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.

Print

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.

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

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

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

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

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

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

• Vegetable Cutlet
• Veg cheese balls
• Masala corn
• Cauliflower fry
• Crispy baby corn fry

You can check my full collection of evening snacks recipes

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

Some frequently asked questions before preparing the samosas

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

Which flour is best for making Samosa?

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

Can the samosa be made in advance?

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

How long can i keep the cooked samosa?

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

Can the samosa be baked?

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

Recipe to make Aloo Samosa | Potato Samosa

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Aloo Samosa | potato samosa | urulaikizhangu samosa recipe

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

Course Snack

Cuisine North Indian

Keyword Aloo samosa, potato samosa, samosa recipes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 5

Calories 500kcal

Author Akila

Ingredients

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

Instructions

Prepare the dough

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

Masala (Potato StuffinPreparation

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

Prepare the cone

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

Frying the samosa

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

Video

Notes

Check the below notes

Ingredients to make the samosa

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

To prepare dough

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

To prepare filling

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

To fry

• Oil – enough to fry the samosas

Step by step instructions to make the Samosa

Lets see the step by step instructions

Prepare the dough

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

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

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

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

Prepare a smooth and thick dough.

Thick and firm dough is formed.

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

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

Masala (Potato Stuffing) Preparation

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

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

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

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

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

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

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

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

Prepare the cone

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

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

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

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

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

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

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

Frying the samosa

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

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

Filter oil and remove them.

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

Serve it with tomato sauce or the green chutney.

Notes

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

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

Quick Potato recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Quick Potato Fry Recipe

This Quick Potato Fry or the Potato fry in 10 min is really very quick and easy to make. Here you dont need to boil the potatoes. The raw potatoes are just cut into small pieces and fried in oil for 5 minutes and later mixed with spices for few minutes and served hot with any kind of rice.

It is so easy to make and you can prepare this in your morning hurry burry time and can be given as the side dish for any kind of lunch box recipes. This potato fry really goes well with curd rice, sambar rice etc.

If you like this potato fry as your side dish, then do check my other side dish recipes like below

• spicy soya chunks fry
• vaazhaikai varuval
• Baby corn pepper fry
• Cheppankizhangu fry / arbi fry
• crispy okra fry

If you like more potato recipes, then do check below

• Chennai potato varuval
• Spicy potato roast
• Simple potato fry
• Easy Potato rice for kids
• Cheesy Potato Sandwich

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

Recipe to make Aloo Fry

Print

Quick Potato Fry

Quick Potato Fry is such an easy recipe and as the name indicates it is really very quick as it can be finished in just 10 minutes of time. Here you do not need to boil the potatoes. This is so simple yet tasty recipe.

Course Side Dish

Cuisine Indian, tamil nadu

Keyword 10 min potato fry, quick potato fry

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

soaking time 5 minutes minutes

Total Time 20 minutes minutes

Calories 300kcal

Author Akila

Equipment

• Pan with lid

Ingredients

• Potatoes – 2 medium sized
• water – 1 or 2 cup
• Oil – 2 to 3 tbsp
• mustard seeds – 1/4 tsp
• urud dal – 1/2 tsp
• cumin seeds – 1/4 tsp
• fennel seeds – 1/4 tsp
• curry leaves – 2 springs
• chilli powder – 1/4 tsp
• turmeric powder – little
• coriander powder – 1/4 tsp
• salt as per taste

Instructions

• Check the below detailed instructions with pictures

Notes

1. You can adjust the chilli powder as per your spice level.
2. If you want you can also add in the pepper powder.

Ingredients

• Potatoes – 2 (medium sized)
• water – 1 or 2 cup
• Oil – 2 to 3 tbsp
• mustard seeds – 1/4 tsp
• urud dal – 1/2 tsp
• cumin seeds – 1/4 tsp
• fennel seeds – 1/4 tsp
• curry leaves – 2 springs
• chilli powder – 1/4 tsp
• turmeric powder – little
• coriander powder – 1/4 tsp
• salt as per taste

*You can adjust the chilli powder as per your spice level. If you want you can also add in the pepper powder.

Step by step instructions

Cut the potatoes in to small cubes. Try to be of equal sized so that they get cooked and fried evenly.

Soak the potatoes in cold water for about 5 minutes so that the starch goes off and they don’t stick together while frying and also gives the crispiness to the potatoes.

while the potatoes are soaking in water, we can fry the other ingredients. So in a pan, add oil and when oil is hot,

add mustard, cumin, urud dal and fennel seeds. adding fennel is purely optional, but it gives a nice flavor and taste to this potato fry.

fry them for a minutes in low flame. Now add in the curry leaves and fry again.

Once all the ingredients are fried well, we will add the soaked potatoes now

and saute them in oil well.

Now close it with a lid and cook for about 5 minutes. No need to add any water here, as the steam created inside the pan, is enough for the potatoes to cook. The potatoes gets cooked for about 50 to 60 % by this method.

All the other ingredients are added now. add the salt, chilli powder, coriander powder and the turmeric. If you are adding these powders before, they get stick together with the potatoes and they become as potato masala instead of potato fry.

Mix the potatoes with the masala well.

after mixing these with the masala, cover and cook again for about 5 min.

5 minutes, your quick potato fry is ready to be served.

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This Chennai Potato Varuval recipe is sent to me by a reader/friend/follower from g+. The original recipe is from chef Damu. It tasted good, when I had with pepper rasam. It is not much spicy also and my lo also loved it. 

Some other Potato recipes for you to check
Spicy Potato Roast
Simple Potato Fry
Potato Poriyal
Potato Pulao
Urulai kizhangu Kuruma

Chennai Potato Varuval

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

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Boiled Potato – 3 medium sized 

Onion – 1 chopped finely 

Garlic – 4 to 5 cloves chopped finely 

Fennel seeds – 1/2 tsp

Ginger garlic paste – 1 tsp

Chilli powder – 1 tsp

Coriander powder – 3/4 tsp

Turmeric powder – 1/5 tsp

Salt as per taste 

Green chilli – 1 chopped finely 

Curry leaves – 1 spring 

Lemon juice – 2 tsp ( from half a lemon)

Fried gram dal powder / – 1 tbsp

(Pottukadalai maavu)

Coriander leaves for garnishing

Method

1. Boil the potato. Cut into cubes and keep it ready. Prepare the pottukadalai powder ( fried gram dal powder ) and keep it ready. In a kadai, add oil and when it is hot, add the fennel seeds, curry leaves. Add the green chilli and onion and fry till onion are translucent. 

2. Add the ginger garlic paste and fry till raw smell goes off. Add in the potato pieces. 

3. Add the turmeric powder, chilli powder, salt, coriander powder and chopped garlic. Sauté them till the powders are cooked and well coated with the potato. Add in the lemon juice. 

4. Add in the pottukadalai powder and mix well. Finally garnish with coriander leaves and serve. 

5. Yummy chennai potato curry is ready. 

Tags:chennai potato varuval, potato varuval, chennai potato curry, Urulai varuval, Urulaikizhangu varuval,

The post Chennai Potato Varuval | Urulai Varuval | Potato recipes appeared first on Learning-to-cook.

I always love Pulao and try different Pulao by changing the veggies. I love the smell of basmati rice cooked in mild spiciness but with great aroma and unbeatable taste. My kid is a potato lover and asked me to try this Potato Pulao. Even my little one ate as this is very mild in spiciness. You can try different pulao recipes from here and some I have given below. 

Peas Pulao

Mushroom Pulao

Spicy tomato pulao

Sweet corn pulao

Babycorn Pulao  
Capsicum Pulao

How to make Potato Pulao

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

Recipe Category: Main | Recipe Cuisine: North Indian

Ingredients
Basmathi rice – 2 cups
Potato – 3 (Cut into small cubes)
Green Peas – 1/4 cup (optional)
Onion – 1 (chopped nicely)
Ginger Garlic Paste – 1 tsp
Green Chillies – 2 (slit into half – lengthwise)
Cumin seeds – 1/5 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Mint leaves – 1/4 cup (optional)
Coriander leaves – 1/4 cup (optional)
Water – 3 cups
Oil – 2 tbsp
Ghee – 1 tbsp
Cashews – few (optional)
Coriander leaves for garnishing

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. Wash the potato and green peas and keep it ready. In a Pressure cooker, add oil and all the spices mentioned above.

2. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).

3. Add the potato now and saute for 5 to 7 min(Do not skip this). This is done, so that, it gets cooked perfectly. Add in the peas and fry for a min. 

4. Add the water and when it starts boiling, add the rice. 

5. Close the lid and simmer for 10 mts. (cook in low flame) After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice. Add the ghee at this stage and close the cooker lid for 3 min.

6. Garnish with coriander leaves and serve the hot Potato Pulao with Paneer Butter Masala.

Tasty and Easy Potato Pulao is ready… I had it with Paneer Butter Masala…

Notes:
1. Always saute the potato for 5 min, before cooking, so that the potato will be cooked nicely. This is done, as we are not going to cook the rice in high flame.

Tags: Indian Style Potato Pulao, Potato Pulao, Potato Pulav, Potato Pulao Recipes, Pulao Recipes, Pulav Recipes, Potato Recipes, Potato Pulao step by step, North Indian Recipes, How to make Potato Pulao, Healthy Potato Pulao, How to prepare Potato Pulao, Potato Pulao in Indian Style, How to make Potato Pulao in Indian Style, How to make South Indian Potato Pulao, Indian Potato Pulao, Lunch box recipes, One pot meals, Vareity Pulao recipes, healthy Pulao recipes

The post How to make Potato Pulao | Lunch box recipes | Easy Pulao Recipes appeared first on Learning-to-cook.

Spicy Potato Roast / Urulai Varuval / Aloo Roast is one of the dish, which I never say no. I love anything and everything made up of potatoes. This roast is the one which I used to make it often but somehow could not click pictures and post it. This is really a spicy dish if you follow the same measurements but I feel when taken with any rasam sadam or curd rice, the spiciness is still ok.  If you want less spicy reduce the measurement as per ur taste buds. Now to the recipe of Spicy Potato Roast / Aloo Roast / Urulai Varuval.

You can also check other potato recipes
Dry Potato Fry
Potato Masala
Potato Poriyal
Potato Stew
Potato kurma
Potato Peas Pulav

Ingredients 

• Potato – 4 (medium sized)
• Rice flour – 2 tbsp
• Chilli power – 2 tsp 
• Coriander powder – 1.5 tsp
• Cumin powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 1/2 tsp
• Fennel seeds – 1/4 tsp
• Salt – 1/2 tap or as per taste
• Oil – 3 tsp

Method

1. Boil the potatoes and peel off the skin. Let it cool down. Cut into cubes.

2. Add the rice flour and mix thoroughly so that potatoes are well coated with rice flour. Keep aside.

3. Mix all the powders and keep it aside.br />

4. In a vessel or kadai, add the oil. When the oil is hot add the mustard seeds, urud dal and fennel seeds. When the mustard splutters, add all mixed powders immediately and mix well. Take care not to burn the powders. So keep the flame in low and do this process.

5. Now add the rice coated potatoes to the kadai and mix it well with a spatula taking care not to break the potatoes to small pieces.

6. When the potatoes are well coated with the masala, switch off the stove and serve with rasam Sadham or curd Sadham.

Notes:

1. I used Everest chilli powder and spiciness suits well for our taste buds. So you can increase or decrease the chilli powder accordingly. 

2. Do not add any water in this procedure. You should cook the potatoes well but don’t make it very soft. 

The post How to make Spicy Potato Roast | Urulai Varuval | Spicy Aloo Roast | Side Dish for Rice | Potato Recipes appeared first on Learning-to-cook.

Ingredients

• Potato – 3 (Boiled and peeled)
• Onion – 1 (chopped medium size)
• Mustard seeds – 1/5th tsp
• Urud dal/Black gram dal – 1/2 tsp
• Curry leaves – few
• Turmeric powder – 2 pinches
• Chilli Powder – 2 tsp
• Coriander Powder – 1/4 tsp
• Salt – as per the taste
• Oil – 1-2 tsp

Method

• Boil and peel the potatoes and cut into medium cube sizes.
• In Kadai or wok, add oil.
• When it is hot, add mustard seeds, urud dal and curry leaves.
• Fry for a minute.

• Add in the onions and salt.
• When onions becomes soft or translucent, add the potatoes.
• Add in the chilli powder, turmeric powder and coriander powder.
• Check for the salt and if needed add some more. 
• No need to add any water. 

• When the masala is cooked along with potato, switch off and serve hot with any kind of dish or eat as it is as I do….. 

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Ingredients

• Potato – 2 (medium sized)
• Cauliflower – 1/2 cup
• Carrot – 1/2 cup
• Corn – 1/4 cup
• Peas – 1/2 cup
• Beans – 1/2 cup
• Tomato – 2
• Green chillies – 1
• Ginger Garlic Paste – 1 tsp
• Turmeric Powder – 2 pinch
• Red Chilli powder – 1/2 tsp
• Fennel Seeds – 1/4 tsp
• Salt – as per taste
• Paav Bhaji Masala – 1 to 1.5 tsp
• Bun – 4,
• Butter – 2 tsp (i used salted itself)
• Oil – 2 tsp
• Cilantro – 1/2 cup or handful
• Lemon Juice – 1 tsp

Method

• Peel the potato and slice it.
• Now boil all the vegetables in a pan with enough water such that, the vegetables gets cooked and becomes soft.

 

• The vegetables must be soft, so that they can be mashed well.
• MeanWhile, in a flat bottomed pan, add the oil, tomatoes, green chillies, ginger garlic paste, fennel seeds and saute until the tomatoes becomes tender.

 

• Now add the mashed vegetables, cilantro (save 2 tsp of cilantro for garnishing), chilli powder, turmeric powder, salt and again mash and mix them well with the spatula.
• Add the 1.5 tsp of butter and if the gravy becomes thick, add small amount of water.

 

• Add the paav bhaji masala and mix for another minute.
• Add the lemon juice and switch off the stove.
• Cut the buns into half and toast them in the tawa with the remaining butter.

 

• Serve hot the paav bhaji garnishing with cilantro.

• Instead of paav bhaji masala, garam masala can also be added.
• Concentrate on spiciness, since we use the ginger garlic paste, chillies, and chilli powder. Adjust according to your taste.

The post PaavBhaji appeared first on Learning-to-cook.

• Potatoes – 3 (boiled, peeled, cut into medium sized pieces)
• Oil – 3 tsp
• cloves – 4
• Cinnmon stick – 1
• Star anise – 3
• Fennel seeds – 1/4 tsp
• Cumin seeds (jeeragam) – 1/4 tsp
• Onion – 1
• Tomato – 3
• Green chilli – 3 ( cut lengthwise )
• Ginger garlic paste – 1 tsp
• Salt as required
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Curry leaves – few
• Cilantro – for garnishing
• Coconut – 1 cup (grated finely)

• In a kadai, add oil, cloves, cinnamon stick, star anise, Fennel seeds, jeera seeds.
• When the seeds starts spluttering, add the onion, Green chillies, ginger garlic paste.
• Fry till, the onion becomes golden brown colour and add the tomato and curry leaves.
• Cook till it becomes soft.Add the Turmeric powder, Chilli powder, coriander powder and salt.
• Add the boiled, peeled and cut potatoes to the above.
• Add water and allow the contents to boil.
• Add the coconut and boil for another 2 mts.
• Check for the seasoning and switch off the stove.
• Garnish with cilantro and serve hot for plain rice.

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