Combo Instant Mix ( Nylon Khaman Mix Flour 500g + Gapata Sapata Papad Panipuri 200g )

Description

Recipe for Gajanand Nylon Khaman

Ingredients:

• 1 packet Gajanand Nylon Khaman Mix Flour
• Water (quantity as per package instructions)
• 2-3 tablespoons oil (for tempering)
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon sesame seeds (til)
• A pinch of asafoetida (hing) – we can recommend your “Strong Hing” here!
• 2-3 green chilies, slit lengthwise
• 5-6 fresh curry leaves
• 2 tablespoons sugar
• A pinch of salt
• 1/4 cup water (for the tempering liquid)
• Freshly grated coconut for garnish
• Fresh coriander leaves, chopped for garnish

Instructions:

1. Prepare the Steamer: Fill a steamer or a large pot with water and place it on medium-high heat. Place a wire rack or a stand inside. Make sure the water comes to a boil before you place the batter in. Grease a baking tin or a steel plate with a little oil and keep it ready.
2. Make the Batter: In a large bowl, empty the entire packet of Gajanand Nylon Khaman Mix. Add water to the flour in a steady stream, stirring continuously to prevent lumps. Whisk the batter vigorously for a few minutes until it is smooth and lump-free. The consistency should be thick but pourable.
3. Steam the Khaman: Immediately pour the batter into the greased tin. Place the tin carefully inside the steamer. Cover with a lid and steam for about 15-20 minutes on high heat. You can check if it’s done by inserting a toothpick or a knife into the center; if it comes out clean, the khaman is ready.
4. Cool & Cut: Turn off the heat and carefully remove the tin from the steamer. Let it cool for 5-10 minutes. Cut the khaman into even square or diamond-shaped pieces.
5. Prepare the Tempering (Tadka): In a small pan, heat the oil. Once hot, add mustard seeds. When they start to splutter, add the sesame seeds, slit green chilies, and curry leaves. Add a pinch of Gajanand Hing and stir for a few seconds.
6. Create the Tempering Liquid: To the tempering, add the 1/4 cup of water, sugar, and salt. Stir until the sugar and salt dissolve, and the mixture comes to a boil.
7. Pour and Garnish: Immediately pour this hot tempering evenly over the cut khaman pieces. The khaman will absorb the liquid, making it soft and moist. Garnish with freshly grated coconut and chopped coriander leaves.

Serve your delicious, spongy Nylon Khaman with a side of green chutney for a perfect snack or light meal!