Khaman

How to Prepare

1. Prepare the khaman batter by mixing 5 cups of besan (gram flour)
2. 5 cups of water
3. 5 tsp sugar
4. 5 tsp salt
5. 5 tsp lemon juice, and 2.5 tsp baking soda in a bowl until smooth.
6. Pour the batter into a greased steaming tray and steam for 15-20 minutes until cooked.
7. Let the khaman cool slightly, then cut it into bite-sized cubes.
8. Heat 5 tbsp oil in a frying pan, add 5 tsp mustard seeds
9. 5 tsp cumin seeds, and 10 chopped green chilies. Sauté for 1 minute.
10. Add 1 cup water
11. 5 tbsp sugar, and 5 tsp lemon juice to the pan. Stir until the sugar dissolves to make a sweet-tangy tempering.
12. Pour the tempering over the khaman cubes and mix gently to coat.
13. To assemble the chaat, place khaman cubes in serving bowls, top with 5 cups of sev
14. 5 cups of chopped coriander
15. 5 cups of pomegranate seeds, and drizzle with 1.25 cups of green chutney and 1.25 cups of tamarind chutney.
16. Serve immediately to maintain the crunch.