Amiri Khaman - Spicy Steamed Chickpea Cake

Ingredients

• 2 cups (240g) chickpea flour 2 cups (240g) chickpea flour
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste
• 1 teaspoon fruit salt (eno) 1 teaspoon fruit salt (eno)
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 8-10 curry leaves 8-10 curry leaves
• 2 green chilies, slit 2 green chilies, slit
• 2 tablespoons tamarind chutney 2 tablespoons tamarind chutney
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine chickpea flour, yogurt, turmeric powder, ginger paste, green chili paste, sugar, and salt. Mix well to form a smooth batter.
2. 2.
   Grease a steamer plate or a shallow dish with oil. Pour the batter into the greased plate and spread it evenly.
3. 3.
   Fill a steamer pot with water and bring it to a boil. Place the plate with the batter in the steamer and steam for 15-20 minutes or until a toothpick inserted comes out clean.
4. 4.
   Once steamed, remove the plate from the steamer and let it cool for a few minutes. Cut the steamed cake into bite-sized pieces.
5. 5.
   In a small pan, heat oil and add mustard seeds. Once the seeds start to crackle, add curry leaves and green chilies. Sauté for a minute.
6. 6.
   Pour the tempering over the steamed cake pieces and mix gently to coat them evenly.
7. 7.
   Drizzle tamarind chutney over the cake pieces and garnish with fresh coriander leaves.
8. 8.
   Serve the Amiri Khaman warm as a snack or as a side dish.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Fruit salt (eno) — Use fruit salt as a leavening agent to achieve a light and fluffy texture in the steamed cake.
• Tamarind chutney — Adjust the sweetness and tanginess of the chutney according to your taste preferences.

Tips & Tricks

• To make the steamed cake more flavorful, you can add a pinch of asafoetida (hing) to the batter.
• For a spicier version, increase the quantity of green chili paste or add finely chopped green chilies to the batter.
• Serve Amiri Khaman with a side of mint chutney for an extra burst of freshness.
• If you prefer a sweeter taste, you can sprinkle some powdered sugar on top of the steamed cake before adding the tempering.
• Leftover Amiri Khaman can be refrigerated and enjoyed the next day by reheating it in a steamer or microwave.

Serving advice

Serve Amiri Khaman as a snack or appetizer. It can be enjoyed on its own or paired with a cup of hot tea or coffee.

Presentation advice

Arrange the bite-sized Amiri Khaman pieces on a serving platter and drizzle tamarind chutney over them. Garnish with fresh coriander leaves for a pop of color. Serve with small toothpicks or forks for easy snacking.