Surti Sev Khamni

We gujjus love our snacks so much, we don't miss any opportunity to prepare them and relish them now and then ! I think if I had to choose the best snack, I would say Gujarati snacks are the best !! Spicy, Sweet and Tangy snacks are to die for, most of them are healthy too !

Out there, in Gujarat Dhokla, Khaman and Patra are prepared at least once or twice in a month. Most of you are familiar with them, I doubt if you are aware of  Surti Sev Khamni ?

This particular savoury delicacy is from Gujarat,  originated from city "The City of Food Lovers" and well known for its culinary delights, Surat and quite popular in other cities of Gujarat. There is an old age saying about " " "Surat nu jaman ane kaashi nu maran" which means Eat in Surat and Die in Kashi for an the ultimate experience of the soul. 

In this healthy and lipsmacking recipe, chana daal is steamed and turned into a spicy fluffy mixture and topped with nylon sev ( spicy noodles ) dry and fresh fruit ! Simply irresistible and a taste impossible to beat...here is to you Surti Sev Khamni !! 

I have used M/W this time to cook Khaman, and prepared in just less than 15 minutes, apart from soaking. but you can always use traditional method to steam khaman . Check out here how to steam.

You will need:- For KHAMAN

• 1 cup chana daal 
• Salt per taste
• 1 tsp Citric acid ( Limboo na phool )
• 1 tbsp sugar
• 2 tbsp crsuhed chillies, garlic and ginger
• Pinch of Bi Soda
• Water as needed

You will need :- For Vaghar ( tempering )

• 3 tbsp. oil
• 2 tsp. mustard seeds
• Pinch of hing ( asafoetida )
• 1 tbsp. green chillies
• 2-3 tbsp. cashews and sultanas 
• 1 tsp. crushed garlic
• 2 tbsp. sesame seeds
• Pinch of Turmeric powder
• 1/4 cup Sugar water ( 3 tbsp. sugar dissolved in 1/2 cup water ) 
• 1/2 cup fresh finely chopped coriander
• 1/4 cup fresh coconut grated
• 1 cup sev 
• 3-4 tbsp. pomegranate seeds

Method :-
Clean and soak chana daal for at least 4-5 hours.
Grind into coarse paste and leave it for another 5-6 hours.
In big bowl add chana daal paste, salt, sugar, chiili, garlic and ginger paste and limboo na phool.
Mix and add little water, consistency of batter should be thicker than cake mixture.
Now add bi carbo soda and pour into microwave safe but flat bottom dish.
Fill 1/4 one coffee mug with water and place in M/W. ( reason behind this, when you cook Khaman in M/W many times they do get dry, because of water vapour Khaman will stay moisture.
Cook khaman in M/W for 10 minutes with half cover lid, on HIGH.
Let khaman cool completely and crush them with fork and add pinch turmeric powder and mix well.
Now take another bowl and prepare for temper by add oil, mustard seeds, hing, garlic, green chillies ,cashews, sultanas and sesame seeds.
Heat for 1 minute in M/W and pour temper oil mixture on top of the crushed khaman mixture.
Mix well and once again cook the khaman mixyure in M/W for another 2 minutes.
Add sugar water, grated coconut and finely chopped corinader, mix well and finally cook khaman mixture for 1 minute in M/W.
Garnish with sev and Pomegranate seeds and more coriander leaves .