When you eat khaman chaat recipe, your mouth bursts with the tanginess of coriander sauce, the sweetness of tamarind sauce, spiciness of red and green chilies, crunchiness of tempered mustard seeds and curry leaves, freshness of coriander leaves, pomegranate and coconut. I know that’s too much of a description for a very simple dish but the dish deserves it all. Pieces of khaman or bite-size khaman idlis are dressed with chutneys and other ingredients to make a lip-smacking dish, khaman chaat!
To make khaman chaat, you can use the ready-made khaman or make perfect khaman using the recipe given here. JUst skip the tempering and you have a zero oil recipe, which will be equally tasty. The tempering is very basic. You can also add some red chilies and garlic if you want. Garnishing, yes that’s a playground. Play with pomegranate, coconut, coriander and so on. You can add anything of your choice, such as sev papdi, grated raw mango, etc.
With some khaman in hand, you can make amiri khaman which is a gorgeous preparation a great garnish. At times when you feel your khaman is too dry or you want to revive your leftover khaman, just make rasawala khaman.
1.This recipe serves 4 persons.
2. First of all let’s make the curd mix. In a bowl, add 1 cup beaten curd. To this add 1 tsp roasted cumin powder, 1/2 tsp red chilli powder, 1/2 tsp chaat masala and salt to taste. Add 2 tbsp coriander sauce and 3 tbsp sweet tamarind sauce. Mix everything. Keep aside for now.
Tips:Mixing everything ensure even distribution of flavors.
3. Arrange khaman in a plate. You can even skip to temper the khaman to keep it a zero oil recipe. I prepared in form of idli. In the pictures you will see I made mini idlis. They worked the best.
Tips:Recipe for khaman has been given above in the lets talk about ingredients section.
4. Add some curd mix on the khaman.
5. Garnish with pomegranate seeds, grated coconut and chopped coriander.
6. Bon appétit!
PREP TIME 15 minutes
COOK TIME Nil
TOTAL TIME 15 minutes
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