easy evening snacks Archives - Learning-to-cook

Bread Cone Samosa | Crispy Tea-Time Snack

Akila — Mon, 09 Mar 2026 15:14:31 +0000

Bread Cone Samosa | a Crispy Tea-Time Snack – A fun twist on classic samosa: instead of maida pastry, this recipe shapes bread slices into cones, fills them with a spicy potato-peas masala, coats with breadcrumbs, and fries until crisp and golden. It’s a super simple party/tea-time snack idea that looks fancy but uses everyday ingredients.

Bread Cone Samosa (Bread Cone Snack) — Crispy Tea-Time Snack

Are you looking for a quick, crunchy snack that’s perfect for parties, tea time, or family gatherings? This Bread Cone Samosa recipe takes the classic samosa to the next level with a fun cone shape made from simple bread slices. No need for dough—just fill, seal, and fry for golden, crispy perfection.

Whether you’re a beginner cook or a pro, this easy bread cone samosa will wow your guests. Let’s dive into the full recipe!

If you’re searching for “bread cone samosa recipe in Tamil” or “vegetarian snack ideas for kids,” you’ve landed in the right place. Scroll down for step-by-step instructions, tips, and variations.

Why You’ll Love This Bread Cone Samosa Recipe

Traditional samosas are delicious but time-consuming to prepare. This twist uses everyday sandwich bread to create cone-shaped pockets stuffed with a spicy vegetable masala. It’s:
Quick to make: Ready in under 30 minutes.
Budget-friendly: Uses pantry staples like frozen peas and basic spices.
Kid-friendly and party-ready: Great for kids’ snacks, gatherings, and evening chai time. Crispy outside, flavorful inside—serve with chutney or ketchup.
Fully vegetarian: No meat, just veggies and bold Indian spices.

What is the recipe?

Bread Cone Samosa: bread slices are rolled into a cone shape, sealed with a flour slurry, filled with spiced potato mixture, sealed again, coated in breadcrumbs, then deep-fried on medium flame until crisp.

Why this recipe works (and why you might choose it)

No kneading dough like traditional samosa outer layer
Bread is faster to shape and cook
Breadcrumb coating adds extra crunch and helps the cone stay crisp

If you love samosa or kids friendly crispy snacks, do check some below

Here are some easy evening snack recipes for you

Recipe video for Bread Cone Samosa

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil – Just Samayal (detailed videos) with english description. Check my video for easy understanding

Main ingredients used in this recipe

Potatoes (boiled & mashed)
Green peas (optional but use for good taste)
Onion (finely chopped)
Bread – any white bread or wheat bread or sandwich bread
A “sealing paste/slurry” (flour + water style mixture is used to seal the cone edges)
Breadcrumbs (for coating)
Other veggies like carrot, cabbage etc are all optional

Ingredients – For the potato masala filling

(Quantities can be adjusted to taste)

Potatoes (boiled & mashed) – 2 big size
Frozen Green peas – 3 to 4 tbsp (optional but use for good taste)
Green chillies – 2 chopped finely
Onion (finely chopped) – 1 big
Ginger garlic paste – 1 tsp
Oil (about 3 tbsp oil)
Cumin seeds (jeera; about 1 tsp)
Fennel seeds 1 tsp
Turmeric powder a little
Red chilli powder – 1/2 tbsp
coriander powder – 1/2 tbsp
Garam masala – 1/2 tbsp
Dry mango powder (amchur) – 1/2 tbsp
Salt as per taste
Coriander leaves (for finishing)

Ingredients For the bread cone outer

Bread slices (milk bread / sandwich bread is mentioned) – about 8 to 10
A “sealing paste/slurry” (flour + water style mixture is used to seal the cone edges) maida / all purpose flour – 3 tbsp
water – little (adjust to make a thick paste)
Breadcrumbs (for coating)

For frying

Oil for deep frying (medium flame frying is emphasized)

Step-by-Step Instructions: How to Make Bread Cone Samosa

Here I will explain the full cooking method, with step by step instructions with photos of each step for your easy understanding.

Total time: 25-30 minutes.

Step 1: Make the potato-peas masala

Heat about 2 to 3 tbsp oil in a pan.

2. Add jeera (cumin) and fennel seeds and let it crackle.

3. Add chopped onion and green chillies and sauté them in medium flame for about 2 min or until onion becomes soft and translucent.

4. Now Add the ginger garlic paste and saute again till the raw smell of gg paste goes away.

5. Now add the turmeric, chilli powder, salt and coriander powder.

6. Add peas and cook briefly (especially if using frozen peas). check notes if you wanna use dry peas. saute it for about 3 to 4 min. if you want add very little amount of water.

7. Now Add the boiled and mashed potatoes and mix well.

8. Add garam masala and amchur (dry mango powder) and mix well.

9. Finally add in the coriander leaves, mix and switch off the stove. Allow the masala to cool completely. Meanwhile we can prepare the bread cones.

Step 2: Make the Maida paste for Bread Cone Samosa

Now lets make the Maida paste or the slurry paste to be used to seal the bread. For that, in a small bow, take maida ( the all purpose flour) and mix water little by little to make a smooth paste without any lumps. Keep it aside

Step 3: Shape the bread into cones

Take bread slices (sandwich bread/milk bread). Trim crusts if you want cleaner cones (optional but helpful).

2. Flatten the bread nicely with a rolling pin to form a thin slices like a sheet.

3. Roll them to make a cone shape as shown in the picture.

4. Apply the sealing paste/slurry along the edge and press to seal firmly. Take care not to tear the bread slices.

Step 4: Fill + seal

Spoon the cooled potato masala into the cone.

2. Seal the open edge again with the slurry so the filling doesn’t leak during frying.

Repeat the same process for all the bread slices.

Step 5: Coat with breadcrumbs

Add some more water to the remaining Maida paste and make it little watery.
Lightly dip the sealed cone with the slurry (so crumbs stick) as shown in the picture.

3. Roll in the cones on the breadcrumbs to coat evenly.

4. Repeat the same procedure with the other cones too. Now if you want you can store these cones for future use by refrigerating them in a airtight box or zip lock bags.

Step 6: Fry until crisp

Heat enough oil for frying in a kadai.

2. Fry on a medium flame by frying to a light brown color without burning. Turn occasionally until evenly golden and crisp.

3. Drain on paper towels.

4. Hot hot, crispy crispy bread cone samosa are ready

5. Serve hot with ketchup or chilli sauce.

Garnish with chopped coriander for that fresh touch.

Expert Tips for best results

Tips for Perfect Bread Cone Samosa Every Time

Cool filling fully before stuffing—hot filling can soften bread quickly.
Seal well: press the seam firmly; double-seal the top after filling.
Medium flame matters: high flame can brown outside too fast while inside stays soft.
Extra crispy: do a second breadcrumb coat (slurry → crumbs → slurry → crumbs).
Bread choice matters: Use fresh, soft white bread. Stale bread cracks while shaping—moisten if needed.

Common mistakes to avoid

Don’t skip cooling the filling
seal cones tightly to prevent masala from spilling during frying.

Notes / Variations

Filling ideas: add grated carrots, capsicum, paneer, or leftover dry sabzi.
Spice control: include garam masala + amchur; if you prefer milder flavor, reduce quantities (amchur can get sharp).
You can also add chat masala or lemon juice for a tangy taste
Cheesy twist: Add grated cheese or crumbled paneer to the filling for a fusion vibe.
Non-veg option: Swap veggies for spiced minced chicken or mutton keema.
Baked version: Brush with oil and bake at 180°C for 15-20 minutes for a healthier alternative.
Gluten-free: Use gluten-free bread slices.

Storage & Make-ahead

Best eaten fresh and hot for maximum crunch.
You can prep the filling 1–2 days ahead and refrigerate it.
You can shape + fill cones and keep them refrigerated for a few hours; crumb-coat closer to frying for best crispness.

Reheating:

Oven/air-fryer reheating gives better crisp than microwave.

Frequently Asked Questions – FAQ

1) Can I air-fry or bake instead of deep-fry?

Yes. Brush/spray oil and air-fry/bake until golden, flipping once. (Texture will be slightly different than deep-frying.)

2) Why are my bread cones opening while frying?

Usually under-sealing or the oil is too hot. Seal with slurry firmly and fry on medium flame.

3) Why did the cones turn oily?

Oil temperature too low or overcrowding the pan. Keep steady medium heat and fry in batches.

4) What bread works best?

Soft sandwich/milk bread is used in the video and is easiest to shape.

Printable Recipe Card for Bread Cone Samasa Recipe

Bread Cone Samosa

A fun twist on classic samosa: instead of maida pastry, this recipe shapes bread slices into cones, fills them with a spicy potato-peas masala, coats with breadcrumbs, and fries until crisp and golden. It’s a super simple party/tea-time snack idea that looks fancy but uses everyday ingredients.

Course Snack

Cuisine Indian, North Indian

Keyword bread and potato snack, bread cone samosa, bread cone samosa recipe, bread samosa, bread snacks, crispy bread cone samosa, crispy fried snack, indian snack recipe, indian tea time snacks, quick evening snack, tea time snacks

Prep Time 20

Cook Time 10

Total Time 30

Servings 4

Calories 400kcal

Author Akila

Equipment

kadai for frying
roller pin for rolling the bread

Ingredients

For the potato masala filling (Quantities can be adjusted to taste)

Potatoes boiled & mashed – 2 big size
Frozen Green peas – 3 to 4 tbsp optional but use for good taste
Green chillies – 2 chopped finely
Onion finely chopped – 1 big
Ginger garlic paste – 1 tsp
Oil about 3 tbsp oil
Cumin seeds jeera; about 1 tsp
Fennel seeds 1 tsp
Turmeric powder a little
Red chilli powder – 1/2 tbsp
coriander powder – 1/2 tbsp
Garam masala – 1/2 tbsp
Dry mango powder amchur – 1/2 tbsp
Salt as per taste
Coriander leaves for finishing

Ingredients For the bread cone outer

Bread slices milk bread / sandwich bread is mentioned – about 8 to 10
A “sealing paste/slurry” flour + water style mixture is used to seal the cone edges maida / all purpose flour – 3 tbsp
water – little adjust to make a thick paste
Breadcrumbs for coating

For frying

Oil for deep frying medium flame frying is emphasized

Instructions

Step 1: Make the potato-peas masala

Heat about 2 to 3 tbsp oil in a pan.
Add jeera (cumin) and fennel seeds and let it crackle.
Add chopped onion and green chillies and sauté them in medium flame for about 2 min or until onion becomes soft and translucent.
Now Add the ginger garlic paste and saute again till the raw smell of gg paste goes away.
Now add the turmeric, chilli powder, salt and coriander powder.
Add peas and cook briefly (especially if using frozen peas). check notes if you wanna use dry peas. saute it for about 3 to 4 min. if you want add very little amount of water.
Now Add the boiled and mashed potatoes and mix well.
Add garam masala and amchur (dry mango powder) and mix well.
Finally add in the coriander leaves, mix and switch off the stove. Allow the masala to cool completely. Meanwhile we can prepare the bread cones.

Step 2: Make the Maida paste for Bread Cone Samosa

Now lets make the Maida paste or the slurry paste to be used to seal the bread. For that, in a small bow, take maida ( the all purpose flour) and mix water little by little to make a smooth paste without any lumps. Keep it aside

Step 3: Shape the bread into cones

Take bread slices (sandwich bread/milk bread). Trim crusts if you want cleaner cones (optional but helpful).
Flatten the bread nicely with a rolling pin to form a thin slices like a sheet.
Roll them to make a cone shape as shown in the picture.
Apply the sealing paste/slurry along the edge and press to seal firmly. Take care not to tear the bread slices.

Step 4: Fill + seal

Spoon the cooled potato masala into the cone.
Seal the open edge again with the slurry so the filling doesn’t leak during frying.
Repeat the same process for all the bread slices.

Step 5: Coat with breadcrumbs

Add some more water to the remaining Maida paste and make it little watery.
Lightly dip the sealed cone with the slurry (so crumbs stick) as shown in the picture.
Roll in the cones on the breadcrumbs to coat evenly.
Repeat the same procedure with the other cones too. Now if you want you can store these cones for future use by refrigerating them in a airtight box or zip lock bags.

Step 6: Fry until crisp

Heat enough oil for frying in a kadai.
Fry on a medium flame by frying to a light brown color without burning. Turn occasionally until evenly golden and crisp.
Drain on paper towels.
Hot hot, crispy crispy bread cone samosa are ready
Serve hot with ketchup or chilli sauce.
Garnish with chopped coriander for that fresh touch.

Video

Notes

Filling ideas: add grated carrots, capsicum, paneer, or leftover dry sabzi.

Spice control: include garam masala + amchur; if you prefer milder flavor, reduce quantities (amchur can get sharp).

You can also add chat masala or lemon juice for a tangy taste

Cheesy twist: Add grated cheese or crumbled paneer to the filling for a fusion vibe.

Non-veg option: Swap veggies for spiced minced chicken or mutton keema.

Baked version: Brush with oil and bake at 180°C for 15-20 minutes for a healthier alternative.

Gluten-free: Use gluten-free bread slices.

Final Thoughts: Try This Bread Cone Samosa Today!

This recipe is versatile for birthdays, Diwali snacks, or everyday munchies—perfect for Tamil Nadu-inspired flavors with a modern cone shape.

Have you tried bread cone samosas before? Share your twists in the comments below! If you loved this, pin it for later or share with friends.

Happy cooking!!!

The post Bread Cone Samosa | Crispy Tea-Time Snack appeared first on Learning-to-cook.

Roadside Green Peas Masala | Easy Pattani Masala Recipe

Akila — Sun, 01 Mar 2026 10:35:03 +0000

Make authentic roadside green peas masala at home with this easy street style pattani masala recipe. Perfect evening snack or chapati side dish.

Roadside green peas masala

If you love the spicy pattani masala sold near beaches and bus stands, this recipe is for you! This easy green peas masala gives the same roadside flavor using simple ingredients available at home.

Introduction to Roadside Green peas masala

Street Style Masala Pattani is a popular South Indian roadside snack loved for its spicy, tangy and flavorful taste. This pattani masala is commonly sold near beaches, bus stands and street corners.
With simple ingredients and the right masala balance, you can recreate that exact roadside flavor at home. This recipe is perfect as an evening snack or even as a side dish for chapati and dosa.

If you like street style recipes, check my other below recipes

Here are some easy evening snack recipes for you

Recipe video for Roadside green peas masala

Lets see the needed ingredients and the preparation method with step wise pictures

Ingredients

Dry green peas – 1 cup
Cloves – 3
Salt – little
Water – as needed to cook green peas

For masala

Onion – 1 big
Tomato – 1 big
Green chili – 1
Mint leaves – little
Ginger garlic paste – 1 tsp
Chilli powder – 3/4 tsp ( or adjust to your spiciness)
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Garam masala – 1/2 tsp
Turmeric – little
Salt – as per taste
Chat masala – less than 1/4 tsp
Lemon juice – little
Coriander leaves for garnishing
fried corn flakes for taste

Preparation Method

I have given the preparation method with simple step by step instructions

Step 1: Cook the Peas

Soak dried peas for 8 hours. Pressure cook with salt and cloves until soft but not mushy. the water should be enough just to cover the green peas.

Step 2: Prepare the Masala

Add the onion, tomato, green chilli and the mint leaves to a blender or mixie jar and grind to a smooth paste adding little water.

Now Heat oil in a pan and add this ground masala and the ginger garlic paste and
cook until raw smell goes.

Step 3: Add Spices

Once the raw smell of ginger garlic paste goes off, add the spices – chilli powder, coriander powder, turmeric powder, cumin powder, garam masala and salt. Cook until oil separates slightly. Check if the green peas in the pressure cooker is cooked nicely by pressing one or 2 green peas. if it can be easily crushed by your finger, then it is fully cooked.

Step 4: Combine

Add cooked peas with little cooking water.
Mix well and simmer for 5–7 minutes until thick and masala coats well. Add the chat masala now.

Step 5: Finishing touch

Sprinkle the coriander leaves.
Add lemon juice for street style tangy taste.
Serve hot with some corn flakes mixture!!!

Tips for Perfect Street Style Taste

Slightly mash some peas to get thicker texture.
Add little extra chilli powder for authentic roadside spice.
A pinch of chaat masala gives beach-style flavor.
Cook in iron kadai for better taste and color.

Serving Suggestions

Serve as evening snack
Top with chopped onion and coriander
Serve with chapati or bread
Can also be used inside sandwich or rolls

Storage

Store in refrigerator for up to 2 days. Reheat and adjust consistency with little water.

Printable recipe for Roadside green peas masala

Roadside green peas masala

Street Style Masala Pattani is a popular South Indian roadside snack loved for its spicy, tangy and flavorful taste. This pattani masala is commonly sold near beaches, bus stands and street corners. With simple ingredients and the right masala balance, you can recreate that exact roadside flavor at home. This recipe is perfect as an evening snack or even as a side dish for chapati and dosa.

Course Snack

Cuisine Indian, South Indian, tamil nadu

Prep Time 5

Cook Time 10

Total Time 15

Servings 4

Calories 300kcal

Author Akila

Ingredients

Dry green peas – 1 cup
cloves – 3
Salt – little
Water – as needed to cook green peas
Onion – 1 big
Tomato – 1 big
Green chili – 1
Mint leaves – little
Ginger garlic paste – 1 tsp
Chilli powder – 3/4 tsp or adjust to your spiciness
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Garam masala – 1/2 tsp
Turmeric – little
Salt – as per taste
Chat masala – less than 1/4 tsp
Lemon juice – little
Coriander leaves for garnishing
fried corn flakes for taste

Instructions

Step 1: Cook the Peas

Soak dried peas for 8 hours. Pressure cook with salt and cloves until soft but not mushy. the water should be enough just to cover the green peas.

Step 2: Prepare the Masala

Add the onion, tomato, green chilli and the mint leaves to a blender or mixie jar and grind to a smooth paste adding little water.
Now Heat oil in a pan and add this ground masala and the ginger garlic paste and
cook until raw smell goes.

Step 3: Add Spices

Once the raw smell of ginger garlic paste goes off, add the spices – chilli powder, coriander powder, turmeric powder, cumin powder, garam masala and salt. Cook until oil separates slightly. Check if the green peas in the pressure cooker is cooked nicely by pressing one or 2 green peas. if it can be easily crushed by your finger, then it is fully cooked.

Step 4: Combine

Add cooked peas with little cooking water.
Mix well and simmer for 5–7 minutes until thick and masala coats well. Add the chat masala now.

Step 5: Finishing touch

Sprinkle the coriander leaves.
Add lemon juice for street style tangy taste.
Serve hot with some corn flakes mixture!!!

Video

Notes

Slightly mash some peas to get thicker texture.
Add little extra chilli powder for authentic roadside spice.
A pinch of chaat masala gives beach-style flavor.
Cook in iron kadai for better taste and color.

Frequently Asked Questions (FAQ)

1. Can I use fresh green peas?
Yes, you can use fresh or frozen green peas instead of dried peas.

2. Can I make it less spicy?
Reduce chilli powder according to your preference.

3. Is this same as sundal?
No, sundal is usually dry and mildly spiced. This masala pattani is thicker and more gravy-based.

The post Roadside Green Peas Masala | Easy Pattani Masala Recipe appeared first on Learning-to-cook.

Drumstick leaves pakoda | Moringa Leaves Pakoda

Akila — Thu, 21 May 2020 01:00:04 +0000

Drumstick leaves pakoda | Moringa leaves pakoda is an easy and healthy tea time snack which can be prepared in just 10 minutes of time.

How to make drumstick leaves pakoda | Moringa leaves pakoda

Drumstick leaves pakoda | Moringa leaves pakoda is an easy tea time snack which is very crispy and tastes awesome.

With very less ingredients you can make this crispy drumstick leaves pakoda | Moringa leaves pakoda in just 10 minutes of time.

If you have more drumstick leaves then you can make these pakoda instead of always making the drumstick poriyal. These turns out very crispy and can even be stored in an airtight container for 4 to 5 days.

What are the Health benefits of Drumstick leaves or the Moringa leaves

Drumstick leaves which is also called as Moringa leaves is very rich in iron content. Below are some of its health benefits

Moringa leaves contains proteins, Calcium, Magnesium which helps to improve your stamina and boosts your immunity
it is an excellent source of anti oxidants
helps to keep the diabetes under control
lowers cholesterol level and hyoer tension
very good source of iron content
Helps in loosing weight
Controls constipation
improves lactation and helps to meet the nutrient requirements during pregnancy and breast feeding period

you can check the other benefits of moringa leaves here.

With pleanty of benefits, you should try different recipes made with moringa leaves. Some are below

If you love snack recipes, then do check the other below recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Ingredients to make pakoda

Drumstick leaves / moringa leaves – 1 cup
Gram flour – 1 to 1 1/4cups
Rice flour – 1/4 cup
Corn flour – 1 tbsp
salt – as req
fennel seeds – 1 /2 tbsp
cumin seeds – 1/2 tbsp
chilli powder – 1/2 tbsp (or adjust as per tour spice level)
turmeric powder – 1/4 tsp
green chilles – 2 finely chopped
ginger garlic paste – 1/2 tbsp
curry leaves – handful
coriander leaves – handful
hot oil or ghee – 2 tbsp
water – enough to make a dough
oil – for frying

Step by step instructions to prepare this Drumstick leaves pakoda | Moringa leaves pakoda recipe

Lets see the step wise pictures to make the Moringa leaves pakoda.

Prepare the mixture

In a big bowl add the moringa leaves.

Add the gram flour and the rice flour.

include the cornflour, salt, cumin and fennel seeds. Fennel seeds are optional, but gives a nice taste.

now add the powders – chilli ppwder, turmeric powder and the finely chopped green chillies.

also add the handful of fresh coriander leaves and handful of curry leaves.

In order to get the perfect crispiness, add the hot oil or the ghee. Adding ghee gives a nice flavor too. Alao include the ginger garlic paste at this stage. You can also add the crushed ginger and garlic.

Mix everything well adding water little by little.

try to make a smooth dough as shown below.

Fry the pakodas

Heat enough oil in a wok in medium flame. Once the oil is hot enough, take small portion from the dough and drop it in the hot oil.

Likewise, add the whole dough in batches. Fry them in medium flame alone and while frying, keep rotating them for even frying. Once the ssshhh sounds subsidies, remove from oil. Filter the excess oil using a kitchen tissue.

tasty and super crispy pakoda are ready.

You can store these pakodas in a air tight container and it will be good definitely for 4 to 5 days.

Tasty Drumstick leaves pakoda | Moringa leaves pakoda are ready to be served.

Recipe to make Moringa Leaves Pakoda

Drumstick leaves pakoda | Moringa leaves pakoda

Drumstick leaves pakoda | Moringa leaves pakoda is an easy and healthy tea time snack which can be prepared in just 10 minutes of time.

Course Snack

Cuisine Indian

Keyword drumstick leaves pakoda, Moringa leaves pakoda, moringa leaves recipes, murungai keerai pakoda, pakoda recipes

Prep Time 5

Cook Time 5

Total Time 10

Servings 4

Calories 100kcal

Author Akila

Ingredients

Drumstick leaves – 1 cup
Gram flour – 1 to 1 1/4cups
Rice flour – 1/4 cup
Corn flour – 1 tbsp
salt – as req
fennel seeds – 1 /2 tbsp
cumin seeds – 1/2 tbsp
chilli powder – 1/2 tbsp or adjust as per tour spice level
turmeric powder – 1/4 tsp
green chilles – 2 finely chopped
ginger garlic paste – 1/2 tbsp
curry leaves – handful
coriander leaves – handful
hot oil or ghee – 2 tbsp
water – enough to make a dough
oil – for frying

Instructions

Prepare the mixture

In a big bowl add the moringa leaves.
Add the gram flour and the rice flour.
include the cornflour, salt, cumin and fennel seeds. Fennel seeds are optional, but gives a nice taste.
now add the powders – chilli ppwder, turmeric powder and the finely chopped green chillies.
also add the handful of fresh coriander leaves and handful of curry leaves.
In order to get the perfect crispiness, add the hot oil or the ghee. Adding ghee gives a nice flavor too. Alao include the ginger garlic paste at this stage. You can also add the crushed ginger and garlic.
Mix everything well adding water little by little.
try to make a smooth dough as shown below.

Fry the pakodas

Heat enough oil in a wok in medium flame. Once the oil is hot enough, take small portion from the dough and drop it in the hot oil.
Likewise, add the whole dough in batches. Fry them in medium flame alone and while frying, keep rotating them for even frying. Once the ssshhh sounds subsidies, remove from oil. Filter the excess oil using a kitchen tissue.
tasty and super crispy pakoda are ready.

Video

Notes

check the below notes

Notes

Adding corn flour is optional, but it gives the crispiness to the pakoda.
you can add either oil or ghee, which also gives extra crispiness to the pakoda.
If you want you can add the onion cut lengthwise.

The post Drumstick leaves pakoda | Moringa Leaves Pakoda appeared first on Learning-to-cook.

Egg cutlet | Muttai Cutlet | Egg recipes

Akila — Thu, 14 May 2020 17:20:03 +0000

Egg cutlet | Muttai Cutlet Recipe – Today we see how to make the tasty egg cutlet or the muttai cutlet which is a great evening snack or the tea time time.

How to make Egg cutlet | Muttai Cutlet

This egg cutlet or the muttai cutlet is a great evening snack or a tea time snack. It can also be taken as a simple dinner too. This egg cutlet turns out to be super crispy on outside and soft on inside and tastes great with simple chilli sauce or tomato sauce or mayonise itslef.

The egg cutlet is not only loved by kids but also adults too can enjoy this great evening snack without any doubt.

This Egg cutlet is very easy to make and tastes really great. The only time it takes is that, boiling the eggs and the potato and making them into desired shape.

The same stuffing can be used to fill in the egg samosa also.

If you like cutlet recipes, then do check below few cutlets

If you love egg recipes, then do check my other egg recipes below,

You can also check the below collections

How long you can store the cutlets without cooking

Once you have coated with bread crumbs, you can store them in a ziplock bag and freeze them for 3 to 4 days. But I personally dont prefer them and want them to be fresh.

I do not have bread crumbs, If so can I able to prepare these cutlets?

Yes you can very well prepare the cutlets without the bread crumbs. But if you want, you can just roll the cutlets in flour (All purpose flour) lightly and then fry them.

What are the substitute of bread crumbs?

Bread crumbs is easily available at stores or you can prepare them easily at home. (Check — > how to prepare the bread crumbs). You can also use, lightly roasted rava (Semolina / sooji), crushed corn flakes, roasted and crushed oat meal.

Ingredients used to make the Egg cutlet | Muttai Cutlet

Boiled potatoes – 2 big
Hard boiled eggs – 2 to 3
Green chillies – 2 chopped finely
Onion – 1 small size chopped finely
Chilli powder – 1 tsp
Coriander powder – 3/4 tsp
Salt as needed
Roasted cumin powder – 3/4 tsp
Garam masala – 3/4 tsp
Dry mando powder – 1/2 tsp
Ginger garlic paste – 1/2 tsp
Coriander leaves – 1/2 cup
Oil for frying

Step by step instructions to make the Egg cutlet | Muttai Cutlet

Now Lets see how to make the Egg cutlet | Muttai Cutlet with step by step instructions and a video for your easy understanding.

Hard boil the eggs, remove the shells and keep it aside. Boil the potatoes, remove skin and keep it.

Now grate the boiled potatoes using a grater.

Roughly chop the hard boiled eggs and add to the potatoes. If you want to grate the eggs, you can grate and add them.

Mix the spices

To this, add the green chillies, onion, ginger garlic paste

Include the chilli powder, coriander powder and salt

Add the garam masala and dry mango powder

also add the finely chopped coriander powder and the roasted cumin powder

Mix all the masala well

Making cutlets

Now take a small lemon sized portion of the masala and flatten them nicely. If you feel the masala is sticky, then apply little oil on your palms.

Repeat the process with the entire masala.

In another bowl, break one egg and keep aside. In another plate add enough bread crumbs for coating.

Now dip the patties, in to the egg mixture and then roll on the bread crumbs, until the bread crumbs are well coated fully. Repeat the process with other patties too. Allow to rest for 10 to 15 minutes.

Fry the cutlets

In a wok, add enough oil for frying and heat it in medium flame. Once the oil is hot enough, add the patties slowly and in batches.

Keep rolling them, so that they are evenly fried on all sides.

Once the patties turn light golden, filter the oil and remove them.

Tasty and crispy Egg cutlets are ready to be served

Serve the Egg cutlets or muttai cutlet, with simple tomato sauce or chilli sauce or mayonnaise.

Recipe to make the Egg cutlet | Muttai Cutlet

Egg cutlet | Muttai Cutlet Recipe

This egg cutlet or the muttai cutlet is a great evening snack or a tea time snack. It can also be taken as a simple dinner too. This egg cutlet turns out to be super crispy on outside and soft on inside and tastes great with simple chilli sauce or tomato sauce or mayonise itslef.

Course Appetizer, Snack

Cuisine Indian

Keyword cutlet, Egg cutlet, egg kebab

Prep Time 8

Cook Time 10

Resting time 10

Total Time 28

Servings 4

Calories 200kcal

Author Akila

Ingredients

Boiled potatoes – 2 big
Hard boiled eggs – 2 to 3
Green chillies – 2 chopped finely
Onion – 1 small size chopped finely
Chilli powder – 1 tsp
Coriander powder – 3/4 tsp
Salt as needed
Roasted cumin powder – 3/4 tsp
Garam masala – 3/4 tsp
Dry mando powder – 1/2 tsp
Ginger garlic paste – 1/2 tsp
Coriander leaves – 1/2 cup
Oil for frying

Instructions

Hard boil the eggs, remove the shells and keep it aside. Boil the potatoes, remove skin and keep it.
Now grate the boiled potatoes using a grater.
Roughly chop the hard boiled eggs and add to the potatoes. If you want to grate the eggs, you can grate and add them.

Mix the spices

To this, add the green chillies, onion, ginger garlic paste
Include the chilli powder, coriander powder and salt
Add the garam masala and dry mango powder
also add the finely chopped coriander powder and the roasted cumin powder
Mix all the masala well

Making cutlets

Now take a small lemon sized portion of the masala and flatten them nicely. If you feel the masala is sticky, then apply little oil on your palms.
Repeat the process with the entire masala.
In another bowl, break one egg and keep aside. In another plate add enough bread crumbs for coating.
Now dip the patties, in to the egg mixture and then roll on the bread crumbs, until the bread crumbs are well coated fully. Repeat the process with other patties too. Allow to rest for 10 to 15 minutes.

Fry the cutlets

In a wok, add enough oil for frying and heat it in medium flame. Once the oil is hot enough, add the patties slowly and in batches.
Keep rolling them, so that they are evenly fried on all sides.
Once the patties turn light golden, filter the oil and remove them.
Tasty and crispy Egg cutlets are ready to be served

Video

Notes

check the below notes

Notes

You can grate the eggs instead of chopping them into small pieces
you can also add lemon juice for more tanginess.

The post Egg cutlet | Muttai Cutlet | Egg recipes appeared first on Learning-to-cook.

Aval Vadai | Instant Crispy vada

Akila — Sat, 18 Apr 2020 01:00:00 +0000

Aval Vadai is an easy and crispy vadai which can be made instantly without the urud dal. It is so crispy and tasty, that, you will fall in love with its taste.

How to make Aval Vadai

This Aval Vadai can be easily made wihin 15 minutes of time and there is no need to soak the dal etc as we do in the traditional method of making the medu vada.

If you get any sudden guests at home, you can easily prepare this vada and surprise them. This vadai also makes a perfect tea time snack along with masala chai.

In this recipe, I have used the thin rice flakes and just soaked for a minute only. If you are using the thick variety of rice flakes or the red rice flakes then, soak them for 15 to 20 minutes and then use as normally as mentioned in this recipe.

If you like snack recipes, you can check some instant snack recipes below

Lets see how to make the Aval Vadai with step by step instructions and a video for your easy understanding.

Recipe to make the Rice Flakes Instant vadai

How to make Aval Vadai

Aval Vadai is an easy and crispy vadai which can be made instantly without the urud dal. It is so crispy and tasty, that, you will fall in love with its taste.

Course Snack

Cuisine Indian

Keyword Aval Vadai, Instant crispy vada, Rice flakes vadai

Prep Time 5

Cook Time 5

Resting time 5

Total Time 15

Servings 4

Calories 100kcal

Author Akila

Cost 2

Equipment

Bowl
wok

Ingredients

Flattened Rice flakes – 1 cup
Water – just to immerse the rice flakes + little water if needed
Semolina – 2 tbsp
Rice flour – 2 tbsp
Yoghurt / Curd – 3 tbsp
Salt – as needed
Asafoetida
Onion – 1 small size
Green chilli – 1 chopped
Curry leaves – little
Cumin seeds – 1/4 tsp
black pepper – 1/4 tsp
Oil – enough for frying

Instructions

Preparing the vada batter with Aval

Take the thin variety rice flakes in a bowl.
Add enough water, just to immerse the rice flakes in water.
Soak the rice flakes just for 1 minute only.
Squeeze out the water completely and transfer the rice flakes to another bowl.
To this add the semolina or rava, rice flour and sour yoghurt or sour curd.
Also add the required amount of salt and little asafoetida.
Mix well and add little water if needed in order to make a smooth vada batter consistency. But do not add more water. Add a tbsp of water at a time, mix well and then add again, if needed.
Now add the chopped onion, green chilli, curry leaves.
Also add the black pepper, cumin seeds and mix everything well.
allow to rest for about 5 to 10 minutes. Meanwhile you can heat the oil for frying

Frying the vada

Heat enough oil for frying the vadai. Once the oil is hot, apply little oil in your palms and take a lemon sized portion from the batter and flatter it lightly.
Now make a small hole in the middle of the batter to make it into vada shape.
Now carefully drop the vada in to the hot oil. Be cautious at this stage and drop them slowly if you are a beginner.
Drop some 3 to 4 vadai at a time and slightly rotate them for even frying.
Fry them nicely, until it becomes light brown colour and crispy outside, as you can see in the below picture.
Vadai turned out very crispy and light brown in color. Filter out the oil and remove it. If you find excess oil, filter the oil, in a kitchen towel or tissue.
Crispy, Tasty Aval Vadai | Rice flakes Vadai | Instant Vadai is ready to be served.

Video

Notes

Check the below notes

Ingredients used to make the Aval Vadai Recipe

Flattened Rice flakes – 1 cup
Water – just to immerse the rice flakes + little water if needed
Semolina – 2 tbsp
Rice flour – 2 tbsp
Yoghurt / Curd – 3 tbsp
Salt – as needed
Asafoetida – little
Onion – 1 small size
Green chilli – 1 chopped
Curry leaves – little
Cumin seeds – 1/4 tsp
black pepper – 1/4 tsp
Oil – enough for frying

Step by step instructions to make the Aval Vadai

Now lets see the step by step preparation of making the Aval vadai | Rice flakes vada | Instast Crispy Vada

Preparing the vada batter with Aval

Take the thin variety rice flakes in a bowl.

Add enough water, just to immerse the rice flakes in water. Do not add more water, as we are using thin rice flakes and it may get dissolved fully. If you are using thick variety rice flakes, then add more water and soak for about 15 to 20 minutes.

Soak the rice flakes just for 1 minute only.

Squeeze out the water completely and transfer the rice flakes to another bowl.

To this add the semolina or rava, rice flour and sour yoghurt or sour curd.

Also add the required amount of salt and little asafoetida.

Mix well and add little water if needed in order to make a smooth vada batter consistency. But do not add more water. Add a tbsp of water at a time, mix well and then add again, if needed.

Now add the chopped onion, green chilli, curry leaves.

Also add the black pepper, cumin seeds and mix everything well.

allow to rest for about 5 to 10 minutes. Meanwhile you can heat the oil for frying

Frying the vada

Heat enough oil for frying the vadai. Once the oil is hot, apply little oil in your palms and take a lemon sized portion from the batter and flatter it lightly. Instead of oil, you can also use water, but in order to avoid the batter sticking in your palms and for easy dropping of the vada into the oil, I used oil instead of water.

Now make a small hole in the middle of the batter to make it into vada shape.

Now carefully drop the vada in to the hot oil. Be cautious at this stage and drop them slowly if you are a beginner.

Drop some 3 to 4 vadai at a time and slightly rotate them for even frying.

Fry them nicely, until it becomes light brown colour and crispy outside, as you can see in the below picture.

Vadai turned out very crispy and light brown in color. Filter out the oil and remove it. If you find excess oil, filter the oil, in a kitchen towel or tissue.

Crispy, Tasty Aval Vadai | Rice flakes Vadai | Instant Vadai is ready to be served.

Serve it with a spicy tomota chutney or coconut chutney.

Notes

Here I used thin rice flakes. You can also use thick rice flakes but soak them until become soft.

The post Aval Vadai | Instant Crispy vada appeared first on Learning-to-cook.

Masala Peanut | Masala Verkadalai

Akila — Fri, 10 Apr 2020 01:00:27 +0000

Masala Peanut | Masala Verkadalai is a very popular Indian deep fried snack which is mostly prepared during tea time in Indian homes. These are crunchy snack which is well coated with gram flour (chickpea flour) / besan / kadalai maavu and rice flour is used to give the crispiness.

How to make Masala peanut | Masala Verkadalai

These Masala Peanut | masala verkadalai can be deep fried or baked or air fried or microwaved. Whatever the method they are really a protein rice snack. But when it is baked, it takes very little oil and hence it becomes more healthier than the other methods.

If you like to try some evening snacks, you can check below snacks from this site

Let us see the Masala peanut recipe with easy step by step instructions and a video for your easy understanding.

Recipe to make the Masala Verkadalai

Masala Peanut | Masala Verkadalai

Masala Peanut | Masala Verkadalai is a very popular Indian deep fried snack which is mostly prepared during tea time in Indian homes. These are crunchy snack which is well coated with gram flour (chickpea flour) / besan / kadalai maavu and rice flour is used to give the crispiness.

Course Snack

Cuisine Indian

Keyword masala peanuts, masala verkadalai

Prep Time 5

Cook Time 10

Total Time 15

Servings 5

Calories 100kcal

Author Akila

Cost 1

Equipment

frying wok

Ingredients

Main ingredients

Peanut – 1 cupOil for frying
crushed garlic – 3 to 4
curry leaves – little

For spice mix

Gram flour – 1/4 to 1/2 cup
Rice flour – 1.5 tbsp headed
Corn flour – 1/2 to 1 tsp
Kashmiri chilli powder – 1 tbsp gives nice color
turmeric – 1/4 tsp
salt – as needed
garam masala / tikka masala – 1/2 tsp optional
asafoetida – little
cumin seeds – 1/4 tsp
ginger garlic paste – 1/4 to 1/2 tsp
ghee – 1 tsp optional ( I have not added here) (Check notes)
water – little

For final touch

chilli powder – little for sprinkling
salt – little for sprinkling
chat masala – little for sprinkling

Instructions

Prepare the spice mix

To make the masala peanut, we need to prepare the spice mix first. For that, in a bowl add the gram flour / besan, rice flour.
Add the corn flour, kashmiri chilli powder. Kashmiri chilli powder is used to give nice colour to the peanuts. if not you can use a pinch of red food color. But in order to avoid the food coloring, I have used the kashmiri chilli powder. If you dont have the kashmiri chilli powder, you can use the normal chilli powder, but reduce the amount to half its quantity.
Then add the turmeric and the required amount of salt
Add the garam masala or the tikka masala. Adding tikka masala gives a light tangy taste to the peanuts. If you dont have, you can add the garam masala. But this step is purely optional.
Include little asafoetida and cumin seeds.
Also add the ginger garlic paste
Mix all the spices nicely.
Now add the peanuts and mix it nicely adding water little by little. The flour should be well coated with the gram flour mixture. Do not add more water which will spoil the crispiness of the mixture.
If you want you can add 1 tsp of ghee, which helps to retain the crispiness to the peanuts and gives very nice flavor.

Deep frying

In order to deep fry the peanuts, add enough oil and heat it.
Add some crushed garlic, and fry till it turns light brown colour. once it turns light brown, filter oil and remove it. though this step is optional, it gives nice flavor to the peanuts. so i have added the garlic.
Now turn the flame to low and drop the peanuts one by one slowly. Fry them for 1 min in low flame and then increase the flame to medium. (When the oil is very hot and when you are dropping the coated peanuts, oil might splash sometimes and inorder to avoid them, we do like this).
Fry the peanuts until it turns crispy and turns to nice red color. Filter the oil and remove them.
Repeat the process for the remaining peanuts.
Once all the peanuts are fried, add the curry leaves and fry in the same oil. remove from oil and add to the masala peanuts.

Final touch

You can store or serve the peanut now. but I want my peanuts to be more spicy. So for that, I have added little salt and chilli powder and gave a quick stir.
If you like to add chat masala, you can add at this stage.
Store the masala peanuts | masala verkadalai in a air tight container or serve them with the masala chat. Actually you can store them for more than 5 to 6 days.

Video

Notes

check the below notes

Ingredients used to prepare the recipe

Main ingredients

Peanut – 1 cup
Oil for frying
crushed garlic – 3 to 4
curry leaves – little

For spice mix

Gram flour – 1/4 to 1/2 cup
Rice flour – 1.5 tbsp (headed)
Corn flour – 1/2 to 1 tsp
Kashmiri chilli powder – 1 tbsp (gives nice color)
turmeric – 1/4 tsp
salt – as needed
garam masala / tikka masala – 1/2 tsp (optional)
asafoetida – little
cumin seeds – 1/4 tsp
ginger garlic paste – 1/4 to 1/2 tsp
ghee – 1 tsp (optional) ( I have not added here) (Check notes)
water – little

For final touch

chilli powder – little for sprinkling
salt – little for sprinkling
chat masala – little for sprinkling

Step by step instructions to make the masala peanut recipe

Lets see the step by step instructions of the recipe with pictures.

Prepare the spice mix

To make the masala peanut, we need to prepare the spice mix first. For that, in a bowl add the gram flour / besan, rice flour.

Add the corn flour, kashmiri chilli powder. Kashmiri chilli powder is used to give nice colour to the peanuts. if not you can use a pinch of red food color. But in order to avoid the food coloring, I have used the kashmiri chilli powder. If you dont have the kashmiri chilli powder, you can use the normal chilli powder, but reduce the amount to half its quantity.

Then add the turmeric and the required amount of salt and Add the garam masala or the tikka masala. Adding tikka masala gives a light tangy taste to the peanuts. If you dont have, you can add the garam masala. But this step is purely optional.

Include little asafoetida and cumin seeds.

Also add the ginger garlic paste. Mix all the spices nicely.

Now add the peanuts and mix well.

To this add sprinkle water little by little and mix well. The flour should be well coated with the gram flour mixture. Do not add more water which will spoil the crispiness of the mixture.

If you want you can add 1 tsp of ghee, which helps to retain the crispiness to the peanuts and gives very nice flavor. Here I forgot to add the ghee. Keep the mixture aside and lets start heating the oil.

Deep frying

In order to deep fry the peanuts, add enough oil and heat it.

Add some crushed garlic, and fry till it turns light brown colour.

once it turns light brown, filter oil and remove it. though this step is optional, it gives nice flavor to the peanuts. so i have added the garlic.

Now turn the flame to low and drop the peanuts one by one slowly.

Fry them for 1 min in low flame and then increase the flame to medium. (When the oil is very hot and when you are dropping the coated peanuts, oil might splash sometimes and inorder to avoid them, we do like this).

Fry the peanuts until it turns crispy and turns to nice red color.

Filter the oil and remove them.

Repeat the process for the remaining peanuts.

Once all the peanuts are fried, add the curry leaves and fry in the same oil. remove from oil and add to the masala peanuts.

Final touch

You can store or serve the peanut now. but I want my peanuts to be more spicy. So for that, I have added little salt and chilli powder and gave a quick stir.

If you like to add chat masala, you can add at this stage.

Store the masala peanuts | masala verkadalai in a air tight container or serve them with the masala chat. Actually you can store them for more than 5 to 6 days.

Notes

Adding the extra salt, chilli powder and chat masala are purely optional.
Also adding tikka masala gives a light tangy taste to the masala peanuts.
Adding ghee retains the crispiness of the peanuts for a longer time.

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If you like pin the picture

The post Masala Peanut | Masala Verkadalai appeared first on Learning-to-cook.

Aloo Samosa | Potato Samosa | Urulaikizhangu Samosa

Akila — Thu, 22 Aug 2019 18:02:10 +0000

Aloo Samosa | potato samosa | urulaikizhangu samosa recipe is the potato masala stuffing in the home made wrapping sheets.

Aloo samosa | potato samosa | urulaikizhangu samosa recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Aloo Samosa | potato samosa | Urulaikizhangu samosa recipe

Who can’t resist tasting this hot hot spicy potato masala stuffed samosas??.. i am a samosa lover and love to have it with any kind of chutneys. Normally samosa are served with dates chutney or the green chutney ( mint chutney ) or even with chilli sauce.

These home made samosa are always best and i feel they taste better than the store bought ones and it also saves our money.

If you have not tried making samosa at home, then I must tell you, its time for you to try it at home, as it is very simple and easy. Also it gives a full satisfaction to you as you prepare them as a healthier version.

These samosas are the best tea time snack or the evening snack or great for any kind of party too. Also if you are a snack love, then do check the below snack recipes from my website.

You can check my full collection of evening snacks recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Some frequently asked questions before preparing the samosas

Here I have given some frequently asked questions regarding the aloo samosa | potato samosa | urulaikizhangu samosa. If you have any other questions, then do ask in comment section.

Which flour is best for making Samosa?

This aloo samosa | potato samosa | urulaikizhangu samosa is actually made with all purpose flour ( maida flour ), but you can also make the dough with wheat flour, the difference being the wheat flour dough makes a denser pastry sheets compared to the maida flour. But both gives a great taste to the samosas.

Can the samosa be made in advance?

Yes definitely you can make them well in advance. Prepare the dough, make the pastry sheets and prepare the filling. Stuff the filling and keep them in a zip lock back or a freezer safe container. Whenever you need them, thaw for about 15 min and fry them. Like this, you can keep them refrigerated for about 15 to 20 days.

How long can i keep the cooked samosa?

I personally prefer not to keep the cooked samosa for more than two days. Actually we finish them when as and when we prepare it.

Can the samosa be baked?

Yes, samosa can be baked. But you need to increase the oil in the dough if you need to get the best result as that of the fried ones. I personally prefer that frying the samosa in oil gives a best result.

Recipe to make Aloo Samosa | Potato Samosa

Aloo Samosa | potato samosa | urulaikizhangu samosa recipe

Aloo Samosa | potato samosa | urulaikizhangu samosa recipe is the potato masala stuffing in the home made wrapping sheets.

Course Snack

Cuisine North Indian

Keyword Aloo samosa, potato samosa, samosa recipes

Prep Time 20

Cook Time 15

Resting Time 20

Total Time 55

Servings 5

Calories 500kcal

Author Akila

Ingredients

To prepare dough
All purpose flour/maida – 2 cups
Carom or cumin seeds – 1/4 tsp
Salt as per taste
Ghee or oil – 2 tbsp + 1/ 2 tsp
Water – 1/2 cup
To prepare filling
Oil – 2 tbsp
Cumin seeds – 1 tsp
Fennel seeds- 1 tsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Green chilli- 1 or 2 finely chopped
Frozen green peas- 1 cup
Boiled potato- 3 med size
Salt – as per taste
Chilli powder- 1 tsp
Coriander powder- 1/2 tsp
Garam masala- 1 tsp
Dry mango powder- 1 tsp
Turmeric powder- 1/4 tsp
Coriander leaves- for garnishing
To fry
Oil – enough to fry the samosas

Instructions

Prepare the dough

In a bowl add 2 cups of maida ( all purpose flour).
To this add the carom seeds or the ajwain (omam in tamiand if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.
Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.
Mix the dough with the oil or the ghee adding half a cup of water little by little.
Prepare a smooth and thick dough.
Thick and firm dough is formed.
Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.
While the dough is resting, you can start preparing the masala.

Masala (Potato StuffinPreparation

Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.
Also add the finely chopped green chilies and ginger garlic paste.
Sun Temple under the rock smell of the ginger garlic paste goes off.
Now add the frozen green peas and the boiled and smashed potatoes.
After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.
Also add the little bit of turmeric, dry mango powder and the Garam masala.
Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.
Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.

Prepare the cone

Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.
Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.
The pastry sheet should neither be too thick nor too thin.
Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.
Fold.the lower corner of the pastry sheet so that it forms a cone shape.
Fill in the masala or the prepared stuffing inside the cone.
Close the edges firmly with little water so that no stuffings comes outside.

Frying the samosa

Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.
Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.
Filter oil and remove them.
Tasty Aloo samosa or the potato samosa is ready to be served.
Serve it with tomato sauce or the green chutney.

Video

Notes

Check the below notes

Ingredients to make the samosa

Lets see the list of ingredients for the aloo samosa or the potato samosa.

To prepare dough

All purpose flour/maida – 2 cups
Carom or cumin seeds – 1/4 tsp
Salt as per taste
Ghee or oil – 2 tbsp + 1/ 2 tsp
Water – 1/2 cup

To prepare filling

Oil – 2 tbsp
Cumin seeds – 1 tsp
Fennel seeds- 1 tsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Green chilli- 1 or 2 finely chopped
Frozen green peas- 1 cup
Boiled potato- 3 med size
Salt – as per taste
Chilli powder- 1 tsp
Coriander powder- 1/2 tsp
Garam masala- 1 tsp
Dry mango powder- 1 tsp
Turmeric powder- 1/4 tsp
Coriander leaves- for garnishing

To fry

Oil – enough to fry the samosas

Step by step instructions to make the Samosa

Lets see the step by step instructions

Prepare the dough

In a bowl add 2 cups of maida ( all purpose flour).

To this add the carom seeds or the ajwain (omam in tamil) and if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.

Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.

Mix the dough with the oil or the ghee adding half a cup of water little by little.

Prepare a smooth and thick dough.

Thick and firm dough is formed.

Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.

While the dough is resting, you can start preparing the masala.

Masala (Potato Stuffing) Preparation

Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.

Also add the finely chopped green chilies and ginger garlic paste.

Sun Temple under the rock smell of the ginger garlic paste goes off.

Now add the frozen green peas and the boiled and smashed potatoes.

After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.

Also add the little bit of turmeric, dry mango powder and the Garam masala.

Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.

Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.

Prepare the cone

Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.

Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.

The pastry sheet should neither be too thick nor too thin.

Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.

Fold.the lower corner of the pastry sheet so that it forms a cone shape.

Fill in the masala or the prepared stuffing inside the cone.

Close the edges firmly with little water so that no stuffings comes outside.

Frying the samosa

Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.

Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.

Filter oil and remove them.

Tasty Aloo samosa or the potato samosa is ready to be served.

Serve it with tomato sauce or the green chutney.

Notes

For a healthier version of samosa, you can use wheat flour instead of maida. But the crust would be little bit thicker than the maida one.
You can use chicken or egg for a non Vegetarian stuffing along with the potatoes.
Also you can bake the samosa, but i prefer frying for a crispier crust.

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The post Aloo Samosa | Potato Samosa | Urulaikizhangu Samosa appeared first on Learning-to-cook.

Peanut Chat Snack | Marina Beach Peanut Masala Chat

Akila — Sun, 16 Jun 2019 16:07:36 +0000

Peanut chat snack | Marina Beach Peanut masala chat is made in south Indian Style and is very simple to make yet very tasty and healthy chat or sundal recipe.

Peanut chat snack | Marina Beach peanut masala chat recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make peanut chat snack | Marina Beach peanut masala chat

Whenever I go Marina beach I never forget to buy this peanut chat snack, chilli mango and the soan papdi. These 3 are must for me in my childhood days. This is so easy to make yet they taste tasty and healthy too as it does not contain any oil.

We can prepare this easily at home and eat as a evening snack and can give to kids after they cone from school.

For this peanut chat there is no definite ingredients or the measurements. You can add your own favorite veggies and add your favourite sauces like tomato sauce, green chutney or the dates chutney. But here I have not added chutney or sauces and made it very simple.

In this chat I have added both green chillies and the chilli powder and because of that, they taste bit spicy. But if you are giving to the children, you can avoid these two and give them.

If you like this chat then do check my other recipes like

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal.

Recipe to make Peanut Chat snack

Peanut Chat | Marina Beach Peanut Masala Chat

Peanut chat | Marina Beach Peanut masala chat is very simple to make yet very tasty and healthy chat or sundal recipe.

Course Snack

Cuisine Indian, South Indian, tamil nadu

Keyword Marina Beach peanut masala chat, peanut chat

Prep Time 5

Total Time 5

Servings 1

Calories 100kcal

Author Akila

Ingredients

Boiled peanuts – 1 cup
Onion – 2 tbsp
Tomato – 2 tbsp
Grated Carrot – 1tbsp
Mango – 1 tbsp
Green chilli – 1 chopped finely
Himalayan Salt as per taste
Chilli powder- 1/6 tsp

Instructions

check the below instructions

Video

Notes

Check the below notes

Ingredients

Boiled peanuts – 1 cup
Onion – 2 tbsp
Tomato – 2 tbsp
Grated Carrot – 1tbsp
Raw Mango – 1 tbsp
Green chilli – 1 chopped finely
Himalayan Salt as per taste
Chilli powder- 1/6 tsp
Chat masala – little
Coriander leaves little

Step by step instructions for making Masala verkadalai chat

Boil 1 cup of peanuts with a little amount of salt for about 10 minutes. Now in a bowl add the peanuts.

To this add the finely chopped onion and finely chopped tomato.

Also include grated carrot, cut the raw mango into small pieces and add them. Also chop th ed green chilli into fine pieces and and them too. If you are giving to kids, then avoid the chillies.

Add the required salt. I added Himalayan pink salt. You can also add black salt for a unique taste.

Since I like little more spiciness, i have added little chilli powder also. This is purely optional and you can avoid this, if you do not like it.

Now add the chat masala and squeeze little lemon juice for a nice tangy taste.

Include the finely chopped coriander leaves and if you wish you can add some mint leaves and italian herbs too. Here i have added only coriander leaves.

mix everything well now.

Serve the scrumptious tangy and tasty ground nut chat.

Yummy and healthy peanut chat | Marina Beach peanut masala chat is ready.

The post Peanut Chat Snack | Marina Beach Peanut Masala Chat appeared first on Learning-to-cook.

Cabbage Pakoda | Cabbage Pakora | Cabbage Fritters

Akila — Tue, 26 Mar 2019 16:21:00 +0000

Cabbage pakoda | cabbage pakora recipe is the Indian fritters recipe in which cabbage is mixed with onion, gram flour and deep fried in oil.

Cabbage pakoda | Cabbage pakora recipe with easy step by step instrucitons for your easy understanding and learning.

How to make Cabbage Pakoda | Cabbage Poakodi

Cabbage Pakoda or Cabbage pakora is an easy evening snack. My hubby, bought 1 kg of big cabbage last week. After scolding him for buying so much big cabbage, i prepared cabbage sambar, cabbage poriyal, but still i had another 1/2 kg of cabbage.

So while browsing for some recipes, i saw this cabbage pakora in one of the site and tried the same method, as we do for onion pakora. It came out as a crispy snack and I am happy that I finished my cabbage finally. I normally prepare the cauliflower pakora or the crispy cauliflower fry as evening snack and this cabbage pakora has now become one of our family favorite .

Step by step instructions to make cabbage fritters

Ingredients

Cabbage – 1.5 cups
Small Onion / shallots – 1/2 cup (chopped finely)
Besan flour – 3/4 cup
Rice flour – 1/2 cup
Corn flour – 1 tsp
Chilli powder – 1.5 tsp
Turmeric powder – 1/5 tsp
Baking soda – 3 pinch
Green chillies – 2 finely chopped
Coriander leaves – 3 tbsp (chopped)
Curry leaves – 2 tbsp (chopped)
Fennel seeds – 1 tsp
Salt – as per taste
Oil – for frying
Water – as needed or around 5 tbsp ( for sprinkling )

Method

1. Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.

2. Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow. Leave it for 5 min to rest.

3. Heat the oil in medium flame. Take little portion of the pakoda dough and fry in the oil. Do the same for the rest of the dough. When the pakoda becomes light brown in colour on all the sides, remove from oil and filter the excess oil.

4. Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.

Easy Cabbage Pakoda / Cabbage Pakora is ready for evening snack

Recipe for making cabbage pakoda

Cabbage Pakoda | Cabbage Pakora | Cabbage Fritters

Course Snack

Cuisine Indian

Keyword cabbage fritters, cabbage pakoda, cabbage pakora

Prep Time 15

Cook Time 15

Total Time 30

Servings 6

Calories 400kcal

Author Akila

Ingredients

Cabbage – 1.5 cups
Small Onion / shallots – 1/2 cup chopped finely
Besan flour – 3/4 cup
Rice flour – 1/2 cup
Corn flour – 1 tsp
Chilli powder – 1.5 tsp
Turmeric powder – 1/5 tsp
Baking soda – 3 pinch
Green chillies – 2 finely chopped
Coriander leaves – 3 tbsp chopped
Curry leaves – 2 tbsp chopped
Fennel seeds – 1 tsp
Salt – as per taste
Oil – for frying
Water – as needed or around 5 tbsp ( for sprinkling)

Instructions

Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.
Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow. Leave it for 5 min to rest.
Heat the oil in medium flame. Take little portion of the pakoda dough and fry in the oil. Do the same for the rest of the dough. When the pakoda becomes light brown in colour on all the sides, remove from oil and filter the excess oil.
Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.

*Post first publised on April 19th 2014. Updated with recipe.

The post Cabbage Pakoda | Cabbage Pakora | Cabbage Fritters appeared first on Learning-to-cook.

Kadalai paruppu fry | Chana dal Namkeen Haldirams Style

Akila — Fri, 22 Mar 2019 13:38:26 +0000

Kadalai paruppu fry | chana dal Namkeen Haldirams style is a deep fried snack prepared with bengal gram and mixed with Indian spices to make it more tastier.

Kadalai paruppu fry | chana dal Namkeen Haldirams style recipe with step by step instructions for your easy understanding and learning.

How to make Kadalai paruppu fry | chana dal Namkeen Haldirams style

There are many variations in making this Kadalai paruppu fry | chana dal Namkeen Haldirams style and today we see how to prepare this yummy and spicy snack in North Indian Style.

In south India this is mostly prepared in the same way, but the spices differ and we call them as Nei Kadalai or Kadalai paruppu varuval. Soon we will see the preparation of Nei kdalai also.

Also while preparing this snack, it can either be fried directly in oil or using a filter or colander and fry in batches. Here I have followed the second option as it is easy to avoid the over frying of the kadalai.

If you like the snack recipes, then do check my other fried snacks like below crispy Moong dal fry, sweet maida biscuits, baby corn golden fry, cabbage pakoda, savory diamond cuts, roasted phool makhana, ring murukku.

Recipe of chana dal Namkeen Haldirams style

Kadalai paruppu fry | Chana dal Namkeen Haldirams Style

Kadalai paruppu fry | chana dal Namkeen Haldirams style is a deep fried snack prepared with bengal gram and mixed with Indian spices to make it more tastier. There are many variations in making this Kadalai paruppu fry | chana dal Namkeen Haldirams style and today we see how to prepare this yummy and spicy snack in North Indian Style. while preparing this snack, it can either be fried directly in oil or using a filter or colander and fry in batches. Here I have followed the second option as it is easy to avoid the over frying of the kadalai.

Course Snack

Cuisine Indian, North Indian

Keyword chana dal namkeen, kadalai paruppu fry, nei kadalai

Prep Time 5

Cook Time 10

soaking time + resting time 10

Total Time 15

Servings 3

Calories 400kcal

Author Akila

Ingredients

Chana dal / Bengal gram – 1 cup
chilli powder – 1/4 tsp adkist according to your spiciness
Chat masala powder – 1/4 tsp
salt as per taste
Oil for frying
Tissue to remove excess oil

Instructions

preparing the chana dal

Soak the chana dal for 8 hours or whole night. It need to be soaked atleast for 5 hours else, the chana dal fry wont come crispily.
Filter out the water, and dry out completely in a white cloth for atleast 2 to 3 hrs. Do not keep under sun. But can be kept under shadow.
Once it is dried out completely, collect and keep it ready.

Frying the chana dal

to fry the chana dal, add enough oil for frying.
Add a single dal and check whether oil is hot enough for frying.
Once the dal starts floating immediately, then you can add in the other dal too.
Instead of adding the dal directly to the hot oil, take a handful of dal and fry using a filter as shown below. If all the dal are added, some get burnt and some may be undercooked and you wont get the perfect crispiness of all the dals.
So frying the dal, using a filter gives an even frying and gives a perfect crispiness to all the dal.
Also fry them in medium flame only.
Once the dal comes to light brown color, then filter oil and remove it. Continue with other batches of dal.
Remove the excess oil completely using a kitchen tissue and rubbing the fried dal.
Now transfer them in a bowl, and add the chilli powder, chat masala and required salt. These things can be adjusted as per your taste.
Mix them fully and store in a air tight container.
Yummy chana dal namkeen is ready for the evening snack.

Notes

Check notes below

Step by step instructions for kadalai paruppu fry

ingredients

Chana dal / Bengal gram – 1 cup
chilli powder – 1/4 tsp ( adkist according to your spiciness)
Chat masala powder – 1/4 tsp
salt as per taste
Oil for frying
Tissue to remove excess oil

Method to prepare Kadalai paruppu fry

Let see the step by step instructions

preparing the chana dal

Soak the chana dal for 8 hours or whole night. It need to be soaked atleast for 5 hours else, the chana dal fry wont come crispily.

Wash and Filter out the water.

dry out completely in a white cloth by spreading them for atleast 2 to 3 hrs. Do not keep under sun. But can be kept under shadow.

Once it is dried out completely, collect and keep it ready.

Frying the chana dal

to fry the chana dal, add enough oil for frying. Add a single dal and check whether oil is hot enough for frying.

Once the dal starts floating immediately, then you can add in the other dal too. Instead of adding the dal directly to the hot oil, take a handful of dal and fry using a filter as shown below. If all the dal are added, some get burnt and some may be undercooked and you wont get the perfect crispiness of all the dals.

So frying the dal, using a filter gives an even frying and gives a perfect crispiness to all the dal. Also fry them in medium flame only. Be careful while frying the dal.

Once the dal comes to light brown color, then filter oil and remove it. Continue with other batches of dal.

Transfer to another plate

Remove the excess oil completely using a kitchen tissue and rubbing the fried dal.

Now transfer them in a bowl, and add the chilli powder, chat masala and required salt. These things can be adjusted as per your taste.

Mix them fully and store in a air tight container.

Yummy chana dal namkeen is ready for the evening snack.

The post Kadalai paruppu fry | Chana dal Namkeen Haldirams Style appeared first on Learning-to-cook.