Aromanian Khaman - Savory Chickpea Cake

Ingredients

In the Aromanian adaptation of Khaman, we incorporate Aromanian flavors and ingredients to create a unique twist. Instead of using traditional Indian spices like turmeric and green chilies, we infuse the cake with Aromanian spices such as paprika and thyme. Additionally, we replace jaggery with local honey to add a touch of sweetness that complements the Aromanian palate. We alse have the original recipe for Khaman, so you can check it out.

• 2 cups (240g) chickpea flour 2 cups (240g) chickpea flour
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon thyme 1/2 teaspoon thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• For tempering: For tempering:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• A handful of fresh coriander leaves, chopped A handful of fresh coriander leaves, chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 8g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine chickpea flour, water, lemon juice, honey, baking soda, paprika, thyme, and salt. Mix well to form a smooth batter.
2. 2.
   Grease a round cake pan with olive oil and pour the batter into it.
3. 3.
   Steam the batter in a steamer for 20-25 minutes or until a toothpick inserted in the center comes out clean.
4. 4.
   Remove the cake from the steamer and let it cool for a few minutes.
5. 5.
   In a small pan, heat olive oil and add mustard seeds and cumin seeds. Allow them to splutter.
6. 6.
   Pour the tempered mixture over the cake and garnish with fresh coriander leaves.
7. 7.
   Cut the Aromanian Khaman into square or diamond-shaped pieces and serve warm.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Lemon juice — Use freshly squeezed lemon juice for the best flavor.
• Honey — If you prefer a vegan version, substitute honey with agave nectar.

Tips & Tricks

• To enhance the flavor, you can add a pinch of asafoetida (hing) to the batter.
• Serve the Aromanian Khaman with a side of mint chutney for an extra burst of freshness.
• For a spicier version, add finely chopped green chilies to the batter.
• If you don't have a steamer, you can use a pressure cooker with a steamer attachment.
• Leftover Aromanian Khaman can be refrigerated and enjoyed the next day by reheating in a microwave or steamer.

Serving advice

Serve the Aromanian Khaman as an appetizer or snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the Aromanian Khaman squares on a platter and drizzle the tempered mustard seeds over them. Garnish with fresh coriander leaves for an appealing presentation.