Shree Kheteshwar Sweets and Farsan Mart (SKS) Chatpata Chana Dal

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  • Popular North-Indian snack
  • Shelf life of 30 days
  • Satisfaction guaranteed
  • Authentic and fresh ingredients
  • Spicy, crunchy roasted split chickpeas
  • Enjoyed plain or used as ingredient in many dishes
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The taste of tradition, the goodness of purity

 

The birth and growth of Shree Kheteshwar Sweets and Farsan Mart (SKS) is a rags-to-riches story of founder Govind Singh H Rajpurohit. Having lost his father at six, he took up the challenge of establishing an eatery all by himself. In 1987 he started with a roadside farsan (snack) stall in Rajasthan. He later...

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About Shree Kheteshwar Sweets and Farsan Mart (SKS), Vadodara

The taste of tradition, the goodness of purity

 

The birth and growth of Shree Kheteshwar Sweets and Farsan Mart (SKS) is a rags-to-riches story of founder Govind Singh H Rajpurohit. Having lost his father at six, he took up the challenge of establishing an eatery all by himself. In 1987 he started with a roadside farsan (snack) stall in Rajasthan. He later shifted to Gujarat’s Vadodara city, where he sold savouries near Old Samrat Hotel under the hot sun and prepared the next day’s batch at night. At times, he even went about his business on a cycle.

Fond of feeding people, he experimented with his dishes, they were always a huge hit. This initial success motivated him to launch his own brand – SKS, which soon mushroomed into a number of outlets throughout the city. He served Ratlami sev and sweets such as kalakand (made with milk and cottage cheese), motichoor laddoo (golden-fried gram flour pearls fused with sugar syrup), milk cake, and the popular malai peda (made with curdled condensed milk).

Today his son Rajendra also helps him run the enterprise, the success of which has been the talk of the media for quite some time now. SKS has modern equipment but it also continues to use the traditional kadai for its special kalakand and milk cake. Superior-quality sweets and scrumptious savouries have made SKS a household name in the city.

 

Specialities

 

The heavenly malai peda is SKS’s speciality along with succulent Bengali sweets, pure desi ghee bonbons, dry-fruit confections, rabri (made of condensed milk), an assortment of sugar-free offerings, and tasty namkeen. Unlike most confectioneries that purchase readymade mawa (dried whole milk), they prepare their own. Similarly, they only use branded gram flour instead of locally available varieties to make namkeens. Though doing so is costlier, they know pure ingredients set their products apart from competitors in the market. Their mantra is simple: best raw materials, fresh stock, and value for money.

Specifications of Shree Kheteshwar Sweets and Farsan Mart (SKS) Chatpata Chana Dal

PRODUCT DESCRIPTION

One of the most popular North-Indian snacks, SKS ChatpataChana Dal is a simple preparation of roasted chana dal (split chickpeas) and a blend of spices. This crunchy and spicy namkeen is very versatile and can be used as an ingredient in many other snacks or food preparations. Since it is light and addictive, it makes for a popular titbit to carry while on the go.

FEATURES
  • Spicy,crunchy roasted split chickpeas
  • Popular North-Indian snack
  • Enjoyed plain or used as ingredient in many dishes
SHELF LIFE & STORAGE
  • Shelf life of 30 days
  • Store in airtight container after opening
INGREDIENTS
  • Chana dal
  • Red chilli powder
  • Spices
  • Salt
  • Edible oil
Priyanka's Serving Ideas

Instant KhastaKachori

Ingredients:-

  • SKS Chatpata Chana Dal – 1 cup
  • Garlic – 5-6 cloves
  • Coriander seeds – ­1tsp
  • Fennel seeds – 1 tsp
  • Astafoedia –  1tsp
  • Flour – 2 cups
  • Oil – 4 tsp
  • Refined flour – 2 cups
  • Salt – ½ tsp

Preparation:-

  • Grind SKS Chatpata Chana Dal to a coarse powder along with garlic cloves
  • Heat 2 tsp oil in a pan; add coriander seeds, fennel seeds, and astafoedia
  • Remove the seasoning from heat as soon as you get an aroma
  • Add the seasoning to the chana dal-garlic mix
  • Prepare slightly hard dough using refined flour, water, oil, and salt
  • Make small balls of the dough
  • Use the palms to slightly flatten the balls
  • Fill the centre of each disc with chana dal-garlic mix
  • Carefully bring the edges to the centre and seal the disc by pressing with the thumb. The sealed disc will resemble a pouch
  • Deep-fry the filled discs and serve hot
Serving Tips
  • Serve with tea or coffee
  • Tastes best with rice, pulao, or biryani
  • Use as ingredient in bhel and sevpuri
  • Offer with chopped onions and lemon juice
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