Cone Papdi Chaat चटपटी कोन पापड़ी चाट घर पर बिना साँचे के easy streetfood recipe

It's amazing how much inspiration our street food draws from the outside world and how much inspiration we draw from it! Cone Chaat for eg, do try this Street food style Cone chaat recipe..

30-35 minutes
2-4
Indian fusion
Cone Papdi Chaat चटपटी कोन पापड़ी चाट घर पर बिना साँचे के easy streetfood recipe Recipe - Ranveer Brar

Ingredients

For Dough

2 cups Refined flour, मैदा

Salt to taste, नमक स्वादअनुसार

¼ tsp Carom seeds, अजवाइन

2 tsp Oil, तेल

¼ cup Gram flour, बेसन

¼ tsp Baking soda, खाने का सोडा

2 tsp Curd, beaten, दही

Little water, पानी

 

For Filling

7 medium size Potato, boiled, peeled, mashed, आलू

1 inch Ginger, chopped, अदरक

2-4 Green chillies, chopped (less spicy) हरी मिर्च

1 tbsp Coriander leaves, chopped, धनिया पत्ता

2 tsp Oil, तेल

¼ tsp Cumin seeds, जीरा

¼ tsp Fennel seeds, सौंफ

A pinch of asafoetida, हींग

1 ½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

1 tsp Dry mango powder, आमचूर पाउडर

Salt to taste, नमक स्वादअनुसार

½ tsp Chaat masala, चाट मसाला

⅓ cup Green moong, boiled, हरी मूंग

 

For Curd Mixture

⅓ cup Hung curd, टंगा हुआ दही

1 tsp Powdered sugar, पीसी हुई चिन्नी

Salt to taste, नमक स्वादअनुसार

 

Other Ingredients

1 tsp Oil, तेल

Oil for frying, तलने के लिए तेल

 

For Assembling

Fried Cone, तला हुआ कोन

Prepared Filling, तैयार फीलिंग

Tamarind chutney, इमली की चटनी

Green chutney, हरी चटनी

Sev, सेव

Prepared Curd Mixture, तैयार किया हुआ दही का मिश्रण

A pinch of roasted cumin powder, भुना जीरा पाउडर

Pomegranate pearls, अनार के दाने

Coriander sprig, धनिया पत्ता

Tamarind chutney, इमली की चटनी

Process

For Dough

  • In a large bowl, add refined flour, salt to taste, carom seeds, oil, gram flour, baking soda.
  • Add curd, little water and knead a tight dough.
  • Divide into equal portions and make a round ball of it. Cover it with the muslin cloth and keep aside for further use.

 

For Filling

  • In a large bowl, add boiled potato, ginger, green chillies, coriander leaves.
  • Heat a pan, add oil once the oil is hot, add cumin seeds and let it splutter well.
  • Add asafoetida, degi red chilli powder, transfer this into the large bowl and mix it well.
  • Now, add dry mango powder, salt to taste, chaat masala, boiled green moong and mix everything well.

 

For Frying

  • Flatten the dough and roll out into a large thin chapati and apply little oil all over the chapati.
  • Cut from the center and start rolling the dough like a swiss roll.
  • Furthermore, secure the end by pressing gently. Rest for 5 minutes.
  • Take the rolled ball and start rolling to a thin circle.
  • Heat a pan, place the rolled chapati for a second once it holds the structure, flip it to the other side.
  • Remove the chapati from the flame and roll it back, cover it with the damp cloth and keep it aside.
  • Make the rest of the chapati and keep aside.
  • Now, trim the edges and cut them into one by four and prick them.
  • Fold them into cones, seal the end part by squeezing the dough.
  • Sealing the edges with the help of the slurry.
  • Or you can just take a silver foil and make a ball out of it and fill in the cone so that it holds the structure while frying.
  • Heat sufficient oil in a kadai. Deep-fry the cones on medium to high flame until crisp and golden. Drain on absorbent paper, once it cools down remove the foil and keep it aside for further use.

 

For Curd Mixture

  • In a bowl, add hung curd, powdered sugar, salt to taste and mix it well.
  • Keep aside for further use.

 

For Assembling

  • Take the prepared cone, stuffed the prepared filling inside the cone, tamarind chutney.
  • Add green chutney, sev, prepared curd mixture, sprinkle some roasted cumin powder.
  • Garnish it with pomegranate pearls, coriander sprig and tamarind chutney on top of it.
  • Serve.

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