Bhaji cone is a tasty chaat recipe made with a crispy deep-fried cone. The cone is filled with spicy pav bhaji and topped with tomato sauce and sev. It tastes spicy, and tangy and loves by all kinds of age groups. In this recipe, I share two methods to make a crispy cone, with street-style bhaji and a few no-fail tips to make the perfect bhaji cone on the first attempt.
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Bhaji cone recipe | how to make street style pavbhaji cone | cone chaat recipe
Ingredients
For cone
- 1.5 cup maida
- ½ cup fine rava
- Salt to taste
- ½ tsp carom seeds - ajwain
- 4 tbsp oil
- ¼ cup water or as required.
- Oil for deep frying
For maida slurry
- 2 tbsp maida
- Water to make thick slurry
For bhaji
- 2 tbsp butter
- 1 tbsp oil
- 5-6 chopped garlic cloves
- 2 chopped green chilli
- ½ inch chopped ginger
- 1 medium size chopped onion
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- 1 tsp pavbhaji masala
- ½ tsp kasuri methi
- ½ cup chopped capsicum
- ½ cup chopped cabbage
- 1 cup chopped tomatoes
- Salt to taste
- 2 boiled potatoes
- ¼ cup boiled green peas
- ½ cup water
- ½ tsp garam masala
- ¼ cup coriander leaves
- 1 tsp lemon juice
For bhaji tadka
- 1 tsp butter
- ½ tsp kashmiri red chilli powder
- ½ tsp pav bhaji masala
- Bhaji masala
- 1 tbsp masala sing
- 1 tsp tomato sauce
- 2 tsp sev
Assembling bhaji cone
- 1 cone
- 3-4 tbsp bhaji
- tomato sauce
- Nylone sev
Instructions
- In a mixing bowl, add maida, rava, salt and oil. Add the required water and knead the semi-soft dough.
- Cover and rest it for 15-20 minutes.
- Now take some dough and roll it into big size thin roti. Prick roti with a fork and roast roti for 1-2 minutes on hot tawa. Cut roti into 4 parts.
- Take one part of roti. In a bowl add maida and water to make a thick maida slurry. Fold one part of the piece, apply some maida slurry and stick both ends. To retain the shape of a cone, add some aluminium paper inside the cone.
- Same way roll bigger size roti, prick with a fork and cut it into 4 parts. Take one part and roll it with cone mould.
- Heat oil in a pan, and fry both types of cones on medium-low flame.
- When the cone becomes crispy and golden brown from both sides, then remove it from hot oil.
- Now in pan, add butter, oil, ginger, garlic, green chilli and chopped onion. Sauté it.
- Then add red chilli powder, turmeric powder, pav bhaji masala, kasuri methi and mix well.
- Add chopped capsicum and cabbage. Add chopped tomatoes and salt. Cook it till the tomatoes become soft and mushy.
- Add boiled potatoes and green peas. Mix well.
- Add water and mash vegetables with a masher.
- Cover and cook it for 2 minutes.
- Add garam masala and coriander leaves. Switch off the gas and add lemon juice and mix well.
- Now heat 1 tsp butter on tawa, add red chilli powder, pav bhaji masala, prepared bhaji, masala peanut, sev and tomato sauce. Mix well.
- Filled prepared bhaji in cone and garnish cone with tomato sauce and sev.
- Serve street-style bhaji cones.
Notes
- knead the semi-soft dough for the bhaji cone.
- prick roti with a fork so cones never puff up while frying.
- cook roti only for 1 minute on a gas stove.
- maida slurry helps to stick to two corners of the cone.
- the aluminium paper helps to retain the cone shape at the time of frying.
- fry the cone on medium heat.
- bhaji should be thick and have less water in it.
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