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.
- 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
- 2 cups sev
- 2 tbsp grated fresh coconut
- 2 tbsp chopped coriander (dhania)
- 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