Chatpata colourful Khaman

To prepare Khaman paste, mix all ingredients except Fruit Salt to form a thick paste and keep it aside. Don’t make the paste too thick or too watery.

Take a deep pot (pateela) and fill it with water such that a thin layer of water is formed at the bottom and let it boil.

In the meantime, grease a utensil that you plan to use to pour the khaman paste onto (cake mould, deep thali, or khaman steamer). The utensil should be deep enough to allow the khaman to rise.

Prepare the Red and Green Colouring in two separate bowls. Mix 1 tsp Tandoori Masala and 1 tsp Tomato Ketchup for Red Colouring and 1 Tbsp Green chutney (see ingredients) and 1 drop of Green Food colour for the Green Colouring.

Now add 1 tsp fruit salt (ENO) to the Khaman paste followed by 1 tbsp Water and mix in one direction for 1 minute.

Distribute the Khaman paste into three parts. To one part, add the Red colouring mix. To another part, add the Green colouring mix.

Add the third part (Yellow Khaman paste) to the previously greased pan/mould. • Now, layer the green khaman paste on top of the yellow khaman paste.

Add the Red Khaman paste to the top layer. DO NOT MIX the layers. • Place the pan/mould in the big pot. Make sure that the water does not enter the pan/mould.

Once the Fruit Salt is added to the Khaman, work quickly to make your three layers and place the pan in the pot.

Cover the pot with a lid and cook for 15-20 min.

After 20 minutes of cooking, insert a toothpick or a knife into the khaman and if it comes out clean, remove the pan/mould from the pot and let it cool.

Once the khaman cools down, turn it over into a plate or serving dish.

Heat 2 Tbsp Cooking Oil. Add Mustard seeds, Asafoetida (Hing), and Green Chilly and let it crackle for few seconds. Now carefully pour the tadka on top of the khaman (Alternatively, you can cut the Khaman into pieces first and then pour the tadka on top). • Finally, add the coriander on top for garnishing.