For those with an affinity for Gujarati fare, the region's signature snack, dhokla, is practically irresistible. Amiri Khaman is guaranteed to become one of your favourite Gujarati cuisines. Many call it Surti Sev Khamani or Gujarati sev khamani instead. Why is it so exceptional? If you want to know what Amiri Khaman is, it's one of the sustainable cooking methods in a Gujarati kitchen. Can you guess why? Crumbled khaman dhoklas are the key ingredient in this famous spicy tea-time snack. Using any remaining khaman dhoklas is a common practice by breaking them into smaller pieces. Garlic, spices, pomegranate seeds, and coconut are added for seasoning.
Some people prefer to prepare khaman dhoklas from scratch, which involves making a fresh batch of the snack. This method makes the most of the leftover khaman dhokla and speeds up the procedure. The dhoklas are often broken up in a bowl as part of the standard procedure for making Amiri khaman. Next, season it with mustard seeds, some minced garlic, and chopped green chillies. Sugar and pomegranate seeds are added to give it a somewhat sweet flavour.
No one is aware for sure where or when the Amiri Khaman recipe first appeared. Many, however, think it may have arisen to maximize the utilization of leftover khaman dhoklas. Shredded coconut and sev are typical toppings. These toppings also offer crunch and texture.
Amiri Khaman Recipe
Ingredients
- 15 Khaman dhokla pieces
- 1/2 cup drinking water (adjust if need less or more)
- ½ cup shredded fresh coconut
- ½ cup pomegranate arils
- 3-4 tbsp chopped coriander
- 1 tsp raw mango
- 1 tbsp oil
- 1 tsp mustard seed
- 1 tsp crushed garlic
- 1 green chilli (finely chopped)
- 1 sprig of curry leaves
For garnishing
Handful sev
Sev Amiri Khaman, Image Credit: Archanaskitchen.com
Method
- Grab fifteen khaman dhokla. The khaman needs a half cup of water. Avoid using too much liquid. Just give it 2 minutes. Allow the khaman to soak up the water.
- Pour the damp khaman into a big bowl and break it up with your hands. Mix in a half cup of pomegranate seeds. Throw in half a cup of freshly shredded coconut. Combine 3–4 tablespoons of chopped coriander leaves.
- Get the tadka ready. Warm up a tablespoon of oil. Crackle it up with a teaspoon of mustard. Put in 1 tsp of garlic powder, and a few curry leaves. Ten to twenty seconds is all you need to cook. Slice one green chilli and add it. Keep it on for ten seconds. The peppers should soften up nicely.
- To the Amiri Khaman, add the tempering, and stir to combine. Add a lavish spread of sev towards the end.
Amiri Khaman recipe, Video Credit: Tarla Dalal@YouTube
This simple recipe of Amiri Khaman is full of flavours and it gets prepared in a jiffy. You can make it as an evening snack or even as breakfast.