Khaman

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.

Jan Dec

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.