Amiri Khaman

Name: Amiri Khaman
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 1 cup chickpea flour; 0.5 cup yogurt (plain, whisked); 0.5 cup water (for batter); 1 tsp ginger (finely grated); 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 0.5 tsp salt (divided); 2 tsp sugar (divided); 2 tbsp lemon juice (divided); 1 tbsp oil (plus a little for greasing); 1 tsp fruit salt; 0.5 tsp mustard seeds; 1 tsp sesame seeds; 1 pinch asafoetida; 8 pcs curry leaves; 0.5 cup sev (nylon sev preferred); 0.25 cup pomegranate (arils); 2 tbsp cilantro (finely chopped); 2 tbsp fresh coconut (finely grated)

RATING

4.6/5(112)

TASTE SCORE

8/10

A light and savory Gujarati snack made by crumbling soft khaman and tossing it with a gentle tempering, lemon, sugar, sev, pomegranate, and fresh herbs. It tastes bright, fluffy, and slightly sweet-tangy in every bite.

PREP

20m

COOK

20m

SERVES

1 KATORI

273 cal

SERVINGS

METHOD · 9 STEPS

prep · ~8 min
Prepare the batter.
1.Grease a small steaming tray or cake tin lightly with oil.
2.In a bowl, whisk chickpea flour, yogurt, water, ginger, green chili, turmeric powder, 0.25 tsp salt, and 1 tsp sugar into a smooth batter.
3.Add 1 tbsp lemon juice and mix well until the batter is lump-free and pourable.
TIPKeep the batter smooth but not watery so the khaman steams up soft and spongy.
mix · ~2 min
Add the fruit salt and pour the batter.
Set the steamer water to heat first. Add fruit salt to the batter, sprinkle 1 tsp water over it, and fold gently until the batter turns light and airy. Immediately pour it into the greased tray.
steam · ~15 min
Steam the khaman.
Place the tray in the steamer and steam on medium heat until the top is set and a skewer comes out clean.
TIPDo not open the steamer too early or the khaman can sink in the center.
rest · ~5 min
Cool the khaman slightly.
Remove the tray and let it cool just enough to handle. Then loosen the edges and take the khaman out.
prep · ~3 min
Crumble the khaman.
Break the steamed khaman into a large bowl and crumble it gently with your fingers until it looks light and fluffy, not mashed.
temper · ~3 min
Make the tempering.
1.Heat 1 tbsp oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add sesame seeds, asafoetida, and curry leaves and cook for a few seconds.
4.Add 0.25 cup water, the remaining 1 tsp sugar, the remaining 0.25 tsp salt, and the remaining 1 tbsp lemon juice.
5.Bring it to a quick boil and switch off the heat.
TIPThe tempering should taste lightly sweet and tangy because it seasons the plain crumbs.
mix · ~2 min
Toss the khaman with the tempering.
Pour the warm tempering all over the crumbled khaman and mix gently so the crumbs stay fluffy while absorbing the seasoning evenly.
garnish · ~1 min
Add the toppings.
Top with sev, pomegranate, cilantro, and fresh coconut. Mix lightly once or leave the toppings on top for texture contrast.
serve
Serve the Amiri Khaman fresh.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Heat the steamer before adding fruit salt so the batter can go in immediately while still airy.
2
Fold the fruit salt in gently; overmixing knocks out the bubbles that make khaman soft.
3
Let the steamed khaman cool slightly before crumbling, or it can turn pasty instead of fluffy.
4
Pour the tempering warm, not boiling hot, so the crumbs absorb it evenly without getting soggy.
5
Use nylon sev and add it just before serving to keep the signature crisp contrast.
6
If making ahead, keep the crumbled khaman and toppings separate and combine right before serving.
7
Taste the tempering before pouring; Amiri Khaman should have a clear sweet-tangy balance.