Cone Chaat

Ingredients list for Cone Chaat

• + for dusting Refined flour (maida) 1½ cups
• 1 tablespoon Ghee
• to taste Salt
• 1 teaspoon Carom seeds (ajwain)
• 2-3 tablespoons Cornflour/ corn starch
• for deep-frying Oil
• ½ cup Puffed rice (kurmura/murmura)
• 1 small Onion finely chopped
• 2 tablespoons Roasted peanuts
• 2 tablespoons Rice crispies
• 3 tablespoons Masala dal
• 1 teaspoon Chaat masala
• ½ teaspoon Red chilli flakes
• 1 tablespoon Fresh coriander leaves chopped
• 1½ tablespoons Green chutney
• 3 tablespoons Tamarind chutney
• 1 teaspoon Lemon juice
• For topping Sev 2-3 teaspoons +

Method

1. Combine refined flour, ghee, salt and carom seeds in a bowl. Add sufficient water and knead into a stiff dough.
2. Flatten the dough and roll out into a large thin chapatti dusting with refined flour. Using a medium size cookie cutter, cut out discs from the chapatti.
3. Take cornflour in a bowl. Add water as required and mix well to make a smooth slurry.
4. Cut the discs into halves and prick them. Fold them into cones sealing the edges with the help of the slurry.
5. Heat sufficient oil in a kadai. Deep-fry cones till crisp and golden. Drain on absorbent paper.
6. To make chaat, combine puffed rice, onion, peanuts, rice crispies, masala dal, chaat masala, red chilli flakes, chopped coriander, green chutney and tamarind chutney in a bowl and mix well. Add lemon juice and mix. Add 2-3 tablespoons sev and mix again.
7. Fill the fried cones with the prepared chaat and top with sev. Serve immediately.