Chatpati Cone Chaat Recipe (2024)

4.39 from 18 votes

FOR CONES

• ▢ 1 cup Maida (All purpose flour)
• ▢ 1/4 cup Oil
• ▢ 1/2 tablespoon Baking powder
• ▢ 1/2 teaspoon Ajwain
• ▢ Salt to taste
• ▢ 1/2 - 3/4 cup of Water OR Curd
• ▢ Oil for Frying

STUFFING FOR CONES

• ▢ 10-15 pieces of Potato Balls
• ▢ 1/2 cup Chopped tomatoes without pulp
• ▢ 1 cup Boiled Garbanzo beans (Safed chole)
• ▢ 1/2 cup Chopped Onions
• ▢ 1 cup Beaten curd/yogurt
• ▢ 1/2 cup Tamarind Chutney
• ▢ 1/2 cup Green Chutney
• ▢ 1/2 teaspoon Red chili powder (to sprinkle on top of chaat)
• ▢ 2 teaspoon Chaat Masala (to sprinkle on top of chaat)

MAKING CONES

• For making the cones you need - Kid's craft paper, scissor, aluminium foil and tape. Cut paper in square and roll it to form a cone as shown in the picture.

  

• Keep on twisting till it forms a cone shape.Apply tape to secure the edges.

  

• Use a scissor to trim off its pointy top. If you want big cones trim just a tiny bit but if you prefer small cones like the one shown in the picture below, then trim to a point where the pointy head starts. Continue making couple of more for the recipe.

  

• Start rolling the cones in aluminum foil and secure it again with tape.

  

• Ended up making couple of more for myself and with every cone - my cone wrapping method improved :)) cones are ready to be wrapped in dough.

  

WRAPPING CONES

• Knead the dough by combining all the ingredients. Add water carefully - we don't want the dough to be too watery.

  

• Make small balls and roll out the dough in a form of a big circle. Using a pizza cutter or knife cut out thin strips (as shown in the pic).

  

• Starting from the top start wrapping the cones. If you run out of a strip before wrapping the whole cone- start using the other one. At the end wrap the cone and seal it at the bottom.

  

• You can use another method to roll it - instead of cutting strips, cut out a square from the rolled out dough and starting from one end keep rolling the cone as it wrap itself around the dough. Seal the end part by squeezing the dough.

  See Also

  Kosambari recipe, moong dal salad | indian salad recipes

  

• Once the dough is wrapped - press the dough firmly around the cones so that there is no gap left.

  

• Wrapped cones are ready for a bath in oil.

  

BAKED CONES

• Preheat oven at 300 degree F. For baking cones - roll out the dough and cut them in strips.

  

• Now roll each strip up.

  

• Combine each strip and form a big loop..

  

• Keep the cone at one end and start rolling the dough around the scone.

  

• Wrap the full scone and trim the excess off.

  

• All wrapped cones ready for baking.

  

• Brush the scones with butter and sprinkle some sesame seeds on top.

  

• Bake for 15 - 20 minutes.

  

• Allow them to cool off and by applying little pressure separate the cones from its molds.

  

• Baked cones are ready to be filled.

  

FRIED CONES

• Heat oil in a pan. Using a tong carefully drop cones one by one into the hot oil.

  

• Keep frying till golden brown. CAREFULLY TILT THE CONE IN SUCH A WAY THAT ALL THE OIL THAT WAS FILLED INSIDE THE CONE IS DRAINED OUT. Place it on a paper towel to drain excess oil.

  

• Keep frying all the cones.

  

• Allow the cones to sit for a while. When cooled just hold he bottom part and pull out the cone molds.

  

• Cones are ready to be filled with the stuffing of your choice.

  

ASSEMBLING CONES

• Assemble: all the ingredients.

  

• Break aloo balls in half and stuff it inside the cone. Add green chutney and tamarind chutney.

  

• Add curd, garbanzo beans, chaat masala and aloo balls.

  

• Repeat the toppings...green chutney, curd, tamarind chutney and chaat masala.

  

• Cone chaat is ready.

  

• Close look at these yummy cones..

  

• Baked cones will stay crisp longer.

  

• Enjoy these yummy finger food!!

  

Author: Ruchi