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Photo of Cone Chaat by Vibha Bhutada at BetterButter

Cone Chaat

Vibha Bhutada
20 minutes
Prep Time
30 minutes
Cook Time
8 People
Read Instructions Save For Later


A royal twist to regular chaat. It is a savory snack made with the combination of tangy chutneys, spices and potato balls. A total crowd pleaser recipe. Potato balls recipe is adapted from Ruchi's Kitchen.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • North Indian
  • Frying
  • Snacks

Ingredients Serving: 8

  1. 8 - 10 cream horn molds / Metal baking cones
  2. For Cones:
  3. 2 cups all-purpose flour
  4. 3 tbsp oil
  5. 1 tsp ajwain
  6. 1 tbsp baking powder
  7. salt to taste
  8. water as required
  9. oil for Deep frying
  10. Stuffing of Cones:
  11. 12 - 15 potato balls
  12. 1 cup boiled Garbanzo beans (Safed chole)
  13. 1 cup beaten yogurt
  14. 1 cup onions, finely chopped
  15. 1/2 cup tamarind chutney
  16. 1/2 cup green chutney
  17. mint leaves
  18. For potato Balls:
  19. 3 medium boiled and mashed potatoes
  20. 1 cup soaked and mashed poha
  21. 1 small onion, finely chopped
  22. 3/4 cup Shredded or crumbled paneer
  23. 2 tbsp coriander leaves, chopped
  24. 1/2 tsp red chili powder
  25. 1 tsp roasted cumin seeds
  26. 2 tsp chaat masala
  27. 1 tsp coriander powder
  28. 1 tsp dried mint leaves (optional)
  29. salt to taste
  30. 1.5 tbsp oil for binding
  31. oil for Deep frying
  32. For Garnishing:
  33. Nylon sev
  34. 4 tsp chaat masala
  35. Red chili powder (to sprinkle on top of chaat, optional)


  1. 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.
  2. 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.
  3. 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.
  4. Heat oil in a pan. Deep fry the molds carefully in medium hot oil till golden brown. At this stage, the molds separate automatically.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Reviews (16)  

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Kavita Kapoormehrotra
Kavita Kapoormehrotra   Feb-19-2018


Sadiya rahmani
Sadiya rahmani   Oct-28-2017

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