cone chaat

For Cones: Knead the dough by combining all the ingredients. Add enough water to make stiff dough. Make small balls and roll out the dough in a form of a medium circle.

Starting from one end keep rolling the cone as it wraps itself around the dough. Cut out the extra dough. Seal the end part by applying some water/milk else it will disintegrate while frying.

Once the dough is wrapped - gently roll the cones in between your palms pressing the dough firmly around the cones so that there is no gap left.

Heat oil in a pan. Deep fry the molds carefully in medium hot oil till golden brown. At this stage, the molds separate automatically.

Tilt the cone carefully in such a way that all the oil that was filled inside the cone is drained out. Place them on a paper towel to drain excess oil.

For Potato Balls: In a bowl, add mashed potatoes, mashed poha, shredded paneer, onions, coriander leaves, all the spices and 1.5 tbsp oil to bind the mixture. Make a dough out of it.

Take some mixture in your hand and shape it like a small golf ball. Shape all the potato balls. Fry the balls in hot oil. Fry till crisp and golden brown. Place on a paper towel and keep aside.

Assemble all the ingredients. Start with adding green chutney at the bottom of the cone. Break potato balls into small pieces and stuff few pieces inside the cone. Press slightly. Sprinkle some chaat masala on top.

Add green chutney, tamarind chutney, yogurt, garbanzo beans, chaat masala and small pieces of potato balls.Top it with finely chopped onions, nylon sev and garnish with mint leaves.