Peanut Snack
1 cup - fresh boiled peanuts
1 cup - roasted skinned peanuts, crushed coarsely
2 tsp - green allpurpose chutney
2 tbsp - sweet tamarind chutney
1 - onion, finely chopped
1 - tomato, finely chopped
1 - small cucumber, finely chopped
1 - small green chilli, finely chopped
1 tbsp - coriander leaves finely chopped
½ cup - fine sev (farsan)
½ cup - thick hung curds
1 tbsp - fresh cream
½ tsp - crushed cumin
¾ pinches - chaat masala
¾ tsp - sugar, powdered
10 to 12 - canapes shells, deep fried and crisp
salt to taste
- Fry shells as per instructions on packet, keep in airtight container.
- Put onion, tomato, cucumber, boiled peanuts, in a large bowl.
- Add both chutneys, salt, chaat masala, crushed nuts mix well, keep refrigerated till required.
- Beat curds and cream till smooth.
- Add cumin, sugar, salt, green chilli, keep refrigerated till required.
To Proceed Before Serving:
- Put a teaspoonful of mixture into a canap shell.
- Top with a dollop of curd mixture.
- Garnish with sev and coriander.
- Repeat for remaining shells and mixture.
- Serve fresh and crunchy.
Making time: 30 minutes
Makes: 10-12 canapes
Shelflife:
Shells: 2-3 days
Mixtures: 1 day refrigerated
After assembling: best fresh