A platter of 6 lipsmacking snacks to nibble on in your parties.CHAKNA PLATTERIngredients Masala Peanuts1 cup salted roasted peanuts½ teaspoon red chilli powder½ teaspoon black saltSalt to taste1 teaspoon chaat masalaOil for deep-fryingWasabi Makhana1 tablespoon oil2 cups puffed lotus seeds (makhana)2 teaspoons wasabi powderMasala Papad Cones1 papad2 cups chana, boiled 1 medium onion, finely chopped1 tomato, finely chopped1 green chilli, finely chopped½ teaspoon black salt 1 teaspoon chaat masalaSalt to taste1 tablespoon chopped corianderJuice of half lemonSev for garnishCoriander leaves for garnishCheesy Nuts1 cup cashews, whole1 cup almonds, whole¼ cup cheese powder½ teaspoon black saltSalt to taste 1 teaspoon chaat masalaCheeseling Bhel 2 cups cheeseling 1 medium tomato, finely chopped1 medium onion, finely chopped½ raw mango, finely chopped½ teaspoon black salt Salt to tasteJuice of half lemon 1 ½ teaspoon chaat masala1 tablespoon chopped coriander¼ cup sevSchezwan Chakli1 cup rice flour¼ cup split skinless black gram (dhuli urad dal), ground4 teaspoons Schezwan sauce¼ teaspoon cumin powder¼ teaspoon red chilli powderSalt to tasteOil for deep frying and greasing MethodMasala 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 the peanuts. 3. Mix the prepared masala in the peanuts well, transfer to a cutting glass filled till top and serve. Wasabi Makhana1. 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 Papad1. Heat a non-stick tawa. Cut the papad into half and roast on the heated tawa until cooked. 2. Fold into a cone, once cooked. 3. 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. 4. Fill this mixture in the prepared papad cones. 5. 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 Bhel1. 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. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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