Recipe for Nylon Khaman, a Popular Gujarati Snack, Made Using Ankur Groundnut Oil

Ingredients:

• 1 cup gram flour (besan)
• 1/4 cup semolina (sooji)
• 1/2 cup yogurt
• 1 tablespoon ginger-green chili paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon fruit salt (eno)
• Salt to taste
• 1 tablespoon sugar
• 2 tablespoons lemon juice
• 2 tablespoons chopped coriander leaves
• 2 tablespoons grated coconut (optional)
• 2 tablespoons finely chopped green chilies (optional)
• 2 tablespoons oil (preferably Ankur Groundnut Oil)

For Tempering:

• 2 tablespoons oil (preferably Ankur Groundnut Oil)
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• A pinch of asafoetida (hing)
• 8-10 curry leaves
• 2-3 green chilies, slit lengthwise
• 2 tablespoons water
• 2 tablespoons chopped coriander leaves for garnish

Instructions:

• In a mixing bowl, add gram flour, semolina, yogurt, ginger-green chili paste, turmeric powder, sugar, lemon juice, salt, chopped coriander leaves, grated coconut, and chopped green chilies (if using).
• Mix well to form a smooth batter. Add water if necessary to adjust the consistency. The batter should be of pouring consistency but not too thin. Let the batter rest for 10-15 minutes.

Prepare the Steamer:

• Grease a steaming plate or tray with some oil.

Steam the Batter:

• Just before steaming, add fruit salt (eno) to the batter and mix gently. You'll notice the batter will become frothy.
• Immediately pour the batter into the greased plate and spread it evenly.

Steam the Khaman:

• Place the plate in a steamer and steam for about 15-20 minutes on medium heat or until a toothpick inserted in the center comes out clean.
• Once steamed, remove the plate from the steamer and let it cool slightly.

Prepare the Tempering:

• Heat oil in a small pan. Add mustard seeds and let them crackle.
• Add sesame seeds and let them splutter.
• Now add asafoetida, curry leaves, and slit green chilies. Saute for a few seconds.
• Add water and let it come to a boil. Turn off the heat.

Temper the Khaman:

• Pour the prepared tempering evenly over the steamed khaman.

Serve:

• Garnish with chopped coriander leaves.
• Cut the khaman into desired shapes and serve with green chutney or tamarind chutney.

Enjoy your homemade Nylon Khaman made with Ankur Groundnut Oil!