Spiral Cone Chaat


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Spiral Cone Chaat


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Spiral Cone Chaat, it is served in a plain flour cones, filled with potato stuffing and top with green chutney and saunth chutney.

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Spiral Cone Chaat recipe - How to make Spiral Cone Chaat

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 6 cones
Show me for cones

Ingredients

For The Cones
1 kg plain flour (maida)
150 gms ghee
salt to taste
plain flour (maida) for rolling
oil for cooking

To Be Mixed Into A Filling
4 boiled and chopped potatoes
3 tbsp curds (dahi)
1/4 cup chopped onions
1/4 cup chopped tomatoes
1 tbsp chaat masala
salt to taste
3 tbsp chopped coriander (dhania)

For Saunth Chutney
1/2 cup tamarind (imli) paste
1/2 cup jaggery (gur)
1/2 tbsp chilli powder
1/2 tbsp dried ginger (soonth) powder
1/4 tbsp cumin seeds (jeera) powder
1/4 tbsp freshly ground black pepper powder
1/2 tsp black salt (sanchal)

Ground The Green Chutney Into A Paste
1 bunch coriander (dhania)
1 bunch mint leaves (phudina)
12 green chillies
2" ginger (adrak)
salt to taste
Method
    Method
  1. Combine all the ingredients in a glass bowl and knead to a semi stiff dough using water.
  2. Divide the dough into equal portions and roll it into a chapati, using little flour for rolling.
  3. Using a knife, cut into thin long strips.
  4. 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.
  5. Seal well to ensure that it doesn’t open.
  6. Follow the same procedure for the remaining dough.
  7. Heat oil in a deep kadhai and deep fry the cones till they turn golden brown in colour.
  8. Drain on absorbent paper.
  9. Once the cones have cooled a bit, shake the cone mould.
  10. Keep the flour cone aside.

For the Saunth Chutney

    For the Saunth Chutney
  1. In a frying pan, combine tamarind pulp with 1/4 cup of water and bring to a boil.
  2. Add the jaggery, red chilli powder, dry ginger powder, cumin powder, black pepper powder and black salt.
  3. Mix well and cook till jaggery dissolves and chutney is thick.
  4. Strain the mixture and mix in crushed roasted cumin. Keep aside.

How to proceed

    How to proceed
  1. Fill the cone first with the prepared filling, top with saunth chutney and green chutney.
  2. Serve immediately.


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This recipe was contributed by Palak Rajput on 27 Jan 2011


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