Khaman

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Khaman
Khaman with mustard seeds, green chillies and coriander leaves on top. Served with green and red chutney
Type	Snack
Place of origin	India
Region or state	Gujarat
Main ingredients	Gram flour, chana dal

Indian cuisine
This article is part of the series on

Regional cuisines North India Awadhi Bhojpuri Kashmiri Kumauni Mughlai Punjabi Rajasthani Uttar Pradeshi South India Chettinad Hyderabadi Karnataka Kerala Mangalorean Mangalorean Catholic Saraswat Tamil Telangana Telugu Udupi East India Bengali Bihari Jharkhand Odia Maithil West India Goan Gujarati Malvani & Konkani Marathi Parsi Northeast India Arunachalese Assamese Meghalayan Manipuri Mizoram Naga Sikkimese Tripuri Other Anglo-Indian Fast food Indian Chinese Indian Indonesian Indian Singaporean Jain (Satvika) Malaysian Indian Nepali
Ingredients, types of food Main dishes Desserts Bread Drinks Snack foods Spices Condiments
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See also History Etiquette Indian chefs Cookbook: Cuisine of India
Related cuisines Nepalese cuisine Sri Lankan cuisine Bangladeshi cuisine Pakistani cuisine Bhutanese cuisine Tibetan cuisine Afghani cuisine

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Khaman is a food from the Gujarat state of India. It is a very popular Gujarati snack in India.^[1]

Ingredients[edit | edit source]

Khaman is made from freshly ground channa daal or channa gram flour. Some of the main ingredients used in baking khaman are lemon juice, semolina, and curd. A final tadka can be added, using ingredients such as asafoetida and chillies.^[1]