Blogging Marathon# 47: Week 1/ Day 3

Theme: North Indian Starters

Dish: Amiri Khaman

I think my geography is a little dicey but I have a pretty good idea of Indian geography. I know where each state of India is located and I promise that I know this even before I did A-Z Indian states marathon. I’m surprised that most of the people from the North are so confused about the 4 south Indian states. They think everyone from the south is from Chennai and no the hindi movie ‘Chennai Express’ does not help even a little bit.


So anyway I know where today’s starter is coming from 🙂 This dish is from the western state of Gujarat. I saw this recipe in ‘Vegetarian Cooking of India‘ cookbook by Mridula Baljekar. These protein packed squares are simple, delicious and nutritious. They are excellent to serve as snack/ appetizer along with some ketchup and/ or sweet tamarind chutney.

It is called Amiri Khaman in the book. But when I googled it I found out that Amiri Khaman is actually a dish that is made of leftover crumbled khaman dhoklas. I give it to the Gujaratis for coming up with amazing dishes and they find delicious ways to even use up leftovers.

But this recipe is made from scratch using chana dal (skinless split chickpeas) and is flavored with ginger and garlic. It is very simple to make, very flavorful and just melts in the mouth. They are great served warm or at room temperature. I personally loved munching on them with some sweet tamarind chutney.

Amiri Khaman (Split Chickpea Squares)
Amiri Khaman (Split Chickpea Squares)
Yum
Print Recipe
Servings Prep Time
46 serving 45 minutes
Cook Time Passive Time
30 minutes 360 minutes
Servings Prep Time
46 serving 45 minutes
Cook Time Passive Time
30 minutes 360 minutes
Amiri Khaman (Split Chickpea Squares)
Amiri Khaman (Split Chickpea Squares)
Yum
Print Recipe
Servings Prep Time
46 serving 45 minutes
Cook Time Passive Time
30 minutes 360 minutes
Servings Prep Time
46 serving 45 minutes
Cook Time Passive Time
30 minutes 360 minutes
Ingredients
  • 1 cup Chana Dal (Split Chickpeas)
  • ¼ tsp Mustard seeds
  • 1 Ginger " - piece, grated
  • 2 cloves Garlic - finely minced
  • ¼ tsp Asafoetida Hing/
  • ¼ tsp Turmeric
  • to taste Salt
  • ½ tsp Sugar
  • ¾ cup Milk
  • 1 tbsp Lemon Juice
  • 1 tbsp Cilantro leaves - , finely chopped
  • 1 tbsp Coconut Dry grated
Servings: serving
Instructions
  1. Wash the chana dal/ chickpeas and soak in cold water for 5~6 hours or overnight. Drain and process the chana dal into a fine paste adding just enough water.
  2. In a non-stick pan, heat 1tbsp oil over medium heat. When hot, add mustard seeds and once they splutter, add asafoetida/ hing, follwed by ginger, garlic, green chilies and turmeric. Fry for about 1 minute.
  3. Add the ground chickpea paste, salt, sugar and cook over medium-low heat until the mixture dries out and gets crumbly, about 3~5 minutes.
  4. Add ⅓ cup of milk, mix well and continue to cook, stirring constantly for 2~3 minutes. Repeat the process with the remaining milk.
  5. Add the lemon juice and stir until well blended. Once the mixture leaves the sides of the pan, remove it onto a lightly greased plate (8" rectangle would work best) and sprinkle over the coriander and coconut, pressing them down gently so that they stick to the chickpea mixture.
  6. Cool and cut into squares or diamonds and serve hot or cold. Serve with tomato ketchup and/ or sweet tamarind chutney.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 47.

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0 thoughts on “Amiri Khaman (Split Chickpea Squares)”

  1. While I proudly call myself a madrasi, it does feel bad when the four states are not clearly known to the rest of the Indian folks..that reminds of the video somebody did on the 4 states..coming to the Khaman, it looks so yum!…I love all gujju food!

  2. Now Pavani this is called Vateli Daal nu Khaman. The crumbled dhokla is called Sev Khamani..and this is served with just fried green chilli plus a gujju kadhi.whatever the dhokla hsd turned out well.

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