Cone Chaat

Name: Cone Chaat
Total time: 4200 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 2 cups Maida; 2 Tbsp Besan; 1 tsp ajwain; Salt; 1/4 tsp baking soda; 1 tsp oil; 1 tsp Dahi; Little water to make the dough; For Stuffing; 5-6 medium size potatoes boiled; 1 ” ginger chopped fine; 3-4 green chillies chopped fine; 1 sprig coriander leaves chopped fine; Pinch hing; 1 tsp Kashmiri Red chilli powder; 1 tsp cumin seeds; 1 tsp fennel seeds; Salt; 2 tsp Aamchur powder; 1 tsp Chaat Masala; Assemble with Green chutney, Sev, Yoghurt, roasted cumin powder, pomegranate seeds

Madhumita Bishnu @Madhubish27

Kolkata

#TheChefStory
#ATW1
Indian Street food is so varied and so tasty, flavourful. We all love Chaat’s and there’s so much of variety. I made a Cone Chaat. Let’s dig!

Madhumita Bishnu @Madhubish27

Kolkata

#TheChefStory
#ATW1
Indian Street food is so varied and so tasty, flavourful. We all love Chaat’s and there’s so much of variety. I made a Cone Chaat. Let’s dig!

Saved

Ingredients

Preparation time-10 mins, Cooking time-1 hr

4-6 servings

For dough
2 cupsMaida
2 TbspBesan
1 tspajwain
Salt
1/4 tspbaking soda
1 tspoil
1 tspDahi
Little water to make the dough
For Stuffing
5-6medium size potatoes boiled
1” ginger chopped fine
3-4green chillies chopped fine
1 sprigcoriander leaves chopped fine
Pinchhing
1 tspKashmiri Red chilli powder
1 tspcumin seeds
1 tspfennel seeds
Salt
2 tspAamchur powder
1 tspChaat Masala
Assemble with Green chutney, Sev, Yoghurt, roasted cumin powder, pomegranate seeds

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Steps

Preparation time-10 mins, Cooking time-1 hr

1

For dough - in a bowl add Maida, ajwain, salt, oil, Besan, yogurt, baking soda and mix well, add little water to make a tight dough, make balls and rest for 30 mins covered
2

Roll out the balls, without adding Maida, roll out, smear oil and cut a little from the centre, roll out like spring roll, tuck the edges and press the balls, set aside
3

Press the balls. Roll out again thin now
4

In a hot tawa place the thin Roti’s and just warm and flip sides, don’t cook full, set aside, cut the edges evenly and cut into quarters, set aside covered in wet cloth for 5 mins
5

Take one half and fold, close the edges with slurry, set aside
6

In a wok heat adequate oil and add aluminium balls into the cone and add to the oil, fry on medium flame
7

Once golden in colour, set aside to cool completely, take out the aluminium balls and use for the rest of the Cones
8

For Filling - in a bowl mash the boiled potatoes coarsely, add chopped ginger, green chillies and coriander leaves. Mix well.
9

In a wok heat 2 tsp oil, add cumin seeds, fennel seeds, Hing, Kashmiri red chilli powder and stir, immediately add to the potatoes and mix well, filling is ready
10

For Assembling - add the filling into the cone, add green chutney, yogurt, roasted cumin powder, sev and pomegranate seeds.
11

Plate and enjoy 😊

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Madhumita Bishnu @Madhubish27

on August 31, 2022 13:26

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you