Cone Chaat

"Chaat"! If  hearing the sound of that din't explode a bag of flavors in your mind then I don't know what will! Here's presenting to you a very fresh version of our very loved street food. Simple, homemade and absolutely finger-linckingly good.

CONE CHAAT: Straight from the Indian Streets, a finger lickingly good snack!

Category:Vegetarian

Best served: As an appetizer

Serves: 4

Preparation Time: 2 hours

Serving Time: 10 minutes

Ingredients:  

• For homemade cones:  flour - 2 cups
•  salt to taste
• oil- 1 1/2 tbsp
• ajwain seeds- 2 tsp
• water for kneading
• oil for frying
• cone shaped steel mould

• For filling: boiled chickpeas- 1/2 cup
• boiled potatoes- 3 (medium sized)
• tamarind pulp
• salt to taste
• fresh green chilies- finely chopped (1-2)

• For yogurt ice cream : hung curd- 2 cup
• castor sugar- 6 tsp
• date chutney- 6 tbsp
• black salt- 1 1/2 tsp

• For garnish : date chutney
• fresh pomegranate seeds
• mint chutney
• bhujia
• mint leaf

Method: In a bowl add  the hung curd, castor sugar, date chutney and black salt. Whip it well and place it inside a freezer for about one and a half hour so it sets like an ice cream. For preparing the dough of the cones. Sieve the flour, salt and ajwain seeds together in a bowl. Add oil and water to bind the ingredients into a tight dough. Keep the dough aside and rest it for 15 minutes. Meanwhile, set aside a pan on medium high flame with oil for deep frying the cones. Roll out the entire dough into thin round sheets (like we do for flat bread) and cut these sheets into vertical thin slits. Take the steel mold and apply oil on the mold. Carefully place one slit on the top of the mold and start rolling it along. Keep joining the other slits along the mold by applying water to neatly join the ends. Deep fry the cone along the mold in the pan. As soon as the cone is fried it would leave the ends of the mold itself and you can take out the mold to fry the other cones similarly. To make things clearer this is how it should look:

Now for the filling take a bowl and add into it mashed boiled potatoes, finely chopped green chilies, salt and tamarind pulp. Mix these ingredients well until they transform into a fine mash that can be piped out into the cone. 

While serving the yummilicious cone chaat place the cone on top of a shot glass and start piping it with our tangy boiled potato mash. Fill the cone about midway with the mash and then put in some boiled chickpeas. Place on it a huge dollop of our hung curd ice cream. Garnish the cone with some pomegranate seeds, bhujia, date and mint chutney, along with a mint leaf.
A lipsmackingly delicious appetizer is ready in no time!