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
8 - 10 Cream horn molds / Metal baking cones
For Cones:
2 cups all-purpose flour
3 tbsp oil
1 tsp ajwain
1 tbsp baking powder
Salt to taste
Water as required
Oil for Deep frying
Stuffing of Cones:
12 - 15 potato balls
1 cup boiled Garbanzo beans (Safed chole)
1 cup beaten yogurt
1 cup onions, finely chopped
1/2 cup tamarind chutney
1/2 cup green chutney
Mint leaves
For Potato Balls:
3 medium boiled and mashed potatoes
1 cup soaked and mashed poha
1 small onion, finely chopped
3/4 cup Shredded or crumbled Paneer
2 tbsp coriander leaves, chopped
1/2 tsp red chili powder
1 tsp roasted cumin seeds
2 tsp chaat masala
1 tsp Coriander powder
1 tsp dried mint leaves (optional)
Salt to taste
1.5 tbsp oil for binding
Oil for Deep frying
For Garnishing:
Nylon sev
4 tsp chaat masala
Red chili powder (to sprinkle on top of chaat, optional)
Instructions
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.
Reviews (16)  
How would you rate this recipe? Please add a star rating before submitting your review.
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.
INGREDIENTS
SERVING: 8
8 - 10 Cream horn molds / Metal baking cones
For Cones:
2 cups all-purpose flour
3 tbsp oil
1 tsp ajwain
1 tbsp baking powder
Salt to taste
Water as required
Oil for Deep frying
Stuffing of Cones:
12 - 15 potato balls
1 cup boiled Garbanzo beans (Safed chole)
1 cup beaten yogurt
1 cup onions, finely chopped
1/2 cup tamarind chutney
1/2 cup green chutney
Mint leaves
For Potato Balls:
3 medium boiled and mashed potatoes
1 cup soaked and mashed poha
1 small onion, finely chopped
3/4 cup Shredded or crumbled Paneer
2 tbsp coriander leaves, chopped
1/2 tsp red chili powder
1 tsp roasted cumin seeds
2 tsp chaat masala
1 tsp Coriander powder
1 tsp dried mint leaves (optional)
Salt to taste
1.5 tbsp oil for binding
Oil for Deep frying
For Garnishing:
Nylon sev
4 tsp chaat masala
Red chili powder (to sprinkle on top of chaat, optional)
Cone Chaat - Reviews
Recent Reviews
4.5
16 Reviews
Feb-19-2018
Tasty
Oct-28-2017
Jul-21-2017
Oct-18-2016
Very interesting recipe Vibrant! Thanks
Oct-18-2016
i willtry this it must b tasty
Oct-18-2016
I will try this recipe looking very nice
Oct-18-2016
I will try
Sep-22-2016
looking forward to try it
May-04-2016
superb one vibha
Apr-17-2016
thanx .
Apr-13-2016
A video will make things clear. Its too complicated.
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