flavorful! I should try it out sometime!! Thanks for sharing 🙂

  14. Looks so good with bowl of rice! Boondi in curry made me more excited! Thank for sharing:)

  15. This looks delicious and can be made when we run out of veggies. Good to know about this pahari dish.

  16. wow! love this tangy curry, so different and so delectable. Thanks for the share:)

  17. The recipe sounds easy. I make a similar version but with a basic tempering. Hope to try this soon😋

  18. Cooking with minimal ingredients itself a challenge. But you nailed it with such a awesome recipe. Great share.

  19. Yummy, look at the earthiness of this recipe…. wow

  20. Very interesting recipe .. these look so delicious

  21. Wow this is such a delicious dish at first I was thinking it was zunka but then when I read the recipe I discovered a delicious treasure. Great share.

  22. What a delicious way to enjoy Boondi, looks so flavourful.

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