Cone Corn Chaat


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Cone Corn Chaat recipe - How to make Cone Corn Chaat



Preparation Time:    Cooking Time:    Total Time:     Makes 1 serving
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For The Cones
2 cups plain flour (maida)
50 gms melted ghee
1 tsp carom seeds (ajwain)
1/2 tsp salt
1 tbsp plain flour (maida) mixed with 3 tbsp water
oil for deep frying

Other Ingredients
2 cups boiled sweet corn kernels (makai ke dane)
1/2 cup boiled and chopped potatoes
3 tbsp finely chopped onions
3 tbsp deseeded and finely chopped tomatoes
1 tsp chaat masala
2 tbsp dry roasted peanuts
3 tbsp puffed rice (kurmura)
4 tbsp finely chopped coriander (dhania)
3 tbsp pomegranate
1 tsp pomegranate powder
4 tbsp hung curds (chakka dahi)
3 tbsp green chutney
3 tbsp sweet chutney
roasted cumin seeds (jeera) powder for sprinkling
For the cones

    For the cones
  1. Combine the maida, salt, carom seeds and ghee in a bowl, mix well and knead into stiff dough using enough water.
  2. Cover and keep aside for 25 to 30 minutes.
  3. Divide the dough into equal portions and roll out into thin chapati, using flour in between for dusting.
  4. Cut the chapati using a sharp kinfe into thin long strips.
  5. Take a metal kulfi mould and wrap these strips around the cone mould like a coil,starting from the point end towards the broader end,till the entire cone is uniformly covered with the strips.
  6. Use the maida-water paste for sealing in between.
  7. Repeat the same procedure with the remaining dough to make more such cones.
  8. Heat the oil in a kadhai and deep fry the cones till light golden brown.
  9. Drain on absorbant paper.
  10. Once the cones have cooled ,carefully demould the cones and keep aside.

How to proceed

    How to proceed
  1. Combine the anar-dana powder with the curds, mix well and keep aside.
  2. In another bowl, combine all the ingredients in a bowl, except green chutney, sweet chutney and curds and mix well.
  3. Keep aside.
  4. Just before serving, fill the cones with the prepared chat, sprinkle the chutneys and curd in between.
  5. Serve immediately.

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This recipe was contributed by MOONBEAMS on 12 Jul 2011

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