Sev Khamani

📝INGREDIENTS

For the Khaman:

• 1 cup besan
• ¾ cup water
• 1 tbsp lemon juice
• 1 tsp sugar
• ½ tsp turmeric powder
• 1 tsp ginger-green chili paste
• Salt to taste
• 1 tsp ENO fruit salt (or ¼ tsp baking soda)

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• A pinch of hing
• 1–2 green chilies, chopped
• A few curry leaves
• ¼ tsp grated garlic (optional but traditional)
• 2–3 tbsp water
• Salt + sugar + lemon to taste

For garnish:

• ½ cup nylon sev
• 2 tbsp chopped coriander
• 1 tbsp grated coconut (optional)
• 1–2 tbsp pomegranate seeds
• A sprinkle of chat masala (optional)

👩‍🍳Recipe

Make Khaman:

-Mix besan, water, turmeric, lemon juice, ginger-chili paste, salt, and sugar.

-Just before steaming, add ENO, mix gently.

-Steam for 15–20 minutes in a thali or mold.

-Let it cool, then crumble it finely with hands or fork.

Prepare the Tempering:

-Heat oil. Add mustard seeds, cumin, hing, green chilies, curry leaves.

-Add garlic and sauté for 30 secs (if using).

-Add water, a pinch of salt, sugar, and lemon juice.

-Let it bubble, then pour this over crumbled khaman.

-Mix gently to coat evenly. Khamani should be moist but not soggy.

Assemble:

-Serve warm.

-Top with loads of nylon sev, chopped coriander, coconut, and pomegranate.

-Sprinkle chat masala if you like extra tang.