Amiri Khaman
Amiri Khaman

Amiri Khaman

Amiri Khaman

Amiri khaman is nothing but a spicy tea-time snack made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut.


  • 450 gms chana dal (split bengal gram)
  • 25 mm (1″) piece of ginger (adrak)
  • 6 green chillies
  • 1 tsp soda bi-carb
  • 1/2 tsp turmeric powder (haldi)
  • 4 tbsp oil
  • 2 tsp mustard seeds ( rai / sarson)
  • 1/4 tsp asafoetida (hing)
  • 20 garlic (lehsun) cloves , finely chopped
  • juice of 2 large lemons
  • 3 tbsp powdered sugar
  • salt to taste

For Decoration

  • 2 cups sev
  • 2 tbsp grated fresh coconut
  • 2 tbsp chopped coriander (dhania)


  • Soak the dal for at least 6 hours.
  • Leave 4 tablespoons of dal aside and grind the rest with the green chillies and ginger.
  • Add the whole (unground) dal.
  • Add the soda bi-carb, turmeric powder and salt, mix well.
  • Keep the mixture aside for at least 4 hours.
  • Spread a little mixture at a time in a thali (flat metal plate with low rim) and steam to make dhoklas. Repeat for the remaining mixture.
  • Cool and crumble.
  • Add the sugar, lemon juice and a little salt and mix well.
  • Heat the oil in a vessel and add the mustard seeds. When they stop popping, add the garlic, fry for a few seconds, add the asafoetida and fry again for a few seconds.
  • Pour this mixture on top of the crumbled dhoklas.
  • Decorate with chopped coriander, grated coconut and sev and serve.

Credits: Tarla dalal