Air fryer recipe · Snacks
Spongy Khaman Bites
Pillowy, sunny squares of steamed-then-crisped gram cake with a sweet-tangy tempering kiss.
- 30 minTotal time
- 160°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 280kcal
- 15.1 gprotein
- 44.2 gcarbs
- 4.3 gfat
- 7.1 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Gram flour (besan)1.5 cups
- Semolina (sooji)2 tbsp
- Eno fruit salt1.5 tsp
- Lemon juice1 tbsp
- Green chilli-ginger paste1 tsp
- Sugar1 tsp
Method
Whisk the batter
Beat besan, sooji, sugar, salt, lemon juice and chilli-ginger paste with water into a thick, lump-free batter. Whisk in one direction for a couple of minutes to lighten it before resting briefly.
Activate and pour
Sprinkle Eno over the batter and fold gently as it foams and doubles, working fast so the bubbles stay trapped. Pour into a greased shallow tin that fits your basket.
Steam-set in foil
Cover the tin loosely with foil to mimic a steamer and keep the surface moist. This sets the sponge before the surface takes any colour.
Cool and cube
Once set, cool slightly and slice into bite-sized squares. They should spring back when pressed, a sign the crumb is properly airy.
Air-fry to finish
Remove the foil and air-fry the squares at 160C for 14 minutes to lightly firm the edges and warm them through. Finish with a quick mustard-curry leaf tempering poured over the hot bites.
