CHINESE CHAAT PLATTER
Ingredients
15-20 pieces of Monaco savory biscuits
1 cup schezuan sauce
15-20 pieces of schezuan chicken
1 cup sev (fried noodles)
1 tbsp coriander leaves (chopped)
1 tsp mint (chopped)
1 tsp chaat masala
Lettuce leaves as required

For the Manchurian stuffed eggs
6 boiled eggs (Halved and scooped)
15-20 pieces of vegetable Manchurian
1 cup Manchurian sauce

For garnishing:
8-10 black olive wedges
1 cup sev/fried noodles

For the sweet and sour kachories
8-10 mini kachories (halved)
1 cup sweet and sour sauce

For the platter presentation:
Red / yellow / capsicum as required
Parsley sprigs as required
Black olives as required

Serve with:
Extra flat sev puris
Tomato slices
Lemon slices
Parsley
Coriander
For the schezuan canapés
Arrange the savory biscuits / puries on a plate. Place a leaf of crisp lettuce on each puri / biscuit. Divide the schezuan chicken into pieces and place on each crisp base. Top with some more sauce. Sprinkle chaat masala , chopped coriander, mint, and sev or fried noodles on the schezuan canapés. Arrange on the platter.

To prepare the Manchurian stuffed eggs
Hard boil the eggs. Halve them and remove the yolk carefully. Place the vegetarian Manchurian balls in each cup. Top with more Manchurian sauce, garnish with black olive wedges, and fried noodles / sev. Arrange appropriately on the platter.

For the sweet and sour kachories:
Halve the masala kachories. Pour sweet ‘n’ sour sauce on each. Arrange on the serving platter. Garnish the platter appropriately, and serve.

Chef’s variation: Try more variations with the same concept, stuffed cheesy mushrooms in egg cups, topped with hot chili sauce. Seafood Manchurian on sev puries and more….