Cheeseling Bhel
Servings - 2 - 3
INGREDIENTS
Cheeselings - 100 grams
Tomato - 140 grams
Onions - 100 grams
Black salt - 1/2 teaspoon
Salt - 1/2 teaspoon
Chaat masala - 1 teaspoon
Coriander - 2 tablespoons
Sev - 45 grams
Lemon juice - 1 teaspoon
PREPARATION
1. In a mixing bowl, add all the ingredients and mix it well.
2. Serve.
Wasabi Makhana
Servings - 2 - 3
INGREDIENTS
Oil - 1 tablespoon
Puffed lotus seeds - 35 grams
Wasabi powder - 2 teaspoons
Salt - 1/2 teaspoon
PREPARATION
1. Heat 1 tablespoon oil in a pan, add 35 grams puffed lotus seeds and roast for 3 - 5 minutes.
2. Add 2 teaspoons wasabi powder, 1/2 teaspoon salt and mix it well.
3. Cook until it turns golden brown in color.
4. Serve.
Cheesy Nuts
Servings - 2 - 3
INGREDIENTS
Oil - for frying
Almonds - 150 grams
Cashews - 150 grams
Parmesan cheese - 40 grams
Black salt - 1/2 teaspoon
Salt - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
PREPARATION
1. Heat sufficient oil in a pot and fry 150 grams almonds until it turns brown in color.
2. Drain it on an absorbent paper. Keep aside.
3. Fry 150 grams cashews until it turns golden brown in color.
4. Drain it on an absorbent paper. Keep aside.
5. In a mixing bowl, add fried almonds, fried cashews, 40 grams parmesan cheese, 1/2 teaspoon black salt, 1/2 teaspoon salt, 1/2 teaspoon chaat masala and mix it well.
6. Serve.
Masala Peanut
Servings - 2 - 3
INGREDIENTS
Oil - for frying
Salted roasted peanuts - 290 grams
Red chili - 1/2 teaspoon
Black salt - 1/2 teaspoon
Salt - 1/2 teaspoon
Chaat masala - 1 teaspoon
PREPARATION
1. Heat sufficient oil in a pot and fry 290 grams salted roasted peanuts until it turns golden brown in color.
2. Drain it on an absorbent paper. Keep aside.
3. Transfer this into a bowl, add 1/2 teaspoon red chili, 1/2 teaspoon black salt, 1/2 teaspoon salt, 1 teaspoon chaat masala and mix it well.
4. Serve.
Masala Papad Cone
Servings - 2 - 3
INGREDIENTS
Papad - 1
Boiled black chickpeas - 400 grams
Onions - 110 grams
Tomato - 100 grams
Green chili - 1 teaspoon
Black salt - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Salt - 1/2 teaspoon
Coriander - 2 tablespoons
Lemon juice - 2 teaspoons
Sev - for garnishing
Coriander - for garnishing
PREPARATION
1. Take a papad and place it on a hot tawa and cook for 2 - 3 minutes from both sides until golden brown in color.
2. Now make a cone of it and keep aside.
3. In a mixing bowl, add 400 grams boiled black chickpeas, 110 grams onions, 100 grams tomato, 1 teaspoon green chili, 1/2 teaspoon black salt, 1/2 teaspoon chaat masala, 1/2 teaspoon salt, 2 tablespoons coriander, 2 teaspoons lemon juice and mix all the ingredients well.
4. Fill the cone with prepared mixture.
5. Garnish with sev and coriander.
6. Serve.
Schezwan Chakli
Servings - 2 - 3
INGREDIENTS
Rice flour - 200 grams
White lentils flour - 50 grams
Schezwan sauce - 50 grams
Cumin powder - 1/4 teaspoon
Red chili - 1/4 teaspoon
Salt - 1/2 teaspoon
Water - 100 milliliters
Oil - for frying
PREPARATION
1. In a mixing bowl, add 200 grams rice flour, 50 grams white lentils flour, 50 grams schezwan sauce, 1/4 teaspoon cumin powder, 1/4 teaspoon red chili, 1/2 teaspoon salt, 100 milliliters water and knead it into a smooth soft dough.
2. Apply some oil in the chalki maker and place a portion of the dough inside it.
3. Tighten the lid properly
4. Heat sufficient oil in a heavy skillet.
5. Press the chalk maker to make chakli and deep fry until golden brown and crispy.
6. Drain it on an absorbent paper and let them cool completely.
7. Serve.
