Hailing from the western Indian state of Gujarat, this popular North Indian snack has its roots firmly planted in regional tradition. Made from chana dal, commonly known as split chickpeas, this recipe combines the rich flavors of garlic, ginger, and a blend of spices to create an utterly delicious, nutritious, and effortless dish that requires no baking whatsoever. Savor these rich, indulgent squares, bursting with protein and melting effortlessly on the palate, making them a delectable choice for serving as an appetizer paired with ketchup or the tangy sweetness of tamarind chutney?
Crunchy Amiri Khaman: Spiced North Indian-Style Chickpea Squares (Vegan & Gluten-Free)Fresh and Desirable Ingredients for Amiri Khaman – North Indian Chickpea Delight [Vegan, Gluten-Free]
Can’t be improved.Preparing Amiri Khaman: North Indian Chickpea Squares – A Step-by-Step Guide to a Deliciously Vegan and Gluten-Free TreatNotesAmiri Khaman: North Indian Chickpea Squares (Vegan, Gluten-Free)
Crunchy Amiri Khaman: Spiced North Indian-Style Chickpea Squares (Vegan & Gluten-Free)
Fresh and Desirable Ingredients for Amiri Khaman – North Indian Chickpea Delight [Vegan, Gluten-Free]
Can’t be improved.
- One cup of chana dal, dry-split chickpeas.
- 1/4 teaspoon mustard seeds
- 1-inch piece ginger, grated
- 2 garlic cloves, finely minced
- 1/4 teaspoon of a blend of asafoetida, garlic powder, and onion powder.
- 1/4 teaspoon turmeric powder
- Salt, to taste
- 1/2 teaspoon sugar
- 3/4 cup non-dairy milk
- 1 tablespoon lemon juice
- 1 tablespoon fresh cilantro leaves, finely minced
- 1 tablespoon coconut flakes
Preparing Amiri Khaman: North Indian Chickpea Squares – A Step-by-Step Guide to a Deliciously Vegan and Gluten-Free Treat
- Soak split chickpeas, also known as chana dal, in cold water for a duration of 5 to 6 hours or leave them submerged for an extended period, preferably overnight. Combine drain with chana dal in a food processor or high-speed blender, processing until the lentils reach a smooth, fine paste consistency, gradually incorporating only the necessary amount of water to facilitate effortless blending.
- Heat one tablespoon of oil in a non-stick skillet over medium. heat. As the pan heats up, introduce a burst of flavor by adding mustard seeds; once they sputter, quickly follow with the pungency of asafoetida, then the punch of ginger, the richness of garlic, and finally the warm glow of turmeric. Fry for about 1 minute.
- Stir in the ground chickpea paste, salt, and sugar, then gradually reduce heat to medium-low and cook for 3-5 minutes, or until the mixture reaches a crumbly consistency, allowing excess moisture to evaporate.
- Combine one-third cup of non-dairy milk with the mixture, whisking thoroughly, then permit it to simmer for approximately two to three minutes while maintaining a steady stir. Rinse the blender container thoroughly after processing, then repeat the process with any remaining milk to ensure a smooth and creamy texture in your final product.
- Combine the lemon juice with a gentle stirring motion, ensuring a thorough blend of ingredients. As the mixture departs the pan’s edges, shape it into a prepared 8-inch pan, generously seasoning with coriander and toasted coconut flakes, ensuring a gentle press for even distribution.
- Savor these bite-sized morsels in square or diamond shapes, perfect for serving either steaming hot or chilled to perfection. Savor with a drizzle of tangy ketchup and/or sweet tamarind chutney for an enhanced culinary experience.
Notes
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