Indian Cone-y Delights is an ideal appetizer for a cold winter evenings and dull rainy days. Like most Indian street foods, this appetizer is “chatpata” (tangy) in taste that you won’t find in other cuisines. The cone-y delight also has flavors emanating from the use of chillies and other spices.
Indian cone-y delight is a simple appetizer. It is easy to make. There are just 2 components to this recipe – the cone and the stuffing. The cones are made from won ton wraps, which you can easily get from the market. You can also use samosa wraps in place of won ton wraps based on the availability. You can either fry the wraps or bake them. For this recipe, I have fried the won-ton wraps.
I like fresh ingredients in my dishes as it provides the best flavors. For the stuffing, I soaked 1/2 cup white peas overnight (in place of using canned peas).
Inspiration for Indian Cone-y Delights
After coming to the US, I was missing the Mumbai and Kolhapuri street food quite a lot. Though Indian restaurants serve some variations of these street foods, it does not taste the same. I was just craving for the chatpata taste of ragada and samosa, but wanted to create a healthy variation for the same. Strolling through the food mart, I came across the won ton wraps. I decided to experiment with that for creating a quick and easy but healthy Indian street food. This resulted in the Indian Cone-y Delights.
About Indian Cone-y Delights
This appetizer is a treat for everyone, especially vegans who crave for the street food taste. Serve the cone-y delights with a cup of Indian masala chai (without milk for vegans).
For better understanding of cone making check out the recipe video.
So, try out this recipe and let me know if this was your tummy to heart moment…
21 – 22 pieces of won ton wraps or
Indian samosa wraps
210g or 1 cup raw white peas, soak them overnight
130g onion chopped or 1 medium size onion, chopped
110g or 1 medium size tomato, chopped
1/4 tsp turmeric
3/4 tsp red chilli powder
1/8 tsp hing
1/2 tsp salt or as per your taste
1 tsp cumin (jeera) powder
1 1/4 tsp coriander powder
1 tsp chaat masala
1 tsp ginger paste
1/4 tsp black salt
3 tbsp vegetable oil
3 tbsp cilantro (coriander leaves), chopped
Oil for frying
- Cook white peas in a pressure cooker for 4 – 5 whistles on medium flame.
You can also cook the white peas in an insta-pot at ‘Pressure Cook’ setting. Later strain them.
- In a saucepan add 3 tbsp vegetable oil. Heat the oil then add 1/8 tsp Asafoetida / Hing to it. Sauté the Asafoetida / Hing for few seconds on medium flame.
- Next add 130g chopped onion. Sauté onion for 3 minutes or till the onions become translucent.
- Add turmeric, red chilli powder, cumin (jeera) powder, coriander powder, ginger paste and chaat masala powder, mix everything together and sauté for a minute till all masala infuse together.
- Add finely chopped tomato and sauté it for 2-3 minutes. When tomatoes have become soggy smash them and sauté them for a minute more.
- Next add boiled white peas. Mix it well with rest of the masala. While stirring lightly smash white peas.
- Add salt and black salt to the mixture and blend it properly.
- Add chopped cilantro and mix it with the stuffing. Cover the pan with the lid and cook it for 5 minute. Let all the ingredients and their aroma infuse with each other. Once the stuffing is cooked turn off the flame and keep it aside to cool. Your stuffing for the Cone-y delight is ready.
- Making the cones
- Take a won ton wrap and put it on a flat surface. On one edge apply water with a clean paint brush or a finger, then roll it in a cone as shown in the pic below. Press the watered part on the cone so that the edge sticks to the cone and it does not open. In the same manner make all other cones.
- Once all the cones are made fry them in oil on low-medium flame. Fry the cones with the help of two tongs.
- Next after frying the cones, put in the stuffing with the help of piping bag. Garnish it with coriander on top and serve with tamarind chutney or tomato ketchup.