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Chakna Platter
Main Ingredients | Masala peanuts, Unsalted roasted peanuts |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
Masala Peanuts
- 1 cup salted roasted peanuts
- ½ teaspoon red chilli powder
- ½ teaspoon black salt
- Salt to taste
- 1 teaspoon chaat masala
- Oil for deep-frying
Wasabi Makhana
- 1 tablespoon oil
- 2 cups puffed lotus seeds (makhana)
- 2 teaspoons wasabi powder
Masala Papad Cones
- 1 papad
- 2 cups chana, boiled
- 1 medium onion, finely chopped
- 1 tomato, finely chopped
- 1 green chilli, finely chopped
- ½ teaspoon black salt
- 1 teaspoon chaat masala
- Salt to taste
- 1 tablespoon chopped coriander
- Juice of half lemon
- Sev for garnish
- Coriander leaves for garnish
Cheesy Nuts
- 1 cup cashews, whole
- 1 cup almonds, whole
- ¼ cup cheese powder
- ½ teaspoon black salt
- Salt to taste
- 1 teaspoon chaat masala
Cheeseling Bhel
- 2 cups cheeseling
- 1 medium tomato, finely chopped
- 1 medium onion, finely chopped
- ½ raw mango, finely chopped
- ½ teaspoon black salt
- Salt to taste
- Juice of half lemon
- 1 ½ teaspoon chaat masala
- 1 tablespoon chopped coriander
- ¼ cup sev
Schezwan Chakli
- 1 cup rice flour
- ¼ cup split skinless black gram (dhuli urad dal), ground
- 4 teaspoons Schezwan sauce
- ¼ teaspoon cumin powder
- ¼ teaspoon red chilli powder
- Salt to taste
- Oil for deep frying and greasing
Method
Masala Peanuts
- Heat sufficient oil in a kadai and deep-fry the peanuts till golden brown. Transfer to a bowl.
- In a separate bowl add chilli powder, black salt, salt to taste, chaat masala and prepare a masala for
- the peanuts.
- Mix the prepared masala in the peanuts well, transfer to a cutting glass filled till top and serve.
Wasabi Makhana
- Heat oil in a non-stick pan and add the makhana, toss for 2-3 minutes. Add wasabi powder and toss again.
- Transfer to a cutting glass, filled till top and serve.
Masala Papad
- Heat a non-stick tawa. Cut the papad into half and roast on the heated tawa until cooked.
Fold into a cone, once cooked. - Add boiled chana, onion, tomato, green chilli, black salt, chaat masala, salt to taste, chopped coriander and lemon juice in a bowl and mix well.
- Fill this mixture in the prepared papad cones.
- Garnish with sev and coriander leaves, place the cones in a cutting glass and serve.
Cheesy Nuts
- Heat sufficient oil in a kadai and deep-fry the cashews and almonds till golden.
- Drain on an absorbent paper and transfer to a bowl. Add cheese powder, black salt, salt to taste and chaat masala and mix well.
- Transfer to a cutting glass filled till top and serve.
Cheeseling Bhel
- Add cheeselings, tomatoes, onion, raw mango, black salt, salt, lemon juice and chaat masala in a bowl and mix well together.
- Add chopped coriander and sev. Transfer to a cutting glass filled till top and serve.
Schezwan Chakli
- Add rice flour, ground split skinless black gram (urad dal aata), schezwan sauce, salt to taste, cumin seeds, chilli powder and some water in a bowl.
- Knead it to make soft dough.
- Heat sufficient oil in a kadai. Grease the chakli press with some oil.
- Put some dough, at a time, in a chakli press and press out chaklis in strips directly in the oil.
- Deep-fry on medium heat till crisp. Drain on absorbent paper and cool down to room temperature.
- Serve in a cutting glass.
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