Amiri Khaman

Amiri khaman is nothing but a spicy tea-time snack made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut.

Ingredients:

• 450 gms chana dal (split bengal gram)

• 25 mm (1″) piece of ginger (adrak)

• 6 green chillies

• 1 tsp soda bi-carb

• 1/2 tsp turmeric powder (haldi)

• 4 tbsp oil

• 2 tsp mustard seeds ( rai / sarson)

• 1/4 tsp asafoetida (hing)

• 20 garlic (lehsun) cloves , finely chopped

• juice of 2 large lemons

• 3 tbsp powdered sugar

• salt to taste

For Decoration

• 2 cups sev

• 2 tbsp grated fresh coconut

• 2 tbsp chopped coriander (dhania)

Method:

• Soak the dal for at least 6 hours.

• Leave 4 tablespoons of dal aside and grind the rest with the green chillies and ginger.

• Add the whole (unground) dal.

• Add the soda bi-carb, turmeric powder and salt, mix well.

• Keep the mixture aside for at least 4 hours.

• Spread a little mixture at a time in a thali (flat metal plate with low rim) and steam to make dhoklas. Repeat for the remaining mixture.

• Cool and crumble.

• Add the sugar, lemon juice and a little salt and mix well.

• Heat the oil in a vessel and add the mustard seeds. When they stop popping, add the garlic, fry for a few seconds, add the asafoetida and fry again for a few seconds.

• Pour this mixture on top of the crumbled dhoklas.

• Decorate with chopped coriander, grated coconut and sev and serve.

Credits: Tarla dalal