Sev Khamani - A Gujrati Speciality for Indian Cooking Challenge

It has been nearly 36 years since I have been living in Gujarat, but to be honest I have still not acquired my taste for some of the Gujju food. I cannot tolerate a sweet Gujrati Dal, which happens to be a favorite with the family. Then there are snacks which are totally rocking. The Gujju Dhoklas, Paatras ,Khaman all taste awesome . Let me tell you even though I cook Gujju food but as yet I have to ask my friends for a perfect authentic recipe. 

Among Gujju snacks Khaman is very popular, it is made of Besan or chick pea flour or gram flour. These are steamed lentil cakes, which are tempered after steaming. These same cakes are crumbled and then tempered all over again and a new dish is evolved which is called Sev Khamani.

The Sev Khamani which is available in the market is pretty oily and spicy too, but still we enjoy eating. I have been eating this Khamani since years, but truthfully I had never bothered to get the recipe. It is recently when I had lots of Khaman , I decided to make it for evening snacks.

This is my post for The Indian Cooking Challenge for the month of May.

Sev Khamani
Makes about 15-16 pieces

For Khaman 
11/2 cups gram flour
1/4 cup semolina
2 green chillies+ 1" piece ginger , made into a paste
1-1/2 tsp sugar
2 tsp lemon juice
2 tsp oil
2 tsp ENO fruit salt
Salt to taste

Combine all ingredients in a bowl, except the ENO in a large mixing bowl.
Mix everything very well, making sure there are no lumps.
Place a steamer on gas with 3 cups of water.
Let the water boil.
Grease a Thali.
Add the ENO fruit salt to the batter and mix very well.
Bubbles will form, but stir well. 
Pour the batter in the Thali, and place it in the steamer.
You might need to put the batter into two thaalis.
Close the lid and let it steam for 10-15 minutes.
Check with a knife if done, the knife should come out clean.
Cut into pieces to serve as khaman.
For Sev khamani crumble these pieces.

2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds ( optional )
Pinch asafoetida 
5-6 cloves garlic, minced
2 green chillies, finely chopped
Few curry leaves
1/4 tsp turmeric powder
1 cup nylon Sev
1/ 2 cup pomegranate pearls
1/4 cup coconut, grated (optional)
1/4 cup coriander leaves, chopped
Lemon juice

Heat oil.
Add mustard seeds, let crackle.
Add sesame seeds and immediately add asafoetida.
Add curry leaves, green chilly and minced garlic.
Let the garlic turn pink.
Add turmeric powder and the crumbled khaman pieces.
Mix well.
Transfer into a bowl.
Sprinkle nylon Sev , coriander leaves, coconut and pomegranate pearls.
Drizzle lemon juice.
Serve right away.

The khamani can be made in advance but the Sev and rest of the garnishes should be added only at the time of serving.

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