KHAMAN CORNBREAD

In Gujarat, where Farhan Momin’s parents are from, a favorite street snack is khaman dhokla (squares of steamed chickpea-flour bread). Add cornmeal and buttermilk, and you have something very similar to Southern cornbread. Momin finishes his jalapeno and whole-kernel cornbread the traditional Gujarati way: tempered with a heady drizzle of oil (or ghee) infused with dried chiles, black mustard seeds, coconut and curry leaves. FOR THE BREAD: Vegetable oil or shortening for greasing skillet

1/2 cup all-purpose flour 1/2 cup chickpea flour

(besan)

1 cup yellow cornmeal

1/2 cup brown sugar 1 teaspoon salt 2 teaspoons Kashmiri chili powder (may use paprika)

1 teaspoon turmeric 4 teaspoons baking

powder

1 egg

1 cup buttermilk

⅓ cup vegetable oil

1 cup whole-kernel corn,

roasted (may use canned, unroasted corn)

2 jalapenos, roasted,

seeds removed

1/4 cup dried unsweetened coconut powder (may use flakes)

FOR THE TEMPERING: 1/4 cup neutral oil (or ghee) 2-3 dried chiles (or sliced

jalapenos)

1 tablespoon black

mustard seeds

3 sprigs curry leaves

To make the bread:

Grease a large cast-iron skillet, and place in a 400-degree oven.

In large bowl, mix flour, chickpea flour, cornmeal, brown sugar, salt, chili powder, turmeric and baking powder.

In a small bowl, mix egg, buttermilk and vegetable oil. Pour liquid into bowl with dry ingredients. Add corn and jalapeno. Stir until just combined. There should be some visible lumps.

Pour into hot cast-iron skillet. Bake for about 20-25 minutes, or until a toothpick inserted at the center comes out clean. Remove from oven and sprinkle with coconut powder. To temper the bread:

Heat oil or ghee in a small pan over medium-high heat. When the oil begins to glisten, add chiles and mustard seeds. Toast for about 30 seconds. Strip curry leaves off sprigs, and carefully add to pan. (They will sputter.) Once the curry leaves turn bright green and slightly translucent (2-3 minutes), remove from heat. Pour over bread. Cut into squares, and serve. Serves 6-8.

Per serving, based on 6: 553 calories (percent of calories from fat, 54), 9 grams protein, 56 grams carbohydrates, 5 grams fiber, 34 grams total fat (11 grams saturated), 35 milligrams cholesterol, 713 milligrams sodium.

STYLING BY CHEF FARHAN MOMIN / CHRIS HUNT FOR THE AJC