New Update
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Main Ingredients | Mini khakhras, Onions |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 12 mini khakhras
- 2 medium onions chopped
- 1 large cucumber peeled and chopped
- 1 large tomato chopped
- 1 large beetroot boiled, peeled and chopped
- 8 tablespoons hung yogurt
- 2 tablespoons mixed herbs dried
- 2 tablespoons red chilli flakes dried
- 3 teaspoons chaat masala + for sprinkling
- Green chutney for drizzling
- Nylon sev sprinkling + for garnish
- 4 teaspoons Schezwan sauce
- 3/4 cup sweet corn kernels boiled
- Mayonnaise for drizzling
- Tomato-garlic chutney for drizzling
- Processed cheese as required
- Pomegranate pearls for garnish
- French fries to serve
Method
- Take onion in a bowl, add cucumber, tomato, beetroot, hung yogurt, dried mixed herbs, dried red chilli flakes and chaat masala and mix well.
- For each portion, place a khakra on the worktop and spread ¼ portion of the mixture on it. Drizzle green chutney and sprinkle a little sev on top. Place another khakra on it, spread 1 tsp schezwan sauce on it evenly, spread some sweetcorn kernels and sprinkle chaat masala. Drizzle mayonnaise and add some more sweetcorn kernels. Drizzle green chutney and tomato-garlic chutney. Sprinkle sev and grate cheese on top. Cover with another khakhra.
- Drizzle mayonnaise, tomato-garlic chutney and green chutney and sprinkle pomegranate pearls and sev. Serve immediately with French fries.
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