PREPARATION

1. In a mixing bowl, add 200 grams wheat flour, 100 grams all purpose flour, 30 grams corn flour, 1/2 teaspoon salt, 1/4 teaspoon carom seeds, 50 milliliters ghee and mix it well.
2. Now, add 200 milliliters water and knead it into a smooth dough.
3. Rest for 20 minutes.
4. Now, in a another mixing bowl, add 45 grams potato sev, 45 grams bikaneri sev , 30 grams boondi, 30 grams fried whole red lentils, 115 grams onions, 125 grams tomato, 5 grams coriander, 2 tablespoons lemon juice, 1 teaspoon chaat masala, 2 teaspoons red chili and mix it well to combine.
5. Now, take a small dough ball and roll with rolling pin.
6. Sprinkle flour on Plain surface and flatten dough with baking roller in round shape
7. Make long stripe cuts with help of knife.
8. Then, prick it with fork all over it.
9. Take a aluminium cone and roll the dough stripes around the aluminium foil cone.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Now, in a another mixing bowl, add 45 grams potato sev, 45 grams bikaneri sev , 30 grams boondi, 30 grams fried whole red lentils, 115 grams onions, 125 grams tomato, 5 grams coriander, 2 tablespoons lemon juice, 1 teaspoon chaat masala, 2 teaspoons red chili and mix it well to combine.
12. Then, take a fried cone out from foil paper and add prepared chaat in it with spoon.
13. Serve.

Banarasi Tomato Chaat

Servings 2 - 3

INGREDIENTS
Water - 800 milliliters
Potatoes - 500 grams
Oil - 1 tablespoon
Onions - 80 grams
Ginger - 2 teaspoons
Green chili - 2 teaspoons
Tomato - 400 grams
Garam masala - 1 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Black salt - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Lemon wedges - for garnishing
Namak para - for garnishing
Sev - for garnishing
Coriander - for garnishing