How to Make Khatta
For the Boondies:
1.1. In a bowl whisk together all the ingredients for the boondi with water.
2.2. Heat 5-6 cups of mustard oil for frying.
3.3. Sieve the boondi batter through a sieve with rounded holes and fry the boondi till crisp but do not brown.
4.4. Set aside.
For the Khatta Gravy:
1.1. Heat 4 tablespoons of mustard oil.
2.2. Add 1/2 teaspoon methi seeds, dalchini, moti eilachi and 1/2 teaspoon of hing (asafetida).
3.3. Combine and add the coriander powder, besan, chili powder, turmeric, amchur powder, salt and mix well.
4.4. Add 10 cups of water and stir very well smoothing out any bumps and bubbles.
5.5. Boil for 15 minutes. Add the boondi and boil for 5 minutes.
6.6. Take the pot off the fire and set aside as the mixture will thicken.
7.7. Garnish with chopped cilantro. Serve hot with white rice.