Ingredients:

• 1 cup – fresh boiled peanuts.
• 1 cup – roasted skinned peanuts, crushed coarsely.
• 2 tsp – green all purpose 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.
• 1/2 cup – fine sev (farsan).
• 1/2 cup – thick hung curds.
• 1 tbsp – fresh cream.
• 1/2 tsp – crushed cumin.
• 1/2 pinches – chaat masala.
• 1/2 tsp – sugar, powdered.
• 10 to 12 – canapes shells, deep fry and crisp.
• salt to taste.

Method:

1. Fry shells as per instructions on the packet, keep it in airtight container.
2. Put onion, tomato, cucumber, boiled peanuts in a large bowl.
3. Add both chutneys, salt, chaat masala, crushed nuts and mix well. Keep refrigerated till required.
4. Beat the curd and cream it till it becomes smooth.
5. Add cumin, sugar, salt, green chilli, keep refrigerated till required.
6. To proceed before serving:
7. Put a tspful of mixture into a shell.
8. Top it with a dollop of curd mixture.
9. Garnish with sev and coriander.
10. Repeat it for the remaining shells and mixture.
11. Serve it fresh and crunchy.

Recipe courtesy of Saroj Kering