Puri Cones: Bind to soft dough using water
Make two balls and roll into thin roti
Cut with round mould into puris, poke with fork
Fold each puri on a metal cone to give cone shape
Then deep fry with the cone mould to golden brown (the cones will separate as it fries, so remove from the wok)
Then pour little tamarind chutney and hot chutney
How to serve Sev Puri Cones:
On each puri cone put little potatoes, chana or moong
When all done let it cool down can store in airtight containers
Sprinkle some onions, sev and coriander leaves
Can fill cones without tamarind and hot chutney and keep aside in bowls
