Name: Rajgira/Amaranth - sabudana cheesy cones recipe by Lata Lala at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: Rajgira/Amaranth flour 1 cup; Rock salt 1/2 tsp; Sabudana 1 cup soaked; Clarified butter 1 spoon; Cumin 1 tsp; Boiled and chopped potato 1/2; Green chillies chopped 2; Salt/ Rock salt to taste; Ground nuts coarse powder 2 tbsp; Sugar 2 tsp; Lime juice 2 tsp; Coriander leaves handful; Grated processed cheese 4 tsp; Pomegrante pearls few; Farari/upvaas/vrat namkeen; Imli gud ki meethi chutney to serve with

Ingredients Serving: 4

Rajgira/Amaranth flour 1 cup
Rock salt 1/2 tsp
Sabudana 1 cup soaked
Clarified butter 1 spoon
Cumin 1 tsp
Boiled and chopped potato 1/2
Green chillies chopped 2
Salt/ Rock salt to taste
Ground nuts coarse powder 2 tbsp
Sugar 2 tsp
Lime juice 2 tsp
Coriander leaves handful
Grated processed cheese 4 tsp
Pomegrante pearls few
Farari/upvaas/vrat namkeen
Imli gud ki meethi chutney to serve with

Instructions

First wash and soak sabudana in minimum water for an hour or more.
Mean while knead the dough with rajgira atta and rock salt with water to make cones.
Cover the dough and keep aside
Rest it for 10 minutes
Divide dough in 2 equal parts
Roll one dough ball in round shape in between two plastic sheets
As rajgira atta is difficult to handle, take care while rolling it and moulding it
Remove the plastic sheets
Then cut the round chapati in 2 halves with knife
Take one half and roll it like how we make samosa cover
Like this method, in all make 2 round chapatis, cut it in half and roll like samosa cover
In this way you will have 4 cones
Now deep fry or bake rajgira cones in oil.
Heat the oil and after that lower the flame
First take one Cone and put the open side of Cone down in the oil first
Let it fry on that side for few seconds and after that turn it in the oil and deep fry on all the sides
Likewise fry all 4 cones
Drain this on tissue paper.
Now make stuffing for cones :
In a non stick pan put clarified butter
Add cumin seeds
Add chopped chillies
Once they crackle, add boiled and chopped potato
Saute it and add previously soaked sabudana
Add salt and red chilli powder
Now add coarse powder of groundnuts
Saute it and add sugar
Mix nicely and finish it with lemon juice
Switch off the flame and garnish with chopped coriander
Remove in a bowl nd keep it aside
Assembly of Cone :
Take one Cone, fill it with stuffing of sabudana
Top it with grated cheese
Sprinkle farari/upvaas namkeen over it
Garnish with pomegranate and coriander leaves
Serve with imli khajoor chutney

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