How to make Chakna Platter - SK Khazana -

A variety of crisp snacks that can be served with cocktails and mocktails

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Masala peanuts, Unsalted roasted peanuts

Cuisine : Fusion

Course : Snacks and Starters

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Chakna Platter - SK Khazana

Chakna Platter - SK Khazana Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Chakna Platter - SK Khazana Recipe

  • Masala peanuts

  • Unsalted roasted peanuts 1 cup

  • Oil to deep fry

  • Red chilli powder 1/2 teaspoon

  • Black salt 1/2 teaspoon

  • Salt to taste

  • Chaat masala 1 teaspoon

  • Citric acid 1 pinch

  • Wasabi makhane

  • Puffed lotus seeds (makhane) 2 cups

  • Wasabi powder 2 teaspoons

  • Oil 1 tablespoon

  • Masala papad cones

  • Papads 4

  • Brown Bengal grams boiled 2 cups

  • Medium tomato finely chopped 1

  • Medium onion finely chopped 1

  • Green chilli finely chopped 1

  • Black salt 1/2 teaspoon

  • Chaat masala 1 teaspoon

  • Fresh coriander leaves finely chopped 1 tablespo to garnish

  • Lemon juice 1/2 tablespoon

  • Sev to garnish

  • Cheeseling bhel

  • Cheeselings 2 cups

  • Medium tomato finely chopped 1

  • Medium onion finely chopped 1

  • Raw mango finely chopped 1/2

  • Black salt 1/2 teaspoon

  • Lemon juice 1/2 tablespoon

  • Chaat masala 1 1/2 teaspoons

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Sev 1/4 cup

  • Cheesy nuts teaspoon

  • Whole cashewnuts 1 cup

  • Whole almonds 1 cup

  • Cheese powder 1/4 cup

  • Black salt 1/2 teaspoon

  • Chaat masala 1 teaspoon

  • Citric acid 1/4 teaspoonSchezwan idli

  • Schezwan sauce 4 teaspoons

  • Rice flour 1 cup

  • Split skinless black gram (dhuli urad dal) flour 1/4 cup

  • Cumin seeds 1/2 teaspoon

  • Red chilli powder 1/4 teaspoon

Method

Step 1

Masala peanuts: Heat sufficient oil in a kadai and deep-fry the peanuts till golden brown. Transfer into a bowl.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9

Heat sufficient oil in a kadai. Grease the chakli press with some oil.

Step 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.