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.

How to make Potato Rava Fingers | Crispy Aloo Sooji Fingers

Potato Rava Fingers | Crispy Aloo Sooji Fingers is an addictive snack, which will be loved by all your family members. These can be prepared as a tea time snack or also can be prepared for the kids birthday parties.

With the below mentioned quantity, I prepared nearly 30 of these Potato Rava Fingers | Crispy Aloo Sooji Fingers and it got over within 5 minutes of time and they asked for some more. I have promised them to do these snacks again soon.

In order to make them more crispy, I have coated them well with the bread crumbs. This is optional step only, but I prefer this step. If you do not have the bread crumbs, you can very well leave this step and just fry the fingers as it is. This will also be good.

If you love this Potato Rava Fingers | Crispy Aloo Sooji Fingers, then do have a look at the below recipes. You will love them too.

• Paneer popcorn
• Crispy moong dal fry
• Vegetable cheese balls
• Sweet maida biscuits
• Chana dal namkeen

You can also check the full collection of evening snacks.

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).

Some frequently asked questions before preparing the Potato Rava Fingers | Crispy Aloo Sooji Fingers

Here I have given some frequently asked questions regarding the Potato Rava Fingers | Crispy Aloo Sooji Fingers. If you have any other questions, then do ask in comment section.

I do not have bread crumbs, If so can I able to prepare this fingers?

Yes you can very well prepare the fingers without the bread crumbs. But if you want, you can just roll the fingers 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.

Can I store them in freezer and fry later?

Yes of course , You can store them well in freezer. Once you have prepared the fingers, before frying them in oil, just zip lock them and store in a freezer and use it later.

Recipe to make the Potato Rava Fingers | Crispy Aloo Sooji Fingers.

Now Lets see how to make the Potato Rava Fingers | Crispy Aloo Sooji Fingers with step by step instructions and a video for your easy understanding.

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How to make Potato Rava Fingers | Crispy Aloo Sooji Fingers

Potato Rava Fingers | Crispy Aloo Sooji Fingers is one of an easy and addictive snack which can be prepared in just 15 to 20 minutes of time. When you prepare these at home, I can bet, it will get over within 5 minutes of time and your kids will ask for more definitely.

Course Snack

Cuisine Indian

Keyword aloo sooji fingers, potato fingers, potato rava fingers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 100kcal

Author Akila

Ingredients

To soak Semolina

• Semolina / Rava – 1/ 2 cup
• Oil – 2 tsp
• Boiling hot water – 1/2 cup

To prepare Potato mixture

• Boiled Potato – 1 big size
• Ginger garlic paste – 1/2 tsp
• salt – as needed
• pepper powder – 1/2 tsp
• chilli powder – 1/2 to 3/4 tsp adjust as per your spiciness
• green chilli – 1 chopped finely
• cumin seeds – 1/2 tsp
• coriander leaves – little
• bread crumbs – as needed

For frying

• Oil for frying

Instructions

Prepare the semolina

• In a bowl or vessel, add the semolina / rava/ sooji and oil.
• To this, add the boiling hot water. The water should be boiling hot, so the rava / semolina gets cooked well.
• Mix well and keep it aside to cool down. Now start preparing the potato mixtue.

Preparing the potato mixture

• Take the boiled potato and using a grater, grate the potato well.
• To this add ginger garlic paste and salt
• add the pepper powder and the chilli powder
• Also add, green chilli, cumin seeds and the coriander leaves.
• Include the soaked rava / semolina now and knead it well to make a smooth and soft dough.
• Soft and smooth dough is formed.

Making the fingers

• In order to make the fingers, first, apply little oil in to your palms.
• Take a small portion of the dough and start rolling them in between your palms such that, you get a finger shaped structure.
• Now roll the finger shape potato fingers, in the bread crumbs, so that all the bread crumbs are well coated.
• Repeat the same for all the dough. This will yield around 30 to 35 potato rava fingers roughly.

Frying in Oil

• Add enough oil in a kadai, and heat them in medium flame.
• Now drop the Potato rava fingers | Crispy aloo sooji fingers in to the oil one by one carefully. Fry them in batches of 8 to 10 at a time.
• slightly keep rotating the fingers slowly, so that, the fingers are evenly fried. It should turn, crispy and light brown.
• Potato rava fingers | Crispy aloo sooji fingers are fried well. It turned out crispy and light brown in color. Remove from oil.
• Tasty Fingers are ready to be served.

Video

Notes

check the below notes

Ingredients used for the recipe

To soak Semolina

• Semolina / Rava – 1/ 2 cup
• Oil – 2 tsp
• Boiling hot water – 1/2 cup

For Potato mixture

• Boiled Potato – 1 big size
• Ginger garlic paste – 1/2 tsp
• salt – as needed
• pepper powder – 1/2 tsp
• chilli powder – 1/2 to 3/4 tsp (adjust as per your spiciness)
• green chilli – 1 chopped finey
• cumin seeds – 1/2 tsp
• coriander leaves – little
• bread crumbs – as needed

For frying

• Oil for frying

Step by step instructions for preparing the Aloo fingers

Lets see the step by step procedure to make the fingers with pictures.

Soak the semolina

In a bowl or vessel, add the semolina / rava/ sooji and oil.

To this, add the boiling hot water. The water should be boiling hot, so the rava / semolina gets cooked well. The other method is, You can also prepare this in stove top, by boiling water and adding the oil and semolina to the water and mix well after switching of the stove.

Mix well and keep it aside to cool down. Now start preparing the potato mixtue.

Preparing the potato mixture

Take the boiled potato and using a grater, grate the potato well.

To this add ginger garlic paste and salt

add the pepper powder and the chilli powder

Also add, green chilli, cumin seeds and the coriander leaves.

Include the soaked rava / semolina now and knead it well to make a smooth and soft dough.

Soft and smooth dough is formed.

Making the fingers

In order to make the fingers, first, apply little oil in to your palms.

Take a small portion of the dough and start rolling them in between your palms such that, you get a finger shaped structure. (the length should be like your fore finger or the middle finger size). So that, while frying, they do not break easily.

Now roll the finger shape potato fingers, in the bread crumbs, so that all the bread crumbs are well coated.

Repeat the same for all the dough. This will yield around 30 to 35 potato rava fingers roughly.

Frying in Oil

Add enough oil in a kadai, and heat them in medium flame.

Now drop the Potato rava fingers | Crispy aloo sooji fingers in to the oil one by one carefully. Fry them in batches of 8 to 10 at a time.

slightly keep rotating the fingers slowly, so that, the fingers are evenly fried. It should turn, crispy and light brown.

Potato rava fingers | Crispy aloo sooji fingers are fried well. It turned out crispy and light brown in color. Remove from oil.

Tasty Fingers are ready to be served.

Serve the Potato rava fingers | Crispy aloo sooji fingers along with chilli sauce or tomato sauce.

Notes

1. Try to make the fingers to the length of the your middle or fore finger, so that, they do not break while frying.
2. you can also make these, without bread crumbs.

The post Potato Rava Fingers | Crispy Aloo Sooji Fingers 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.

In this recipe of cutlets using leftover rice with step by step pictures so that you can learn this recipe very easily.

If you have leftover rice do not waste that Rice by throwing it away instead you can make these yummy cutlets using those leftover rice. This is very simple recipe and I can bet you that all your family members will appreciate your work by preparing this recipe.

Though I have made these cutlets using the leftover rice it is not compulsory that you should use this leftover rice only. You can even use freshly prepared rice.

You can add your favorite vegetables to this recipe and make this cutlet using leftover rice recipe into your healthy dish. You can even give this cutlet to your kids when they return from the school or just give it to a guest or family members as a evening snack recipe. just a tomato sauce or chili sauce or mayonnaise can become a good accompaniment for this recipe.

If you are a snack lover then why don’t you look into other snack recipes in my site like prawn cutlet, 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 cutlet using leftover rice

Printable recipe for cutlet using leftover rice recipe

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Cutlet using leftover rice recipe

If you have leftover rice do not waste that Rice by throwing it away instead you can make these yummy cutlets using those leftover rice. This is very simple recipe and I can bet you that all your family members will appreciate your work by preparing this recipe.

Course Snack

Cuisine South Indian

Keyword cutlet using leftover rice

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 5

Author Akila

Ingredients

• Left over rice - 2 cups
• Boiled Potatoes - 2 cups
• Onion - 2 finely chopped
• Chilli powder- 1.5 tsp
• Turmeric powder - 1/2
• tspCumin powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Green chilli - 2 finely chopped
• Gram flour - 1 tbsp
• Curry leaves- 3 springs
• Corn flour - 1 tbsp
• Coriander leaves - a handful
• Salt as per taste

Instructions

• In a bowl, add 2 cups of leftover rice. It is not necessary that you need to add leftover rice. You can also add normal rice.
• Add the boiled potatoes.
• Now add the finely chopped onion.
• Now add chilli powder, turmeric, cumin powder, garam masala, curry leaves, salt, green chillies and gram flour.
• Also add chopped coriander leaves, corn flour and mix well to form a soft dough.
• Take small portion and flatten it to make a small patties using that. If you feel the dough getting stuck in your hand add little oil on your hand and make the patties.
• Roll over these Patties on the bread crumbs so that all sides are evenly coated.
• Allow them to rest for 5 to 8 minutes.
• Now in a wide pan add enough oil and shallow fry the patties.
•  Flip the cutlets for every 3 minutes and Fry both sides evenly.
• Fry them till they become light brown on both the sides.
• Once they are done remove it from the oil, filter the oil and serve in a plate using a tomato sauce or a chili sauce.
• yummy yummy Cutlets using Leftover Rice is ready.

Notes

• As mentioned earlier this cutlet can be made using normal rice also. It is not compulsory to use when lay the leftover rice. It is done with leftover rice in order to make use of it that said that.
• You can add some veggies like cauliflower carrot beans capsicums Etc to make it more healthier version.
• These cutlet goes very well with tomato sauce or chili sauce or any mayonnaise Etc.
• Shallow frying the cutlet makes it more healthier. So always try to Shadow Fry it  instead of deep frying it.
• Also note this cutlet tries to absorb more oil. So instead of adding oil all at once, you can add 2 to 3 tsp of oil in between while frying.
• You can also add a little Pepper powder and increase or decrease the other ingredients as per your wish and as per your taste.
• Also note that while making the cutlet patties if you feel that dough getting stuck to your hand, apply little oil on your hands and then start making the patties.

Step by step instructions for cutlet using leftover rice

Ingredients

• Left over rice – 2 cups
• Boiled Potatoes – 2 cups
• Onion – 2 finely chopped
• Chilli powder- 1.5 tsp
• Turmeric powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Green chilli – 2 finely chopped
• Gram flour – 1 tbsp
• Curry leaves- 3 springs
• Corn flour – 1 tbsp
• Coriander leaves – a handful
• Salt as per taste

Method for making cutlet using Leftover Rice

1. In a bowl, add 2 cups of leftover rice. It is not necessary that you need to add leftover rice. You can also add normal rice.

2. Add the boiled potatoes.

3. Now add the finely chopped onion.

4. After adding the onion, add chilli powder, turmeric, cumin powder, garam masala, curry leaves, salt, green chillies and gram flour.

5. Also add chopped coriander leaves, corn flour and mix well to form a soft dough.

6. Take small portion and flatten it to make a small patties using that. If you feel the dough getting stuck in your hand add little oil on your hand and make the patties.

7. Roll over these Patties on the bread crumbs so that all sides are evenly coated.

8. Allow them to rest for 5 to 8 minutes.

9. Now in a wide pan add enough oil and shallow fry the patties.

10. Flip the cutlets for every 3 minutes and Fry both sides evenly.

11. Fry them till they become light brown on both the sides.

12. Once they are done remove it from the oil, filter the oil and serve in a plate using a tomato sauce or a chili sauce.

yummy yummy Cutlets using Leftover Rice is ready.

Notes:

• As mentioned earlier this cutlet can be made using normal rice also. It is not compulsory to use when lay the leftover rice. It is done with leftover rice in order to make use of it that said that.
• You can add some veggies like cauliflower carrot beans capsicums Etc to make it more healthier version.
• These cutlet goes very well with tomato sauce or chili sauce or any mayonnaise Etc.
• Shallow frying the cutlet makes it more healthier. So always try to Shadow Freight instead of deep frying it.
• Also note this cutlet tries to absorb more oil. So instead of adding oil all at once, you can add 2 to 3 tsp of oil in between while frying.
• You can also add a little Pepper powder and increase or decrease the other ingredients as per your wish and as per your taste.
• Also note that while making the cutlet patties if you feel that dough getting stuck to your hand, apply little oil on your hands and then start making the patties.

The post Cutlet using Leftover Rice | Cutlet Recipes appeared first on Learning-to-cook.

Veg cheese balls or vegetable cheese balls or veggie cheese balls  is such a tempting snack that kids would love to have it. When I tried these and gave to my kids they finished it fast and asked some more and again I did another batch for myself and my hubby. These can be done for any parties or for guests and I assure you, you will get praised for these. I got the idea from here but changed to my taste. Need to try the original version also. Let’s see how to prepare these  vegetable cheese balls or veg cheese balls.

You can also view some evening snacks if you like

Soya chunks cutlet
Crispy Cauliflower fry

Stuffed Mushrooms

Meal maker fry
Masal Vadai

How to make Veggie Cheese Balls

Preparation time: 15 min | Cook Time: 10 min
Total Time: 25| Serves: 6

Recipe Category: Snacks | Recipe Cuisine: International

Ingredients

Mixed vegetables – 1.5 cups

Potato – 3 small (around 75 to 100 gms)

Paneer – 1/2 cup or 100gms

Cheese – 6 tbsp ( increase or decrease as your wish ) (you can use mozerella or cheddar cheese)
Corn flour – 2.5 tbsp

All purpose flour – 1/4 cup ( + or – )

Green chillies – 2

Coriander leaves – 4 tbsp (chopped)

Milk – 1/4 cup
Baking soda – 1/4 tsp

Breadcrumbs – as required

Salt – as per taste

Oil for frying

Step by step instructions for Vegetable cheese balls

Method

1. Cook the mixed veggies with little salt until soft. Boil the potatoes and peel off its skin.

2. If you are adding frozen paneer, Soak it in hot water for 3 min, squeeze slightly and then add it. If you are using fresh paneer just add as it is. Add the cheese. Mozzarella cheese does good work.

3. Chop the green chillies and coriander leaves finely and add it.

4. Add the required salt, all purpose flour, baking soda and mix well by crushing the vegetables and other ingredients as far as you can. Make a dough has shown below.

5. Make small equal balls and dip the balls in the milk. Immediately roll the balls in the breadcrumbs.

6.  Again slightly dip the balls in the milk and roll the balls in the bread crumps mixture again until the bread crumps are coated well. Do the same for all the balls. Let it rest for 10 to 15 min in fridge. Now Heat the oil in medium and drop the balls slowly.

7. When the balls turns golden colour or light brown colour, remove it and filter the oil. Do this process in small batches.

8. Yummy and addictive veg cheese balls are ready. Serve with tomato sauce or chilli sauce.

Yummy Veggie Cheese Balls is ready and tastes great with the Chilli Sauce

Printable recipe for Vegetable cheese balls or veg cheese balls

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Veg cheese balls or vegetable cheese balls

Veg cheese balls or vegetable cheese balls or veggi cheese balls is such a tempting snack that kids would love to have it.

Course Snack

Cuisine International

Keyword corn cheese balls, potato cheese balls, veg cheese balls, vegetable cheese balls, veggie cheese balls

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 5

Author Akila

Ingredients

• Mixed vegetables - 1.5 cups
• Potato - 3 small around 75 to100 gms
• Paneer - 1/2 cup or 100gms
• Cheese - 6 tbsp increase or decrease as your wish (you can use mozerella or cheddar cheese)
• Corn flour - 2.5 tbsp
• All purpose flour - 1/4 cup + or -
• Green chillies - 2
• Coriander leaves - 4 tbsp chopped
• Milk - 1/4 cup
• Baking soda - 1/4 tsp
• Breadcrumbs - as required
• Salt - as per taste
• Oil for frying

Instructions

• Cook the mixed veggies with little salt until soft. Boil the potatoes and peel off its skin.
• If you are adding frozen paneer, Soak it in hot water for 3 min, squeeze slightly and then add it. If you are using fresh paneer just add as it is. Add the cheese. Mozzarella cheese does good work.
• Chop the green chillies and coriander leaves finely and add it.
• Add the required salt, all purpose flour, baking soda and mix well by crushing the vegetables and other ingredients as far as you can. Make a dough has shown below.
• Make small equal balls and dip the balls in the milk. Immediately roll the balls in the breadcrumbs.
• Again slightly dip the balls in the milk and roll the balls in the bread crumps mixture again until the bread crumps are coated well. Do the same for all the balls. Let it rest for 10 to 15 min in fridge. Now Heat the oil in medium and drop the balls slowly.
• When the balls turns golden colour or light brown colour, remove it and filter the oil. Do this process in small batches.
• Yummy and addictive veg cheese balls are ready. Serve with tomato sauce or chilli sauce.

The post Vegetable Cheese Balls | Veg Cheese Balls appeared first on Learning-to-cook.

I always love Baby corn 65. It is easy to prepare, crunchy inside and crispy outside. All my family members love its taste, when dipped in the tomato sauce or the chilli sauce. I tried this many times, by varying the ingredients and finally I liked the taste with the ingredients below. Addition of Tikka Masala made the Baby corn 65 little spicy and tangy which i liked a lot. But this is purely optional. Lets see the recipe.

You can view some of the other fried snacks below
Baby corn Golden fry
Cauliflower pakora
Crispy Cauliflower fry
Idli 65
Crispy Pavakkai fry

How to make Baby Corn 65

Preparation time: 15 min | Cook Time: 10 min
Total Time: 25 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

• Babycorn – 10
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam Masala – 1/2 tsp
• Curd/Yogurt – 2 tsp
• Ginger Garlic paste – 1 tsp
• Lemon juice/vinegar – 1 tsp
• Turmeric powder – 2 pinch
• Tikka masala – 1 tsp (optional)(i added for more spiciness)
• Corn flour – 2 tsp
• Maida/All purpose flour – 1 tbsp
• Salt – as needed for taste
• Water – 3 to 4 tsp (optional)
• Oil – for frying

Method

1. Wash the baby corn and cut in to half in lengthwise.

2. Add all the powders in a bowl and add the flours and yogurt and ginger garlic paste.

3. Mix all the ingredients. If it is thick, add water 1 tsp at a time. Add baby corn to soak.

4. Heat the oil and add the dipped baby corns in the oil. Fry till they become golden colour.

5. Remove and filter the excess oil from the babycorns in the kitchen towel.

6. Garnish with onion and coriander leaves and serve hot with the tomato ketchup.

Notes:

1. Addition of water is optional.

2. Addition of tikka masala is purely optional. I added for its tangy and spicy taste. 

Below are my old pictures

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The post Baby corn 65 | How to make Baby corn 65 | Crispy Baby corn 65 | Easy Evening snacks | Kids Special Recipes | Party snacks recipes | Baby corn recipes appeared first on Learning-to-cook.