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Chakna Platter - SK Khazana

A variety of crisp snacks that can be served with cocktails and mocktails This is a Sanjeev Kapoor exclusive recipe.

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Chakna Platter - SK Khazana

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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 list for Chakna Platter - SK Khazana

  • Masala peanuts
  • 1 cup Unsalted roasted peanuts
  • to deep fry Oil
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Black salt
  • to taste Salt
  • 1 teaspoon Chaat masala
  • 1 pinch Citric acid
  • Wasabi makhane
  • 2 cups Puffed lotus seeds (makhane)
  • 2 teaspoons Wasabi powder
  • 1 tablespoon Oil
  • Masala papad cones
  • 4 Papads
  • 2 cups Brown Bengal grams boiled
  • 1 Medium tomato finely chopped
  • 1 Medium onion finely chopped
  • 1 Green chilli finely chopped
  • 1/2 teaspoon Black salt
  • 1 teaspoon Chaat masala
  • 1 tablespo to garnish Fresh coriander leaves finely chopped
  • 1/2 tablespoon Lemon juice
  • to garnish Sev
  • Cheeseling bhel
  • 2 cups Cheeselings
  • 1 Medium tomato finely chopped
  • 1 Medium onion finely chopped
  • 1/2 Raw mango finely chopped
  • 1/2 teaspoon Black salt
  • 1/2 tablespoon Lemon juice
  • 1 1/2 teaspoons Chaat masala
  • 1 tablespoon Fresh coriander leaves finely chopped
  • 1/4 cup Sev
  • teaspoon Cheesy nuts
  • 1 cup Whole cashewnuts
  • 1 cup Whole almonds
  • 1/4 cup Cheese powder
  • 1/2 teaspoon Black salt
  • 1 teaspoon Chaat masala
  • 1/4 teaspoon Citric acid
  • Schezwan idli
  • 4 teaspoons Schezwan sauce
  • 1 cup Rice flour
  • 1/4 cup Split skinless black gram (dhuli urad dal) flour
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon Red chilli powder

Method

  1. Masala peanuts: Heat sufficient oil in a kadai and deep-fry the peanuts till golden brown. Transfer into a bowl.
  2. Take red chilli powder in a separate bowl, add black salt, salt, chaat masala and citric acid and mix well. Add this mixture to the peanuts and mix well, transfer into serving glasses and serve.
  3. Wasabi makhana: Heat oil in a non-stick pan and add makhana and toss for 2-3 minutes. Add wasabi powder and salt and toss again. Transfer into serving glasses and serve.
  4. Masala papad: Heat a non-stick tawa. Cut each papad into half and roast on the heated tawa until cooked. Once done, fold into a cone immediately and keep on a plate.
  5. Take boiled chana, onion, tomato, green chilli, black salt, chaat masala, salt, coriander leaves and lemon juice in a bowl and mix well. Fill the papad cones with this mixture. Garnish with sev and coriander leaves, place each cone in a glass and serve.
  6. Cheeseling bhel: Take cheeselings in a bowl, add tomato, onion, raw mango, black salt, salt, lemon juice and chaat masala and mix well. Add coriander leaves and sev and mix well. Transfer into serving glasses and serve.
  7. Cheesy nuts: Heat sufficient oil in a kadai and deep-fry the cashewnuts and almonds till golden. Drain on an absorbent paper and transfer to a bowl. Add cheese powder, black salt, salt, chaat masala and citric acid and mix well. Transfer into serving glasses and serve.
  8. Schezwan chakli: Take rice flour, black gram flour, cumin seeds, salt, red chilli powder and Schezwan sauce in a bowl and mix. Add sufficient water and knead into a soft dough.
  9. Heat sufficient oil in a kadai. Grease the chakli press with some oil.
  10. Put a little dough into a chakli press and press out chaklis directly into hot oil cutting the strips at every 1½ inch distance. Deep-fry till deep brown and crisp and drain on absorbent paper. Let them cool down to room temperature. Transfer into serving glasses and serve.
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