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

• Paneer popcorn
• Baby corn golden fry
• Potato Rava Fingers
• Aloo samosa
• crispy moong dal fry

Here are some easy evening snack recipes for you

• Masal Vadai
• Roasted Foxnuts
• Vegetable cheese balls
• Soya chunks Fry
• Crispy Cauliflower fry

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

1. 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

1. 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

1. 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

1. Add some more water to the remaining Maida paste and make it little watery.
2. 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

1. 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

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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 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

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.

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

• Marina beach milagai bajji
• Masala Corn
• Quick chicken fry
• Street style kaara pori

Here are some easy evening snack recipes for you

• Masal Vadai
• Roasted Foxnuts
• Vegetable cheese balls
• Soya chunks Fry
• Crispy Cauliflower fry

Recipe video for Roadside green peas masala

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

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

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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 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

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.

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

• Moringa soup
• Moringa leaves masala chappathi
• Drumstick leaves rasam
• Moringa leaves masal vadai

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

• Idli pakoda
• Rice pakoda
• Egg cutlet
• cabbage pakoda
• Potato rava fingers

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

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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 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

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

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

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

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

• Corn flakes chat
• Tomato cucumber salad

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

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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 minutes minutes

Total Time 5 minutes minutes

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.

Paneer Popcorn recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Paneer Popcorn Recipe

There are so many paneer recipes of which most kids love this crispy and tasty paneer Popcorn recipe because of its crunchy and tasty nature. This makes a great appetizers for kids.

The good thing about this recipe is that, you can even make them s way ahead, and keep them in fridge and just fry and serve as you need. The crispness and crunchy nature remains for more than 2 hours. So if you are preparing this for a birthday party you can very well make this hours before serving.

Also I have made this recipe for kids and added less spices only. If you are making this for adults, you can double the quantity of spice powders. Also I have cut the bigger paneer cubes into 4 smaller cubes ( bite sized ones ) for kids.

This paneer Popcorn can be simply served with just a chilli sauce or tomato sauce or even mayonnaise. In all the way it tastes simple great.

If you like snacks then do check my other snacks like below

• Veg cheese balls
• Sweet maids biscuits
• Baby corn golden fry
• Crispy prawn fry
• Crispy cauliflower fry

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 the kids friendly snack

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Paneer Popcorn | Kids Paneer Recipe

Paneer Popcorn is an kids friendly evening snack or a party snack which can be prepared easily and tastes great with just a tomato sauce or a chilli sauce.

Course Snack

Cuisine Indian

Keyword paneer Popcorn

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 500kcal

Author Akila

Ingredients

• Paneer cubes – 250 gms cut into small cubes
• chilli powder – 1 tsp
• turmeric powder – 1/4 tsp
• salt – as per taste
• black pepper – 1/4 tsp
• italian mixed herbs – 1/2 tsp optional
• oregano – little optional
• chilli flakes – 1/2 tsp
• corn flour – 1/2 tbsp
• apf / maida flour – 2 tbsp
• ginger paste – 1 tsp
• garlic paste – 1 tsp
• water – 1/4 cup to 1/2 cup
• bread crumbs – 1 cup or as needed for coating the paneer cubes
• oil – for frying

Instructions

• take250 gms of paneer and cut into small cubes.

Prepare the Masala

• In a bowl, add chilli powder, turmeric, salt, black pepper mixed herbs, oregan, chilli flakes, corn flour, maida flour, ginger and garlic paste
• To this add required water and mix to form a batter.
• The batter should not be thick or very watery. The consistency should be of dosa batter consistency.

Prepare the coating

• Now take all the other ingredients and keep it ready. Take bread crumps as required or 1 cup and spread on a plate.
• Now dip the paneer cubes in the batter nicely so that batter is coated well. Then remove from the batter and immediately roll over the bread crumbs, till all sides of the paneer is coated well with the bread crumbs.
• You can do this in batches of 15 to 20 paneer cubes at a time.
• Once you have done with the coating, allow the paneer to rest for about 15 to 20 minutes.

Fry the Paneer cubes

• After about 15 to 20 minutes, In another kadai or pan, add enough oil for frying and heat it in medium flame. Once oil is hot enough to fry, add the bread crumps coated paneer cubes one by one slowly in the oil.
• Again fry them in batches stirring occasionally. Also fry them in medium flame only.
• Fry all the paneer cubes are evenly fried, so that it turns nice golden in colour, remove them from oil. Filter the extra oil using a kitchen tissue.
• Repeat the same with the other paneer cubes.
• Your tasty and very crispy paneer popcorn is ready to be served.

Video

Notes

Check the below notes 

Ingredients

• Paneer cubes – 250 gms (cut into small cubes)
• chilli powder – 1 tsp
• turmeric powder – 1/4 tsp
• salt – as per taste
• black pepper – 1/4 tsp
• italian mixed herbs – 1/2 tsp (optional)
• oregano – little (optional)
• chilli flakes – 1/2 tsp
• corn flour – 1/2 tbsp
• apf / maida flour – 2 tbsp
• ginger paste – 1 tsp
• garlic paste – 1 tsp
• water – 1/4 cup to 1/2 cup
• bread crumbs – 1 cup or as needed for coating the paneer cubes
• oil – for frying

Step by step instructions to prepare paneer Popcorn

I have taken 250 gms of paneer and cut into small cubes. If you want you can use it as it is. You can either use the store bought paneer or the home made paneer cubes.

Learn how to make the paneer cubes

Prepare the Masala

In a bowl, add chilli powder, turmeric, salt,

black pepper, italian mixed herbs, oregano, (italian herbs and oregano are optional. But they guve nice flavour to the snack. So try to add them too)

chilli flakes, corn flour,

all purpose flour (maida flour), ginger psste and garlic paste.

To this add required water and mix to form a batter.

The batter should not be thick or very watery. The consistency should be of dosa batter consistency.

Prepare the coating

Now take all the other ingredients and keep it ready. Take bread crumps as required or 1 cup and spread on a plate.

Now dip the paneer cubes in the batter nicely so that batter is coated well. Then remove from the batter and immediately roll over the bread crumbs, till all sides of the paneer is coated well with the bread crumbs so that it will be very crispy while frying.

You can do this in batches of 15 to 20 paneer cubes at a time.

Once you have done with the coating, allow the paneer to rest for about 15 to 20 minutes.

Fry the Paneer cubes

After about 15 to 20 minutes, In another kadai or pan, add enough oil for frying and heat it in medium flame. Once oil is hot enough to fry, add the bread crumps coated paneer cubes one by one slowly in the oil.

Again fry them in batches stirring occasionally. Also fry them in medium flame only.

Fry all the paneer cubes are evenly fried, so that it turns nice golden in colour, remove them from oil. Filter the extra oil using a kitchen tissue.

Repeat the same with the other paneer cubes. Your tasty and very crispy paneer popcorn is ready to be served.

Serve them with tomato sauce or chilli sauce. I have served with chilli sauce.

Notes

1. You can cut the paneer in to small cubes or use as it is. But I feel making them into bite sized ones, doubles the quantity as well as tastes great.
2. Instead of maida and corn flour you can use egg white too.
3. Adding the Italian herbs are purely optional
4. You can prepare these in bulk and can freeze for more than a month as well in a ziplock bag. Just thaw them and fry as and when needed.

The post Paneer Popcorn | crispy paneer snack | Kids Paneer Recipes appeared first on Learning-to-cook.

Crispy moong dal fry | fried moong dal recipe

This Crispy moong dal fry | fried moong dal recipe is very easy to make and just tastes like the famous Haldiram’s moong dal fry. Once you start preparing this at home, then you will never buy these outside. Also this can be stored easily for more than a week, if stored in a airtight container. This would become a great evening snack or a tea time snack or just can munch them on while seeing tv.

If you like this Crispy moong dal fry | fried moong dal as your evening snack, then i request you to check the other evening snacks like  below

• Ring murukku
• Sweet maida biscuits
• Drumstick leaves Masala vadai
• Baby Corn golden fry
• Soya chunks fry

Video recipe of Crispy moong dal fry | fried moong dal

Step by step instructions of Crispy moong dal fry | fried moong dal

Ingredients

Moong dal / பாசிப்பருப்பு – 1 cup
Chilli powder – 1/4 tsp ( + or – )
Salt – as req
Chat masala – 1/4 tsp ( + or – )
Oil for frying
Tissue paper
Strainer

Method to prepare Crispy moong dal fry | fried moong dal

1. Soak moong dal for 4 to 5 hours

2. Drain the water and spread in a cotton cloth ( preferably white cloth ) in shadow or under fan, which ever is easy for you.

3. Allow to dry for 2 to 3 hours or till the water dry out completely.

4. Once all the wetness have gone, then collect it in a bowl and keep aside.

5. Now in a pan or kadai, add enough oil for frying and heat it. Once the oil is hot, add 3 to 4 tbsp of dried moong dal in a metal strainer and dip them slowly in the hot oil.

6. Since the oil would be piping hot, please be more careful while dipping the strainer in the hot oil. If you add more moong dal, in the strainer, then there may be chances for the oil to spill outside. So add little moong dal at a time and fry them in batches.

7. Fry the dal, until it comes golden color.

8. Repeat the process, until you finish all the batches.

9. Now transfer all the moong dal to a bowl and using a kitchen tissue, try to remove the excess oil, by slightly rubbing them.

10. Add the required salt, chilli powder, chat masala.

11. Mix them well. Increase or decrease the quanity of spicies and salt as per your wish.

12. Tasty and crispy moong dal fry | fried moong dal is ready.

13. You can store it in a airtight container and keep them fresh for a week.

Printable recipe of Crispy moong dal fry | fried moong dal

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Crispy moong dal fry | fried moong dal recipe

This Crispy moong dal fry | fried moong dal recipe is very easy to make and just tastes like the famous Haldiram's moong dal fry. Once you start preparing this at home, then you will never buy these outside. Also this can be stored easily for more than a week, if stored in a airtight container. This would become a great evening snack or a tea time snack or just can munch them on while seeing tv.

Author Akila

Ingredients

• Moong dal / பாசிப்பருப்பு - 1 cup
• Chilli powder - 1/4 tsp + or -
• Salt - as req
• Chat masala - 1/4 tsp + or -
• Oil for frying
• Tissue paper
• Strainer

Instructions

• Soak moong dal for 4 to 5 hours
• Drain the water and spread in a cotton cloth ( preferably white cloth ) in shadow or under fan, which ever is easy for you.
• Allow to dry for 2 to 3 hours or till the water dry out completely.
• Once all the wetness have gone, then collect it in a bowl and keep aside.
• Now in a pan or kadai, add enough oil for frying and heat it. Once the oil is hot, add 3 to 4 tbsp of dried moong dal in a metal strainer and dip them slowly in the hot oil.
• Since the oil would be piping hot, please be more careful while dipping the strainer in the hot oil. If you add more moong dal, in the strainer, then there may be chances for the oil to spill outside. So add little moong dal at a time and fry them in batches.
• Fry the dal, until it comes golden color.
• Repeat the process, until you finish all the batches.
• Now transfer all the moong dal to a bowl and using a kitchen tissue, try to remove the excess oil, by slightly rubbing them.
• Add the required salt, chilli powder, chat masala.
• 11. Mix them well. Increase or decrease the quanity of spicies and salt as per your wish.
• 12. Tasty and crispy moong dal fry | fried moong dal is ready.
• 13. You can store it in a airtight container and keep them fresh for a week.

Notes

Check the below notes

Notes

1. Please be careful while frying the moong dal, as there may be chances of oil spill, if more moong dal is added.

2. You can also fry all the moong dal directly in the oil without strainer, and if doing so, you need to strain the oil once the dal gets golden color, because, if dal continues to be in the oil, then they becomes dark and over fried.

3. Spices can be adjusted according to your taste buds.

The post Crispy moong dal fry | fried moong dal appeared first on Learning-to-cook.

This can even be taken as a light evening snack or a tea time snack. You can prepare this in large quantity and save it in a air right container and whenever you want to munch on something, you can use this. Also you can give this to kids as it is light as well as a healthy snack.

You can prepare this either coconut oil or in normal cooking oil. But when prepared in coco it oil, it gives a nice taste and great flavour. So try to use good coconut oil for recipe.

If you like evening snacks then do visit the below great evening snacks

• Masala corn
• Easy Soya chunks fry
• Crispy Cauliflower fry
• Milagai bajji

Also check all the collection of easy evening snacks.

Video recipe of Masala Pori | Murmura Chivda | Spicy Puffed Rice recipe

Printable recipe of Masala Pori | Murmura Chivda | Spicy Puffed Rice recipe

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Masala Pori | Murmura Chivda | Spicy Puffed Rice recipe

This Masala Pori | Murmura Chivda | Spicy Puffed Rice recipe is a very easy to prepare recipe and can be prepared in less than 10 min of time and is a healthy recipe too.

Course Snack

Cuisine Indian

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5

Author Akila

Ingredients

• Puffed rice/Pori - 3 cups
• Coconut Oil - 3 tsp
• Mustard seeds -  a pinch
• Urud dal - little
• Garlic - 8 to 10 crushed
• Peanuts - 1/4 cup or more
• Cashews - 5 to 6 optional
• Roasted Gram/Pottu Kadalai - 1/4 cup or more
• Curry leaves - handful
• Dry Red Chillies - 2 to 3
• Chilli Powder - 1/4 tsp
• Turmeric powder - less than 1/4 tsp
• Salt - as per taste
• Sugar - For taste optional

Instructions

• In a Pan, or wide vessel, add oil and when hot add mustard seeds and urud dal.
• Add then rushed garlic and fry till it becomes light brown.
• Then, add the peanuts, cashews, roasted gram, curry leaves, dry chillies and start frying it.
• When the nuts becomes slightly brown, add the chilli powder, turmeric powder and Salt.
• Add in the puffed rice and start mixing it worth the spices.
• All spices well coated.
• Check for the spicies and Salt now and adjust accordingly.
• Add the sugar finally. (It is purely optional and I didn't add here).
• Great tea time snack is ready. It Can be stored in air tight container.

Notes

Refer the below notes 

Add then rushed garlic and fry till it becomes light brown.

When the nuts becomes slightly brown, add the chilli powder, turmeric powder and Salt.

Add in the puffed rice and start mixing it worth the spices.

All spices well coated.

Tasty and spicy Masala Pori | Murmura Chivda | Spicy Puffed Rice is ready.

Notes

- post updated with video and notes

The post Masala Pori | Murmura Chivda | Masala Puffed Rice appeared first on Learning-to-cook.

Masala corn | spicy Masala corn recipe with video and step by step instructions makes you to learn the preparation easily. Masala corn is a famous and favorite kids recipe. It is not only famous among kids but also loved by many adults.

Since we are making this recipe using the sweet corns it have all the taste like sweet, spicy, Tangy all together. This is a lip-smacking chat recipe which is mostly served during evening times as a tea time snack.

It has become a very famous street food in most parts of India and is even sold in big malls, cinema theaters etc as a snack item. This corn recipe can be easily prepared at home since the corn kernels are readily available in stores.

If you love this evening snack recipe then I assure you, you’d also love the other evening snacks in this blog like veg cutlet, sweet maida bisuits, baby corn golden fry, cabbage pakoda, veg cheese balls, Roasted lotus seeds, soya chunks fry, roasted chick peas, masala pori.

Video recipe of Masala corn | spicy Masala sweet corn recipe

Printable recipe of Masala Corn | Spicy Masala sweet corn recipe

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Masala corn | spicy Masala corn recipe

Masala corn is a famous and favorite kids recipe. It is not only famous among kids but also loved by many adults. This Masala corn recipe can be easily prepared at home since the corn kernels are readily available in stores.

Course Snack

Cuisine Indian

Keyword masala corn

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Akila

Ingredients

• Sweet corn - 2 cups
• butter - 2 tbsp
• Chilli powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Pepper powder - little optional
• Lemon juice - 1 tsp
• Salt as per taste
• Chat Masala - 1/4 tsp
• Herbs - 1/5 tsp optional

Instructions

• In a big vessel add two cups of water and start boiling it.
• Add the sweet corn kernels and cook for about 8 to 10 minutes in medium Flame.
• When the corn kernels are cooked, transfer the corn kernels to another Bowl.
• Now add 2 tbsp of butter and mix them nicely till the butter melts.
• Now add the salt as per your taste.
• Add the cumin powder, chili powder, chat masala, mixed Italian herbs ( which is optional ) Little pepper powder ( which is optional ) one teaspoon of lemon juice.
• add all and mix them well.
• Now transfer to the serving bowl and garnish with coriander leaves.
• serve the hot hot buttery Masala corn.

Notes

1. Try to use nice Rarity of sweet corn has it gives her very good taste.
2. Add more butter as it enhances the flavors of the sweet corn.
3. You can also add onion, and other chopped veggies like bell pepper and make it more healthier.

Step by step instructions of Masala corn | spicy Masala sweet corn recipe

Ingredients

• Sweet corn – 2 cups
• butter – 2 tbsp
• Chilli powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Pepper powder – little (optional)
• Lemon juice – 1 tsp
• Salt as per taste
• Chat Masala – 1/4 tsp
• Herbs – 1/5 tsp (optional)

Method for preparing Masala Corn Recipe

1. In a big vessel add two cups of water and start boiling it.

2. Add the sweet corn kernels and cook for about 8 to 10 minutes in medium Flame.

3. When the corn kernels are cooked, filter the water and transfer the corn kernels to another Bowl.

4. Now add 2 tbsp of butter and mix them nicely till the butter melts.

5. Now add the salt as per your taste.

6. Add the cumin powder, chili powder, chat masala, mixed Italian herbs ( which is optional ) Little pepper powder ( which is optional ).

7. add lemon juice and mix them well.

8. Now transfer to the serving bowl and garnish with coriander leaves.

9. serve the hot hot buttery Masala corn.

Masala Corn | Spicy Masala sweet corn recipe is ready to be eaten.

Notes

1. Try to use nice variety of sweet corn has it gives her very good taste.

2. Add more butter as it enhances the flavors of the sweet corn.

3. You can also add onion, and other chopped veggies like bell pepper and make it more healthier.

4. Try to serve this Masala Corn | spicy Masala sweet corn recipe when it is warm. It always tastes great when served warm.

The post Masala corn | Spicy Masala Sweet Corn Recipe appeared first on Learning-to-cook.

Soya chunks fry | meal maker fry is one of the easiest and tasty fry I can say. When I was working in India my office colleague brought this soya chunks fry and I loved the taste immediately. From that time on wards it has become one of my favorite evening snack and a easy to do snack when I am not in a mood to cook any side dish for rice.

You can find some soya chunks recipes in this blog…
Soya chunks cutlet
Soya balls gravy
Soya chunks Biryani

Video Recipe of Soya chunks fry | Meal maker fry

Let’s see how to make the easy soya chunks fry

 

How to make soya chunks fry / meal maker fry / soya balls fry

Preparation time: 30 min | Cook Time: 10 min | Serves:3
Recipe Category: Side dish | Recipe Cuisine: Indian

Ingredients

1. Soya chunks – 1 cup

2. Oil – 2 tsp

3. Chilli powder – 3/4 tsp

4. Turmeric powder – 2 pinch

5. Coriander powder – 1/2 tsp

6. Salt – as per taste

7. Water for soaking soya chunks

 

Method

 

1. Soak the soya balls for 1/2 hour or as mentioned in the packet.

 

2. Squeeze the water completely and leave it to get dry for 10 min.

 

3. Now in a vessel or kadai add the oil and when it is hot add the powders and salt and start fryinG it. Keep the flame in low while doing so.

4. Now add the soya balls and start mixing it thoroughly until the balls are coated with the powders. Keep doing for another 6 to 8 min. Keep the flame in medium.

5. Switch off the stove and serve the yummy fry as a side dish or have it as a evening snack.

 

 

Notes

You can adjust the spiciness according to your taste.

If you like you can make the tempering by adding mustard seeds, curry leaves and urus dal before adding the powders. I didn’t add as I love to make this way.

 

Easy and simple soya chunks fry / meal maker fry is ready. 

The post Soya Chunks Fry | Meal Maker Fry | How to make Soya Balls Fry | Easy Evening Snacks | Easy Side Dish for Rice appeared first on Learning-to-cook.

Ring Murukku or chekodi or chegodilu is my favorite murukku in my childhood days. My father used to get it from snack stores in the evening and I just love the ring shaped one. During that time, I do not know its name… I just call it as otta murukku (hole murukku) and my father know what I am asking for. After coming to blogging world, I came to know its Telugu name and still now, do not know its Tamil name. So If anybody know, please let me know it. This is such a lovely and crispy snack and the only difficulty is to make its shape takes more time. But my kids helped me in this process. Ok, lets see the making process of the crispy snack Ring Murukku.

You can view some yummy snacks recipes below
Traditional Karasev
Kaara boondhi
Uppu Seedai
Easy Murukku for Beginners
Galagala / Wheat snack

How to make Ring Murukku / Chekodi

Soak Time: 1 hr | Preparation time: 45 min | Cook Time: 10 min | Serves: 6
Recipe Category: Snacks | Recipe Cuisine: South Indian
Recipe Source: My kitchen experiments

Ingredients

Rice flour – 1 cup (store bought)
Water – 1 cup
Yellow moong dal – 3 tsp
White sesame seeds – 1 tsp
Cumin seeds – 1 tsp
Chilli powder – 1 tsp
Butter – 1 tsp
Salt – as per taste
Oil – for frying

Method

1. Wash and soak the dal for 1 hr.

2. In a vessel add water and when it is boiling, add the butter, salt and the soaked dal.

3. Give a stir and add the rice flour to the boiling water and immediately switch off the water. Mix the rice flour thoroughly and cover and keep aside, until it comes to room temperature.

4. When the dough comes to room temperature (light warm temperature should be ok) add the chilli powder, cumin seeds, sesame seeds and salt if necessary.

5. Make into a smooth dough. If the dough is dry, add a tsp of water and not more than that.
6. Now apply oil in your hand. Take a small portion of dough and roll into a strip of length 6 cm approx. and join the ends and press slightly to make a ring shaped.

7. Ask your kids to help and they can enjoy making it. (Of course they will make some different shaped murukkus… ). Do the same for the rest of the dough.
8. Heat the oil in a vessel and when is very hot, slowly drop the murukku in small batchs.

9. When the murukku, comes floating on top (or the ssshhh… sound stops) reduce the flame to low-medium and cook until they become golden colour.

10. Filter the excess oil and save in a airtight container.

Notes:

• After making the dough, keep it closed with a wet cloth to prevent it from drying.
• Always keep the flame in high first and then turn to medium for a even crispy murukkus.
• After making the ring shape, if the murukku breaks, add a drop of water to the murukku and attach it tightly as they may tend to break when dropped in water.

Yummy and crispy ring murukku / chekodi / chegodilu is ready.

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