Dish
Khaman
Khaman is made from a batter that is made with chickpea flour, yogurt, and water. The batter is then steamed until cooked through. Once cooked, the khaman is cut into small pieces and topped with a sweet and spicy sauce made from tamarind, jaggery, and chili powder. It is then garnished with fresh cilantro and grated coconut.
Origins and history
Khaman is a popular snack in the state of Gujarat in India. It is often eaten as a breakfast food or as a snack.
Dietary considerations
Suitable for: ['Vegetarians', 'Vegans']. Suggestions: ['Gluten-free', 'Dairy-free'].
Variations
There are many variations of khaman, including nylon khaman, which is a softer and fluffier version of amiri khaman. Some versions are also topped with sev, a crispy noodle made from chickpea flour.
Presentation and garnishing
To make the khaman extra fluffy, add a pinch of baking soda to the batter before steaming. Once cooked, garnish with fresh cilantro and grated coconut.
Tips & Tricks
For added crunch, top with sev.
Side-dishes
Khaman can be served as a standalone snack or as a side dish to a main meal. It pairs well with masala chai or lassi.
Drink pairings
Khaman pairs well with masala chai or lassi.
Delicious Khaman recipes
More dishes from this category... Browse all »
A-gei
Taiwanese cuisine
Abará
Brazilian cuisine
Aburaage
Japanese cuisine
Acciughe sotto pesto
Italian cuisine
Accra
West African cuisine
Aggala
Indian cuisine
Airplane Olive
Greek cuisine
Alaisa fa'apopo
Samoan cuisine
More cuisines from this region...
East Indian cuisine
Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor
North East Indian cuisine
Spicy, Tangy, Flavorful, Unique
North Indian cuisine
Spicy, Tangy, Aromatic, Sweet, Uses a lot of oil and ghee
Other Indian cuisine
Spicy, Tangy, Sweet, Sour, Pungent
South Indian cuisine
Spicy, Tangy, Sweet, Savory, Aromatic
West Indian cuisine
Spicy, Bold, Tangy, Sweet, Savory