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.

Vazhaithandu salad | banana stem chat recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Vazhaithandu salad | banana stem salad

This vazhaithandu salad or the banana stem salad which is also called as the banana stem chat is a healthy salad/chat recipe that helps in people to lose weight easily.

Vazhaithandu or the banana stem plays a vital role in most of the weight loss recipes as it is very high in fiber and also helps in curing kidney stones.

In most South Indian cooking, banana stem is used in different dishes and is also consumed raw sometimes. It is so beneficial to eat them raw as the whole fiber is taken directly. Such kind of recipe is what we are going to see today.

Some people do not like to eat raw, so if we prepare the banana stem in this method, they could not identify it as the banana stem as we mix them with different other veggies and fruits in this vazhaithandu salad.

The vazhaithandu salad | banana stem salad is very easy to make and here we can add our own favorite veggies and fruits. To get some crunchiness here, i have added corn flakes. If you like, you can add some mint chutney, green Chutey or some dates chutney or even the tomato sauce.

But here I have added only some chopped dates to give some sweetness and restricted to veggies only, as I prepare this for weightloss recipe.

You can see more chat or salad recipes below

• Boiled peanut chat
• 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 (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make vazhaithandu salad

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Banana stem chat | Vazhaithandu Salad

This vazhaithandu salad or the banana stem salad which is also called as the banana stem chat is a healthy salad/chat recipe that helps in people to lose weight easily.

Course Salad, Snack

Cuisine Indian

Keyword banana stem chat, banana stem salad, vazhaithandu chat, Vazhaithandu salad

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 100kcal

Author Akila

Ingredients

• Banana stem – 1 cup
• Tomato- 2 tbsp
• Onion – 2 tbsp
• Raw mango – 2 tbsp
• Cabbage – 2 tbsp
• Grated carrot- 2tbsp *
• Dates- 2 chopped finely
• Pomegranate seeds- 3 tbsp
• Coriander leaves- handful
• Salt as per taste
• Chilli powder – 1/4 tsp or as per taste
• Chat masala – little
• Lemon juice – little
• Green chilli – 1

Instructions

• Chop the banana stem very finely and store them in water squeezed with a little lemon juice. This is done to avoid banana stem turning into black. You can also store them in butter milk. keep all your other ingredients ready.
• Now filter the water and transfer the banana stem to a bigger bowl.
• To this add the onion, tomato and raw mango
• Also add the finely chopped cabbage and the green chilli. You can add some grated carrot and the cucumber if you like. If you are giving to kids, avoid green chillies.
• Include the dates and pomegranate seeds.
• To add some crunchiness to the salad, i have added little corn flakes. This step is purely optional. Also add the chilli powder. You can adjust the chilli powder as per your spice level. If giving to kids, avoid the chilli.
• Now add the required salt and chat masala. Adding chat masala is also purely optional.
• Squeeze some lemon juice and add handful of coriander leaves.
• Mix them well
• Serve them in a plate

Notes

check the below notes

Ingredients

• Banana stem – 1 cup
• Tomato- 2 tbsp
• Onion – 2 tbsp
• Raw mango – 2 tbsp
• Cabbage – 2 tbsp
• Grated carrot- 2tbsp *
• Dates- 2 chopped finely
• Pomegranate seeds- 3 tbsp
• Coriander leaves- handful
• Salt as per taste
• Chilli powder – 1/4 tsp or as per taste
• Chat masala – little
• Lemon juice – little
• Green chilli – 1

Step by step instructions for vazhaithandu chat

Chop the banana stem very finely and store them in water squeezed with a little lemon juice. This is done to avoid banana stem turning into black. You can also store them in butter milk. keep all your other ingredients ready.

Now filter the water and transfer the banana stem to a bigger bowl.

To this add the onion, tomato and raw mango

Also add the finely chopped cabbage and the green chilli. You can add some grated carrot and the cucumber if you like. If you are giving to kids, avoid green chillies.

Include the dates and pomegranate seeds.

To add some crunchiness to the salad, i have added little corn flakes. This step is purely optional. Also add the chilli powder. You can adjust the chilli powder as per your spice level. If giving to kids, avoid the chilli.

Now add the required salt and chat masala. Adding chat masala is also purely optional.

Squeeze some lemon juice and add handful of coriander leaves.

Mix them well

Serve them in a plate.

Yummy and tasty vazhaithandu salad | banana stem salad | banana stem chat is ready

Notes

1. Adding chilli powder and chat masala is optional. Also you can adjust them as per your taste level.
2. You can avoid corn flakes if you want to go for veggies and fruits alone.
3. You can add some chopped apple if you want.

The post Banana stem chat | Vazhaithandu Salad 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.

Corn flakes chat recipe with easy step by step instructions and a video recipe for your easy understanding and elarning.

How to make Corn flakes chat

This corn flakes chat is very easy to prepare and it doesnot take more than 5 minutes, if all ingredients are in hand. Also it is a low calorie food, so it can be taken by the people who are conscious on their weight.

There are many variations in preparing this chat and I have made it very simple and basic with the ingredients that are easily available at home.

Some people add dates chutney, mint chutney to this recipe but its actually not necessary and it can be prepared without those and yet it tastes great. if you have those chutneys in hand, then you can them.

But if you like you can add ingredients like boiled potatoes, pomegranate seeds, some chopped raw mangoes, roasted cumin powder, ghee, boiled corns, sev etc and also you can add veggies of your choice like grated carrot, capsicums, and herbs like mint and basil etc.

Do check out my masala pori recipe too.

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

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

You can also check out some of my chat recipes

• Peanut masala chat

Also check all the collection of easy evening snacks.

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 corn flakes chat

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Corn Flakes Chat

This corn flakes chat is very easy to make and makes a great evening time snack or a light dinner if you follow any weightloss programs. There are many variations and varieties in preparing this corn flakes chat and what I have prepared is a very basic one, but tastes great.

Course Snack

Cuisine Indian

Keyword corn flakes bhel, corn flakes chat

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 200kcal

Author Akila

Ingredients

• corns flakes – 1.5 cups
• onion – 1 med size chopped finely
• tomato – 1 med size chopped finely
• green chilli – 1 chopped finely (i didnt add here)
• dates – 3 finely chopped
• roasted peanuts – 2 tbsp
• coriander leaves – 2 tbsp
• chilli powder – 1/4 tsp
• salt – as per taste
• chat masala – 1/4 tsp
• lemon juice from half lemon

Instructions

• check the below step by step instructions
  

Video

Notes

check the below notes

Ingredients

• corns flakes – 1.5 cups
• onion – 1 med size (chopped finely)
• tomato – 1 med size (chopped finely)
• green chilli – 1 (chopped finely) (i didnt add here)
• dates – 3 (finely chopped)
• roasted peanuts – 2 tbsp
• coriander leaves – 2 tbsp
• chilli powder – 1/4 tsp
• salt – as per taste
• chat masala – 1/4 tsp
• lemon juice from half lemon

Method to prepare corn flakes chat recipe

In a bowl, add corn flakes. to this, add the onion,

tomato, dates. Adding dates gives a very nice taste to the chat. So try to add them. If you dont like your chat to be sweet, then you can readily avoid them.

Also add the roasted peanuts, and coriander leaves.

Add the chilli powder, salt and chat masala. If you want you can add green chilli also. But you can avoid when preparing for kids.

Mix all the ingredients slightly.

Now add the lemon juice and mix again.

Garnish with coriander and serve them immediately or within 3 minutes, as the water content from tomato and lemon juice make the corn flakes a bit soggy.

So try to serve it immediately for a crunchier corn flakes chat.

Notes

• The ingredients can be adjusted as per your taste buds.
• Here I have not added green chilli, as I give to my kids
• you can add ingredients like boiled potatoes, pomegranate seeds, some chopped raw mangoes, roasted cumin powder, ghee, boiled corns, sev etc and also you can add veggies of your choice like grated carrot, capsicums etc
• serve the chat immediately after preparing, as the water content from lemon and tomato makes the corn flakes soggy.

*post first published on Aug 28th, 2010. Updated with recipe.

The post Corn Flakes Chat | Chat Recipes appeared first on Learning-to-cook.

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

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

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

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

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

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

Recipe of chana dal Namkeen Haldirams style

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Kadalai paruppu fry | Chana dal Namkeen Haldirams Style

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

Course Snack

Cuisine Indian, North Indian

Keyword chana dal namkeen, kadalai paruppu fry, nei kadalai

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

soaking time + resting time 10 hours hours

Total Time 15 minutes minutes

Servings 3

Calories 400kcal

Author Akila

Ingredients

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

Instructions

preparing the chana dal

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

Frying the chana dal

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

Notes

Check notes below

Step by step instructions for kadalai paruppu fry

ingredients

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

Method to prepare Kadalai paruppu fry

Let see the step by step instructions

preparing the chana dal

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

Wash and Filter out the water.

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

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

Frying the chana dal

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

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

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

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

Transfer to another plate

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

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

Mix them fully and store in a air tight container.

Yummy chana dal namkeen is ready for the evening snack.

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

This Pan fried baby corn is very easy to make and tastes spicy, tangy and crunchy. Normally fried baby corns are fried in oil and it is not that healthy to give it to people and kids, though kids love the fried baby corns. But in this recipe Since this is a pan fried baby corn we require very very less oil to fry the baby corns. So It is very healthy also.

Once you start doing this pan fried baby corn then you will never ever start frying them with more oil. This can also be fried using the convention oven and grill it. This becomes even more healthier than those pan-fried one. Also in this the spiciness and the tanginess can be adjusted according to your taste buds. I took the recipe from a book and did some alterations according to my family taste.

If you love the baby corns recipes then kindly have a look at the below recipes

• Baby Corn Tomato Masala Bath
• Baby corn fry
• Baby Corn masala
• Baby corn pepper fry
• Baby corn Jalfrezi
• Baby corn biryani

If you need more, You can also see the collection of Indian Baby corn recipes.

Videos recipe of pan fried baby corn

Printable recipe of pan fried baby corn

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Pan Fried Baby Corn recipe

This Pan fried baby corn is very easy to make and tastes spicy, tangy and crunchy. Normally fried baby corns are fried in oil and it is not that healthy to give it to people and kids, though kids love the fried baby corns.  But in this recipe Since this is a pan fried baby corn we require very very less oil to fry the baby corns. So It is very healthy also.

Course Snack

Cuisine Indian

Keyword baby corn recipe, Pan Fried Baby Corn

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Resting time 15 minutes minutes

Total Time 17 minutes minutes

Servings 4

Author Akila

Ingredients

To cook baby corn

• Baby corn - 10
• Water As required to cook the corn
• Salt - 1/4 tsp

To marinate

• chilli powder - 1/4 tsp
• ginger garlic - 1/4 tsp
• Oil - very little
• salt - as req
• turmeric - less than 1/4 tsp
• corn flour - 1 tsp
• curd / yoghurt - 1 tbsp
• coriander leaves -  little

Optional Ingredients

• chat masala - 1 or 2 pinch optional
• cumin powder - 1/4 tsp optional
• lemon juice - little if needed optional
• I didn't add the optional ingredients

Instructions

Cook the baby corns

• In a cooking pan add enough amount of water to cook the baby corns.
• To this add, quarter teaspoon of salt and the baby corns that need to be cooked.
• For a crunchier baby corn cook the baby corns for about 5 to 6 minutes only and for more softer baby corns, cook them for about 10 to 12 minutes of time.
• Remove the cooked baby corns from the water

Marination

• Now to this baby corn, add the salt, chilli powder, turmeric, curd, ginger garlic paste, corn flour.
• Mix them well. If you need water  to mix, add very little only.
• Allow to marinate for about 10 to 15 minutes.

Frying

• Now in a pan, add little oil.
• Now insert a tooth prick or tooth stick to the baby corns.
• When oil is little hot, add the baby corns one by one.
• While adding the baby corns make the flame to be low and take care not to hurt your fingers.
• Now turn the baby corns so that they get fried evenly in all the sides.
• If you want add little more oil. ( a tsp or so )
• Once the baby corns are fried evenly, remove them
• Granish with coriander leaves and Serve them in a plate.

Notes

Check the below notes 

Step by step instructions of pan-fried baby corn ingredients

Ingredients

• Baby corn – 10
• Water to cook baby corns
• Salt – 1/4 tsp

For Marinating & frying

• chilli powder – 1/4 tsp
• ginger garlic – 1/4 tsp
• Oil – very little
• salt – as req
• turmeric – less than 1/4 tsp
• corn flour – 1 tsp
• curd / yoghurt – 1 tbsp
• coriander leaves – little

Optional Ingredients

• chat masala – 1 or 2 pinch(optional)
• cumin powder – 1/4 tsp (optional)
• lemon juice – little if needed (optional)

( I didn’t add the optional ingredients )

Method to prepare pan fried baby corn

In a cooking pan add enough amount of water to cook the baby corns.

To this add, quarter teaspoon of salt and the baby corns that need to be cooked.

For a crunchier baby corn cook the baby corns for about 5 to 6 minutes only and for more softer baby corns, cook them for about 10 to 12 minutes of time. In this I have cooked the baby corns for about 6 minutes. As I like more crunchier version.

Marinating Baby corns

Remove the cooked baby corns from the water and let it dry for about 5 minutes. Now to this baby corn, add the salt, chilli powder, turmeric, curd, ginger garlic paste, corn flour.

Mix them well. If you need water to mix, add very little only.

Allow to marinate for about 10 to 15 minutes. The more marinated, the more tastier.

Frying the baby corns

Now in a pan, add little oil. Insert a tooth prick or tooth stick to the baby corns. When oil is little hot, add the baby corns one by one.

While adding and turning the baby corns make the flame to be low and take care not to hurt your fingers.

Now turn the baby corns so that they get fried evenly in all the sides.

If you want add little more oil. ( a tsp or so )

Once the baby corns are fried evenly, remove them

Granish with coriander leaves and Serve them in a plate. You can also add a pinch of chat masala and a tsp of lemon juice if you want more tangier baby corns.

Yummy yummy Pan fried baby corn is ready.

Notes

1. As mentioned earlier the spiciness and the tanginess can be adjusted according to your taste buds. Here’s the measurements are according to our family taste.
2. The baby corn can be grilled and can make even more healthier
3. You can add cumin powder, chat masala and lemon juice as the optional ingredients and little garam masala to increase the taste.

The post Pan fried baby corn | Baby corn 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.