Khatta

• Ingredients for Khatta
• 4 heaped tablespoons coriander powder (dhaniya)
• 8 heaped tablespoons besan (chick pea flour)
• 1 teaspoon chili powder
• 6 heaped tablespoons of amchur (mango powder)
• 2 teaspoons turmeric powder
• 1 bunch of cilantro
• AA1/2 teaspoon of asafetida (hing)
• AA1/2 teaspoon fenugreek seeds (methi)
• 1 large stick of cinnamon/ dalchini
• 2 black cardamon pods
• 10 cups of water
• Salt to taste
• ==============================
• Ingredients for Boondi
• 1 cup of besan (chick pea flour)
• 1/4 teaspoon turmeric
• 1 teaspoon coriander powder (dhaniya)
• Chili powder to taste
• AA1/4 cup water

1. Boondies:
2. In a bowl whisk together all the ingredients for the boondi with water.
3. Heat 5-6 cups of mustard oil for frying.
4. Sieve the boondi batter through a sieve with rounded holes and fry the boondi till crisp but do not brown.
5. KHATTA GRAVY:
6. Heat 4 tablespoons of mustard oil.
7. Add AA1/2 teaspoon methi seeds, dalchini, moti eilachi and AA1/2 teaspoon of hing (asafetida).
8. Combine and add the coriander powder, besan, chili powder, turmeric, amchur powder, salt and mix well.
9. Add 10 cups of water and stir very well smoothing out any bumps and bubbles.
10. Boil for 15 minutes
11. Add the boondi and boil for 5 minutes.
12. Take the pot off the fire and set aside as the mixture will thicken.
13. Garnish with chopped cilantro.
14. Serve hot with white rice.

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Taken from www.epicurious.com/recipes/member/views/khatta-58393864 (may not work)