Skip to main content

Featured Post

Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Tri colour Papad Cone Chaat - Perfect Starter / Snack recipe


Tricolour Papad Cone Chaat: A Visual and Culinary Celebration

Unfurl the flavors of India with this vibrant and delectable Tricolour Papad Cone Chaat! This recipe is not just a delightful explosion of taste, but also a visual homage to the Indian national flag. Imagine crispy papad cones standing tall, each proudly showcasing a different color – saffron, white, and green. Each bite is a symphony of textures and tangs, a delightful melange of sweet, spicy, crunchy, and creamy.

Why Papad Cones?

Papad, those thin lentil wafers, are a ubiquitous element in Indian cuisine. They add a delightful crunch to dals, curries, and even salads. But their versatility extends far beyond being a humble garnish. When gently heated, papad become pliable and can be molded into various shapes. Papad cones are a clever and fun way to elevate the humble papad to a festive centerpiece.

The Tricolour Trio

The beauty of this recipe lies in its simplicity. You only need three main components to create the stunning tricolour effect:

  • Grated carrots: These papad cones  get saffron color from the precious saffron carrots. Its delicate sweetness is a perfect element of the chaat.
  • Spiced Yogurt: Spiced yogurt adds a cool and creamy counterpoint to the crunchy papad cones. Cumin powder chaat masala and salt is added to yogurt to make tangy flavor also helps to balance the sweetness of the carrot
  • Chopped coriander leaves: Vibrant green Coriander leaves infuses the chaat with a refreshing herbaceousness. Adds a beautiful green colour representing the Indian tricolour.
  • Sev Filling : This forms the base of the chaat . Adding chopped onions, date chutney , lemon juice makes a yummy filling in these crispy papad cones.

Assembling the Symphony of Flavors

  1. Mold the Papad Cones: Heat a flat pan or tawa. Gently warm the papad till pliable but not brittle. Quickly roll them into cones and secure with a toothpick or a dab of water. Let them cool and harden.
  2. Prepare the Sev filling : Add Chopped onion, date chutney and lemon juice to Sev and mix well. Don't forget to adjust the spice level to your preference.
  3. Grate Carrot , chop Coriander leaves and make a spiced yogurt.
  4. Fill the Cones: Spoon in Sev filling followed by a spoonful of Grated carrots , dollop of spiced yogurt and a spoonful of Coriander leaves.
  5. Garnish and Serve: Drizzle with some tamarind chutney for an extra tangy touch if needed Serve immediately and enjoy the delightful symphony of flavors in each bite!

Tips and Variations

  • Feel free to get creative with the fillings! Add boiled chickpeas, chopped vegetables, or even crumbled paneer for a more substantial chaat.
  • For a vegan option, use coconut yogurt instead of plain yogurt.

A Culinary Canvas

The Tricolour Papad Cone Chaat is more than just a snack; it's an edible canvas for your culinary creativity. Experiment with different chutneys, fillings, and garnishes to create your own unique flavor combinations. So, get ready to impress your guests with this vibrant and delicious chaat – a true celebration of Indian flavors and colors!

Share the Tricolour Flavors

This recipe is perfect for potlucks, game nights, or even as a festive starter for a special occasion. So, whip up a batch of Tricolour Papad Cone Chaat and share the joy of Indian flavors with your loved ones. And don't forget to take pictures and tag me on social media – I'd love to see your tricolour creations!

I hope you enjoyed this blog post. If you have any questions or recipe variations, please feel free to leave a comment below.

Happy Cooking!

Comments

Popular posts from this blog

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For inst

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa

Huli pudi (Sambar Powder) North Karnataka style

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them. In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens. So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices. This can be made in advance in large quantities/batches and stored in a