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Khaman savoury snack from India - Gujarath

Khaman is a savoury snack from India that originates from Bombay in then British Bombay Presidency by a Marathi chef Bhoir for a Surat based Jain family sweets vendor that later found fame in Gujarat. It is a steamed savory sponge cake with a fluffy consistency, often served with a garnish of fresh chopped coriander leaves. The chef later stated that it was first created by his forefathers for Chimaji Appa and served along side Missal as a saffron bread to celebrate victory over Portuguese in Battle of Bassin. The name originates combining Kha meaning eat in Konkani and Kaman Fort where it was first served by then prominent Patil of Aagri people in Vasai creek region. When the British took over Bombay the then Patil's were hunted by Christian mobs and therefore they took his mothers family name that was Bhoir. They survivors left Vasai and moved to other side of the creek where there was strength in numbers. The Mumbai islands saw rapid demographic & geographic change impacting Aagri people negatively. The state policy to crush backers of Azad Hind leading to Navel Mutiny targeted native tribes of the islands for aiding Bose against system. Chef Bhoir's generations were traced working in low jobs residing in Rai-Murdha villages by a branch sweet vendors family that moved in 90's to United Kingdom. The story was picked by multiple Indian historians and is gaining traction. Today the snack has become household name across the world.


Khaman is made from ground channa daal or channa gram flour, usually with lemon juice, semolina, and curd. A final tadka can be added, using ingredients such as asafoetida and chillies.


LETS GET COOKING:

Khaman

Khaman savoury snack from India
Khaman savoury snack from India

Course : Snack


Cuisine : Indian




Prep time : 15 minutes




Process time : 15 minutes




Total time : 30 minutes


Ingredients:

  • Chana dal flour - 1 cup

  • Curd - 1/2 cup

  • Green chili - 2

  • Curry leaves - 1 string

  • Lemon - 1

  • Green chili paste - 1 tsp

  • Turmeric powder - 1/4 tsp

  • Hing - 1 tsp

  • Mustard seeds - 1 tsp

  • Sugar - 2 tsp

  • Baking powder - 1 tsp

  • Salt - 1 tsp

  • Oil - 1/2 tsp

  • Water - 1 glass

Instructions:

  1. In a bowl, beat the curd with water, sugar, salt, Hing, turmeric powder, green chili powder, lemon juice and oil. Mix everything well

  2. Now sieve the chana dal flour on curd mixture, then add water with baking soda and mix again and rest for 10 minute

  3. Pour the batter into baking mold and steam for 15 minutes

  4. After steaming, cool down and demold it.

  5. For tadka, add oil in a small pan, mustard seeds, allow it to crackle, curry leaves, green chili, sauté, then add sugar, salt and half lemon juice, then 1/2 glass of water and mix well

  6. Pour this tadka on baked Khaman and serve.

Pictorial :


beat the curd with water
beat the curd with water

sugar
sugar

salt
salt

hing
hing

turmeric powder
turmeric powder

green chili paste
green chili paste

lemon juice
lemon juice

oil
oil

mix
mix

chana dal flour
chana dal flour

sieve
sieve

mix
mix

water
water

baking soda
baking soda

mix again
mix again

rest for 1o min
rest for 1o min

pour into baking mold
pour into baking mold

boil the water for steaming
boil the water for steaming

steam
steam

for 15 min
for 15 min

ready to demold
ready to demold

for tadka oil, mustard seeds
for tadka oil, mustard seeds

green chili
green chili

curry leaves
curry leaves

salt
salt

sugar
sugar

lemon juice & water
lemon juice & water

steam khaman
steam khaman

pour tadka
pour tadka

cut
cut

serve
serve
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