Mini Chaat Cones

Recipe!

Mini Chaat Cones 

Metrics: (1 cup ~ 250 ml cup; 1 tbsp ~ 15 ml spoon; 1 tsp ~ 5 ml spoon.
1 cup all purpose flour ~ 120 g.)

CONES 

You can make these cones beforehand and store in airtight container. 

2 cups Maida ( all purpose flour)
1/4 cup melted ghee or melted butter
2 tbsp oil
1/2 tsp salt
1/2 tsp carom & nigella seeds
2 tbsp milk
1/4 tsp baking soda
Water as required. 

Directions 

In a large bowl add flour, salt, baking soda, carom seeds and nigella seeds. Mix properly.
Add melted ghee, oil and milk. Mix with hands and make a crumbly mixture. 
Now add water. 2 tbs at a time till dough comes together. 
Make sure the dough is not too soft. 
Let it rest for 10-15 mins and knead again. 
Divide dough in equal parts.
Make balls and flatten. Roll out using a rolling pin.
Make holes using a knife. ( DO NOT FORGET THIS STEP)
Cut in half.
Now wet you finger with water and spread water on on round side of
the half part. Shape like a cone. 

VERY IMPORTANT TIP
✳️Make sure the roti (rolled out dough) is not too thin, otherwise they will bend; they should be thick enough for the cones to stand on its own in air-fryer or baking tray. 
✳️Another trick is you can make aluminum foil molds or parchment paper molds and stick them inside the shells so that they do not bend.

Directions for Air Fryer

Preheat air fryer at 370 for 5 mins.
Place a liner. Place cones as shown in video.
Air fry for 7-8 mins. Check if they have turned golden brown and are crisp. If not, keep air frying for 1 min at a time. My cones were ready in 8 mins. 

Directions for oven

Preheat oven to 360 F.
Line a tray with parchment paper. 
Place cones.
Bake for 15-18  mins till edges of cones start turning golden brown. My cones were ready in 15 mins. Bake a few minutes more if they look raw or are soft to touch. 

NOTE: baking time in different ovens vary. It also depends on thickness of chips.

Let them cool down and add with your favourite filling.

Serving suggestions: mini shot glasses or layer tray with lettuce for support.

Filling: boiled chickpeas, paneer, boiled potatoes, cilantro, pomegranate seeds, chaat masala, black salt, salt, roasted cumin powder, green coriander chutney, sweet tamarind chutney. Mix everything and fill the cones. Top with yogurt, chutney, pomegranate seeds and sev. 

Serving suggestion: Many of you asked how can it be served, you can serve these in mini shot glasses or make a bed of lettuce on your serving dish for support.