Chilled oil in a long jar or glass ( fill the glass with oil and place in freezer for 1-2 hours.
For frozen curd-
1tsproasted cumin pwd
Salt to taste
Knead the dough by combining all the ingredients, keep aside for 15 mins.
In a bowl take boiled and grated potatoes, add salt, black salt, lemon juice, fresh coriander, tamarind chutney, mint chutney, mix well and keep aside.
Mix all the ingredients of hung curd and keep in freezer to set. While serving we will scrape it and scoop of it.
In a pan add carrot juice, soaked agar agar, kala khatta sharbat, sugar and mix well. Switch on the flame on low and stir continuously till the agar agar dissolves completely.
It should be not so thick or thin. Add lemon juice in the last and mix well.
Fill this liquid in injection syringe ( without needle)or dropper. Pour this liquid drop by drop in chilled oil with the syringe. These pearls will settle at the bottom. Now strain these pearls in a strainer and wash with cold water.
Your kala khatta pearls are ready for garnish.
Make small balls from the dough and roll out in a form of a big circle. Using a pizza cutter or knife cut out thin strips. Apply water on it and start wrapping around the aluminum cone by wet side up.
Wrapped cones are ready for baking
, bake at 170° for 7-10 mins or till golden and crispy or we can fry them in hot oil till golden.
Aluminum cone will come out easily by their own while cooling on wire rack, take it out carefully.
Assemble all the ingredients. Take the cones, add some tamarind chutney in the bottom,fill the masala aloo with spoon or a piping bag.
Add some tamarind and mint chutney on it
Place a scoop of frozen hung curd on it and finally garnish with kala khatta pearls.
Enjoy these yummy finger licking Baked chaat.