Name: Nylon Khaman recipe by Shwetangi Teredesai at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 1 1/2 cups gram flour (besan); 2 tsp semolina (suji); 2 tsp eno powder; 1/2 tsp sugar; 1 lemon (nimbu); 2 green chilly (hari mirch); 8-10 curry leaves (kadi patta); 1 tsp mustard seeds (rai); 1/4 tsp salt (namak); 1 Cup water; 1 tbsp oil

Ingredients Serving: 3

1 1/2 cups gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (rai)
1/4 tsp salt (namak)
1 Cup water
1 tbsp oil

Instructions

Mix gram flour, semolina and 1 cup water.
Grease a container. Heat water in a pressure cooker and place sieve (jaali) on it.
Now add eno powder. Immediately pour this mixture in the greased container.
Place it on jaali and cover the cooker. Remove the whistle of the cooker. Let it cook at high flame for 15 minutes.
Then take out the Khaman out of the container and cut into pieces once it is cooled.
Heat oil in a pan and crackle mustard seeds. Then put curry leaves. Finely chop green chilies. Pour this on Khaman.
Put 2 cup water, sugar and lemon juice in a container and put all Khaman in it. After 5 minutes take out extra water.
Garnish with finely chopped dhania patti.
Serve with some chutney.

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