Chakna Platter

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 

1. Heat sufficient oil in a kadai and deep-fry the peanuts till golden brown. Transfer to a bowl. 
2. In a separate bowl add chilli powder, black salt, salt to taste, chaat masala and prepare a masala for
3. the peanuts. 
4. Mix the prepared masala in the peanuts well, transfer to a cutting glass filled till top and serve. 

Wasabi Makhana

1. Heat oil in a non-stick pan and add the makhana, toss for 2-3 minutes. Add wasabi powder and toss again. 
2. Transfer to a cutting glass, filled till top and serve. 

Masala Papad

1. Heat a non-stick tawa. Cut the papad into half and roast on the heated tawa until cooked. 
   Fold into a cone, once cooked. 
2. 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. 
3. Fill this mixture in the prepared papad cones. 
4. Garnish with sev and coriander leaves, place the cones in a cutting glass and serve. 

Cheesy Nuts 

1. Heat sufficient oil in a kadai and deep-fry the cashews and almonds till golden. 
2. Drain on an absorbent paper and transfer to a bowl. Add cheese powder, black salt, salt to taste and chaat masala and mix well.
3. Transfer to a cutting glass filled till top and serve. 

Cheeseling Bhel

1. Add cheeselings, tomatoes, onion, raw mango, black salt, salt, lemon juice and chaat masala in a bowl and mix well together. 
2. Add chopped coriander and sev. Transfer to a cutting glass filled till top and serve. 

Schezwan Chakli 

1. 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. 
2. Knead it to make soft dough.
3. Heat sufficient oil in a kadai. Grease the chakli press with some oil.
4. Put some dough, at a time, in a chakli press and press out chaklis in strips directly in the oil.
5. Deep-fry on medium heat till crisp. Drain on absorbent paper and cool down to room temperature. 
6. Serve in a cutting glass.