Chatpati Cone Chaat Recipe

Chatpati Cone Chaat Recipe

A savory snack made with the combination of tangy chutneys and potato balls. While doing my grocery shopping I came across sweet cream roll in the frozen section and thought of giving it a try but with a twist – Chatpati Cone Chaat Recipe. By that time I had no idea what the stuffing would be and how it will end up. I have stuffed these crispy cones with whatever I had on hand but use your innovative side and stuff these cones up with the stuffing of your choice. Please excuse me for a long post – BOTH BAKED AND FRIED VERSION SHOWN BELOW. 


These cones can also be made sweet – swap salt and ajwain with vanilla essence and sugar and fill it up with a sweet cream filling. These cones bring back some childhood memories of “Cream rolls ” which we enjoyed eating at our neighborhood bakery.

STEP BY STEP RECIPE ON HOW TO MAKE PAPER CONES AT HOME – thick craft paper is rolled into cone shape and later wrapped in aluminium foil. Finally dough is wrapped around paper cones and deep fried to form these crispy cone wafers. I have used both store bought cones and home made cones for this recipe.

Chatpati Cone Chaat Recipe

View of hollow cones,perfectly fried. Homemade paper cone while frying will not burn or get soggy if made with kid’s thick craft paper. A perfect party appetizer. Make it well in advance and keep it in open (depending on the weather). Prepare stuffing and spread it out on the counter, ask your guests to fill them as they please – believe me they will love it- a total crowd pleaser recipe.


Chatpati Cone Chaat Recipe

Also try out other recipes –Papad katori chaatKatori chaat and Roti cones.


Chatpati Cone Chaat Recipe
Votes: 18
Rating: 4.39
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Savory cone shaped snack stuffed with potato balls and topped with tangy chutneys.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Chatpati Cone Chaat Recipe
Votes: 18
Rating: 4.39
Rate this recipe!
Print Recipe
Savory cone shaped snack stuffed with potato balls and topped with tangy chutneys.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
  • 1 cup Maida (All purpose flour)
  • 1/4 cup Oil
  • 1/2 tablespoon Baking powder
  • 1/2 teaspoon Ajwain
  • Salt to taste
  • 1/2 - 3/4 cup of Water OR Curd
  • Oil for Frying
  1. For making the cones you need - Kid's craft paper, scissor, aluminium foil and tape. Cut paper in square and roll it to form a cone as shown in the picture.
  2. Keep on twisting till it forms a cone shape.Apply tape to secure the edges.
  3. Use a scissor to trim off its pointy top. If you want big cones trim just a tiny bit but if you prefer small cones like the one shown in the picture below, then trim to a point where the pointy head starts. Continue making couple of more for the recipe.
  4. Start rolling the cones in aluminum foil and secure it again with tape.
  5. Ended up making couple of more for myself and with every cone - my cone wrapping method improved :)) cones are ready to be wrapped in dough.
  1. Knead the dough by combining all the ingredients. Add water carefully - we don't want the dough to be too watery.
    Katori chaat ingredients
  2. 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 (as shown in the pic).
  3. 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.
  4. You can use another method to roll it - instead of cutting strips, cut out a square from the rolled out dough and starting from one end keep rolling the cone as it wrap itself around the dough. Seal the end part by squeezing the dough.
  5. Once the dough is wrapped - press the dough firmly around the cones so that there is no gap left.
  6. Wrapped cones are ready for a bath in oil.
  1. Preheat oven at 300 degree F. For baking cones - roll out the dough and cut them in strips.
  2. Now roll each strip up.
  3. Combine each strip and form a big loop..
  4. Keep the cone at one end and start rolling the dough around the scone.
  5. Wrap the full scone and trim the excess off.
  6. All wrapped cones ready for baking.
  7. Brush the scones with butter and sprinkle some sesame seeds on top.
  8. Bake for 15 - 20 minutes.
  9. Allow them to cool off and by applying little pressure separate the cones from its molds.
  10. Baked cones are ready to be filled.
  1. Heat oil in a pan. Using a tong carefully drop cones one by one into the hot oil.
  2. 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.
  3. Keep frying all the cones.
  4. Allow the cones to sit for a while. When cooled just hold he bottom part and pull out the cone molds.
  5. Cones are ready to be filled with the stuffing of your choice.
  1. Assemble all the ingredients.
  2. Break aloo balls in half and stuff it inside the cone. Add green chutney and tamarind chutney.
  3. Add curd, garbanzo beans, chaat masala and aloo balls.
  4. Repeat the chutney, curd, tamarind chutney and chaat masala.
  5. Cone chaat is ready.
  6. Close look at these yummy cones..
  7. Baked cones will stay crisp longer.
  8. Enjoy these yummy finger food!!

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47 Responses

  1. Harshida says:

    How did you make the potato balls?

  2. Puja Bansal says:

    Do I need to put baking powder to bake the cones or same recipe for dough will do

    • Ruchi says:

      Puja, baking powder adds a nice texture to these cones. During frying or baking, cones turn crispy on the outside but because of baking powder it has a soft inner cushion. But feel free to leave it out if you like crispy cones.

  3. dipti says:

    Good idea for con preparation

  4. Sweet Hummy says:

    Your recipe is just awesome… Gonna try it soon.. Do we have to keep kneaded flour for sometime than use it???

  5. MARTINO says:

    My mouth just waters as I view your great production…I just want to eat it up..but I realise its better I learn to make so I can eat at all time!… lovely!

  6. MARTINO says:

    lovely…I want to lern I make eat daily!

  7. Abhishek kkr says:

    I tried this recipe this recipe is very palatable and toothsome
    my friends also like this delicious recipe and try at home .
    And thanx to divulge this recipe…!!!

  8. Ruchi says: really looks yummy will try soon

  9. Vinti Shah says:

    Using normal plastic sellotape in an oven is safe ?

  10. shuchi says:

    can the baking of cones done in convection microwave. I yes plz tell the method and appropriate temp and timing.

  11. Navi kaur says:

    Ruchi ji agr mujhe koi.. Suggestions dena ho to.. . Mai apko kaise se skte hu

  12. Navi kaur says:

    Ruchi ji.. . I like ur recepie…. Even Maine very you recepie mind me create ki thi.. . Bt I like ur presentation… . For creates.. thank u so much…

  13. Tapas says:

    I love your blog, neatly designed,well written and witty! Your recipe pics are amazing Ruchi. Tried this recipe last weekend on a picnic party and was a big hit. Everyone loved it. Had made aloo chaat and people loved stuffing it. Thanks so much, can’t wait to try out your papad chaat, it looks very inviting and amazing amazing clicks.

  14. Rashmi says:

    Thanks for replying.i shall bake them gor 180degree c on lower rack.can you tell me roughly how much time it would take.many thanks in advance.:)

    • RK says:

      Cooking times may vary, depending on the type of oven you are using. I would suggest baking them for 10-15 minutes, turning occasionally. All ovens cook differently, so be sure to keep an eye on these cones as it cooks.Thanks!

  15. Rashmi says:

    Hi,I liked your recipe.can we bake the cones in otg.if yes,what would be the temperature and what wrack can they be baked? Pls reply.

    • RK says:

      Thanks for stopping by Rashmi! Yes you can bake them in OTG oven. Same like convention ovens, OTG ovens have two heating elements. For grilling use top rack and for baking, food should be kept at the lower rack. Keep turning as it will get brown from the bottom first (heat coming from the bottom). I would recommend using the lowest setting that is 350 degree F or 180 degree C. Hope that helps and good luck!

  16. Meenal says:

    Superb website!! Wow this is an amazing recipe. Tried it for a large group, planned it ahead and asked the friends to stuff it themselves, Oh what fun. Update the picture and the combinations of colors you have used will make it look fab!!Your recipes and food yummm – can’t take my eyes off your beautiful presentation!! Thanks Ruchi

  17. I love to cook says:

    Hello Ruchi, What a nice way to showcase your talent and the yummy way you cook. I made it for the first time and it came out perfect so thought to share my experience.Don’t you think you should have a video presentation. putting so many pictures compared to one video. Just my 2 cents. But my thoughts AMAZING AND SUPER DELICIOUS WEBSITE!

  18. sunita says:

    Aromatic blog and very immpressive, Im planning to make 150 of these scones to stuff with mash potato stuffing. i need to make ahead of time the cones. if its stored in the fridge will it stay crisp and how to store in the fridge. you think mash potato will turn it soggy?

    • RK says:

      Thanks Sunita!! 150 cones.. quite impressive!! REGARDING CONES – Personally I have made 50 of these cones and left empty cones on the counter, never stored in the fridge. They were just fine and crispy the next day. STUFFING PART – Yes stuffing and storing will definitely make them soggy. Unfortunately this is what you have to leave for the last minute. I would suggest once all the cones are fried- lay an aluminium foil sheet on the counter, spread the cones out and let them cool off completely, cover them with a thin muslin cloth and leave it overnight.
      Hope this helps! Contact me if you have any more questions 🙂

  19. Ritu says:

    Tnx 4ur post, finally made it yesterday. Awesome and creative. Need lot of patience to make this. Very different and interesting. Thanks for sharing.

  20. Chhaya says:

    Ruchi kamal ki recipe hai. I made 25 of these for a party and stuffed them with your sprout salad and added chutney and chaat masala. It was great. Thanks. Thanks Thanks.

    • RK says:

      Thanks for your wonderful feedback Chhaya. Made me smile from ear to ear 😉 What an innovative way to present a recipe. Will surely try your stuffing!!

  21. deepti says:

    what is the other method of making cones instead of using paper & foil.

    • RK says:

      Thanks for stopping by Deepti!! Another way of making cone mold would be-
      1. Have steel kulfi molds or Jelly molds at home use them to shape cones.
      2. Store bought Ice cream cones- CONE SHAPED ones, wrap dough around it and either bake or fry them.
      3. Using a thin Aluminium foil tray. Cut out its base in a square, flatten it out with a rolling pin and shape it like a cone. Press down on the loose ends so that they maintain their shape.Be careful while working with the sheet as the cut out edges will be sharp.
      4. Have a funnel lying around in the house- that can be used too. Hope that helps 🙂

  22. Charu says:

    very good recipe can i fill pizza staffing instead of chat and what is the recipe of pizza and golden corn staffing

    • RK says:

      Thanks for stopping by Charu! What an innovative idea. Yes you can stuff the cones with pizza stuffing. Recipes as follows – For 6 cones
      1 small onion finely chopped, 2 tablespoon each of finely chopped capsicum, mushrooms, corn kernels and olives, 1-2 tablespoon pizza/pasta sauce, 2 tablespoon shredded cheese, Salt, oregano and red chili flakes. Saute onion and veggies till soft, stir in pizza/pasta sauce and spices and mix, take it off the flame and cool it down. When ready stuff cones with stuffing, sprinkle cheese and bake @ 350 degree F till cheese is all soft and gooey. Place a rolled ball of foil under each cone to raise them and prevent the cheese from spreading over. But some of the cheese will ooze out. Happy Cooking!!

  23. aseem says:

    Love to see the chat cone.Tried it is very delicious and very easy to make and love to have as evening snack.

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