Crispy Cones Stuffed With Potatoes Recipe

Ingredients

• 1/2 cup maida (plain flour)
• 1 1/2 tbsp hot ghee
• salt (namak) to taste
• oil for deep-frying
• 1 cup boiled and mashed potatoes
• 1 tbsp ghee
• 1 tsp cumin seeds (jeera)
• 1/2 tsp nigella seeds (kalonji)
• 1 tsp finely chopped green chillies
• 1/2 tsp dried mango powder (amchur)
• 2 tbsp chopped coriander (dhania)
• salt (namak) to taste

Steps

1. Combine all the ingredients in a deep bowl and knead into a soft using enough water.
2. Divide the dough into 4 equal portions.
3. Roll a portion of the dough into an oblong shape of 200 mm. × 125 mm. (8”×5”).
4. Cut vertically into 4 equal strips using a sharp knife.
5. Take a strip and wet it with a little water evenly all over.
6. Wrap the strip with the watered side facing inwards and swirl it while slightly overlapping it on an aluminium cone shaped mould.
7. Heat the oil in a deep non-stick pan, and deep-fry along with the aluminium cone mould as it cooks, loosen the cones slightly using a fork and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. In the same way deep-fry the remaining strips to make the con
8. Repeat steps 3 to 7 to make the remaining 12 cones.
9. Store in an air-tight container and keep aside.
10. Heat the ghee in a broad non-stick pan, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds.
11. Add the green chillies and sauté on a medium flame for 30 seconds.
12. Add all the other ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
13. Fill the cones with a little of the prepared potato stuffing.
14. Serve immediately with sweet chutney.