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Recipe
Amiri Khaman - Spicy Steamed Chickpea Cake
Flavorsome Delight: Amiri Khaman - A Spicy Twist to Steamed Chickpea Cake
4.7 out of 5
Amiri Khaman is a popular snack from the vibrant Indian cuisine. This dish features a soft and spongy steamed chickpea cake, infused with a blend of aromatic spices and tangy flavors. It is a delightful combination of textures and tastes that will leave you craving for more.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if yogurt is substituted with plant-based yogurt), Gluten-free, Dairy-free (if yogurt is substituted with plant-based yogurt), Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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2 cups (240g) chickpea flour 2 cups (240g) chickpea flour
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1 cup (240ml) yogurt 1 cup (240ml) yogurt
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon ginger paste 1 teaspoon ginger paste
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1 teaspoon green chili paste 1 teaspoon green chili paste
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1 teaspoon sugar 1 teaspoon sugar
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Salt to taste Salt to taste
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1 teaspoon fruit salt (eno) 1 teaspoon fruit salt (eno)
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2 tablespoons oil 2 tablespoons oil
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1 teaspoon mustard seeds 1 teaspoon mustard seeds
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8-10 curry leaves 8-10 curry leaves
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2 green chilies, slit 2 green chilies, slit
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2 tablespoons tamarind chutney 2 tablespoons tamarind chutney
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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
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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.
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2.Grease a steamer plate or a shallow dish with oil. Pour the batter into the greased plate and spread it evenly.
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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.
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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.
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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.
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6.Pour the tempering over the steamed cake pieces and mix gently to coat them evenly.
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7.Drizzle tamarind chutney over the cake pieces and garnish with fresh coriander leaves.
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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.
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