A chill sesh with your yaars is incomplete without some chakna. Imagine this, you’re at home, watching the newest season of Sacred Games with your yaars while sipping Mcdowell's whisky. But just then, you realise that you’re out of chakna and there’s nothing to munch on.
Ordering online also felt like a huge task. I mean, you have to open the app, scroll through 27649 places, figure what to order, and then wait forever for it to get delivered. ‘Itne time mein,’ you can make your own chakna and be done with it.
So, if you’re wondering what are these quick to make, delicious to taste chakna at home? Read on, yaar!
1. Masala Papad
This spicy papad recipe to your list has to top your list!
2 finely chopped onions
2 finely chopped tomatoes
1 finely chopped green chillies
1 ½ tablespoon coriander leaves
½ tbsp chaat masala
1 ½ lemon juice
In a bowl, add onions, tomatoes, green chillies, coriander leaves, salt and chaat masala.
Squeeze in lemon juice and mix well.
After roasting papads, layer the mix evenly and serve.
2. Peanut Masala Dry Chaat
You know what goes well with your glass of McDowell's whisky? Peanut masala dry chaat, duh!
3 cups raw peanuts
1 tablespoon sea salt
1 tablespoon turmeric powder
1 tablespoon roasted cumin powder
¼ chaat masala
½ red chilli powder
2 chopped green chillies
2 tablespoon chopped coriander leaves
2 tablespoon lemon juice
1 chopped onion
1 chopped tomato
In a pressure cooker, add 5 cups of water, peanuts, sea salt, turmeric powder for 5 whistles. Drain and shell them.
In a bowl, add the boiled peanuts, salt, chaat masala, red chilli masala, roasted cumin powder, onions, tomatoes, green chillies, coriander leaves and lemon juice. Mix well. And, serve.
3. Fish Fry Masala
Why have ‘bahar ka chakna’ when you can have ‘ghar par bana hua’ fish fry masala?
6 pieces of fish
2 tablespoon red chilli powder
1 tablespoon lime juice
½ coriander powder
½ turmeric powder
Clean and wash the fish twice and set aside.
In a mixing bowl, add red chilli powder, turmeric powder, coriander powder, and lime juice.
Add salt as per the requirement. Sprinkle water for a paste-like consistency.
Add the fish and mix well. Coat masala on all sides and marinate for a while.
Fry the fish until the fish turns dark brown.
4. Cheese Garlic Naan
Raise your hands if this one is your favourite! I know it’s mine.
4 tablespoon melted butter
4 minced garlic cloves
2 tablespoon chopped cilantro
2 ¼ cup dry yeast
2 ¼ all-purpose flour
1 cup shredded cheddar cheese
1 tablespoon oil
1 tablespoon sugar
½ cup warm water
½ cup warm water
½ cup plain yoghurt
1 tablespoon oil
In a bowl, add sugar, warm water, yeast together. And, set it aside.
Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt and oil and knead.
Cover the dough with a damp cloth and set aside.
Divide the dough into 8 equal portions. Add cheese in the middle.
Heat the skillet and place the dough on it. Roll it over when it puffs up and repeat.
After the naan is off the gas, brush it up with butter.
5. Corn Bhel
Corn bhel is one stop to whip up something under 10 minutes!
2 ⅓ cup sev
2 tablespoon green chutney
2 tablespoon sweet tamarind sauce
1 ⅓ cup corn kernels
½ cup coriander leaves
1 tablespoon chaat masala
1 ½ potato
1 ½ tomato
In a pressure cooker, add potatoes and boil for 10 minutes. Peel them off when cold.
In another pressure cooker, boil corn kernels for 10 minutes and set it aside to cool after that.
Chop cucumber, coriander leaves, tomatoes, onions and boiled potatoes. Keep it aside in a bowl.
Crush papdi and add it to the mix. Add salt, sev green, sweet chutney and chaat masala. Mix and serve.
Chalo, let’s get cookin’ already!
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