Spiral Cone Chaat
by Palak Rajput
Added to 7 cookbooks
This recipe has been viewed 13054 times
Spiral Cone Chaat, it is served in a plain flour cones, filled with potato stuffing and top with green chutney and saunth chutney.
- Combine all the ingredients in a glass bowl and knead to a semi stiff dough using water.
- Divide the dough into equal portions and roll it into a chapati, using little flour for rolling.
- Using a knife, cut into thin long strips.
- Roll these strips around the cone mould like a coil, starting from the pointed end towards the broader end, till the entire cone is uniformly covered with the strips.
- Seal well to ensure that it doesn’t open.
- Follow the same procedure for the remaining dough.
- Heat oil in a deep kadhai and deep fry the cones till they turn golden brown in colour.
- Drain on absorbent paper.
- Once the cones have cooled a bit, shake the cone mould.
- Keep the flour cone aside.
- In a frying pan, combine tamarind pulp with 1/4 cup of water and bring to a boil.
- Add the jaggery, red chilli powder, dry ginger powder, cumin powder, black pepper powder and black salt.
- Mix well and cook till jaggery dissolves and chutney is thick.
- Strain the mixture and mix in crushed roasted cumin. Keep aside.
- Fill the cone first with the prepared filling, top with saunth chutney and green chutney.
- Serve immediately.
This recipe was contributed by Palak Rajput on 27 Jan 2011
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