Chatpata Cone Chaat


Chatpata Cone Chaat


For cones

  • 1 cup Maida (All purpose flour)
  • 1/4 cup Oil
  • 1/2 tsp Baking powder
  • 1/2 tsp Ajwain
  • Salt to taste
  • 1/2 to 3/4 cup of Water/Curd
  • Oil for Frying

Stuffing for cones

  • 10-15 pieces of Potato Balls
  • 1/2 cup chopped Tomatoes without pulp
  • 1 cup Boiled Garbanzo Beans (Safed chhole)
  • 1/2 cup chopped Onions
  • 1 cup Beaten curd/Yogurt
  • 1/2 cup Tamarind Chutney
  • 1/2 cup Green Chutney
  • 1/2 Everest Thikhala Powder (to sprinkle on top of chaat)
  • 2 tsp Everest Chaat Masala (to sprinkle on top of chaat)


Making cones

  • Take Kid’s craft paper, scissor, aluminium foil and tape. Cut paper in square and roll it to form a cone.
  • Keep on twisting till it forms a cone shape. Apply tape to secure the edges.
  • Use a scissor to trim off its pointy top.
  • Start rolling the cones in aluminium foil and secure it again with tape.
  • Cones are ready to be wrapped in dough.

Wrapped cones

  • Knead the dough by combining all the ingredients. Add water carefully.
  • Make small balls and roll out the dough in a form of a big circle. Using a pizza cutter or knife cut out thin strips.
  • Starting from the top start wrapping the cones. If you run out of a strip before wrapping the whole cone- start using the other one. At the end wrap the cone and seal it at the bottom.
  • Once the dough is wrapped, press the dough firmly around the cones so that there is no gap left.
  • Wrapped cones are ready for a bath in oil.

Baked cones

  • Preheat oven at 300 °F. For baking cones, roll out the dough and cut them in strips.
  • Now roll each strip up.
  • Combine each strip and form a big loop.
  • Keep the cone at one end and start rolling the dough around the scone.
  • Wrap the full scone and trim the excess off.
  • All wrapped cones ready for baking.
  • Brush the scones with butter and sprinkle some sesame seeds on top.
  • Bake for 15 – 20 mins.
  • Allow them to cool off and by applying little pressure separate the cones from its moulds.
  • Baked cones are ready to be filled.

Fried cones

  • Heat oil in a pan. Using a tong carefully drop cones one by one into the hot oil.
  • Keep frying till golden brown. CAREFULLY TILT THE CONE IN SUCH A WAY THAT ALL THE OIL THAT WAS FILLED INSIDE THE CONE IS DRAINED OUT. Place it on a paper towel to drain excess oil.
  • Keep frying all the cones.
  • Allow the cones to sit for a while. When cooled just hold he bottom part and pull out the cone moulds.
  • Cones are ready to be filled with the stuffing of your choice.

Assemble all the ingredients.

  • Break aloo balls in half and stuff it inside the cone. Add green chutney and tamarind chutney.
  • Add curd, garbanzo beans, Everest Chaat Masala and aloo balls.
  • Repeat the toppings. Add green chutney, curd, tamarind chutney and Everest Chaat Masala.
  • Cone chaat is ready.
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