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

Print

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

Print

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 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.

Here lets learn how to make the Crispy Ivy Gourd Fry | Crispy Kovakkai Fry | Crispy Dondakaya Fry with easy step by step pictures.

How to make Crispy Ivy Gourd Fry | Crispy Kovakkai Fry | Crispy Dondakaya Fry

This Ivy gourd fry | Crispy Kovakkai fry is an easy to make recipe which can be prepared in 15 minutes. It goes well with any kind of pulaos, bisibelabath, south indian sambar rice, etc. This can also be taken as the evening snack along with a cup of tea.

This Ivy gourd which is also called as Tindora and Kovakkai in Tamil and Dondakaya in Telugu. The Ivy gourd is mostly used in Indian cuisine like in making curries, rice or fries.

I have already posted simple Kovakkai varuval recipe which is also an easy recipe and this kovakkai fry is one of our family favorite recipe.

You can also check the below easy fry recipes

• Spicy soya chunks fry
• Baby corn pepper fry
• Quick Potato fry
• Vazhaikkai varuval

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).

Recipe to make the Crispy Kovakkai Fry

Lets see the recipe to make the crispy kovakkai fry | crispy ivy gourd fry.

Print

Crispy Ivy Gourd Fry | Crispy Kovakkai Fry

This Ivy gourd fry | Crispy Kovakkai fry is an easy to make recipe which can be prepared in 15 minutes. It goes well with any kind of pulaos, bisibelabath, south indian sambar rice, etc. This can also be taken as the evening snack along with a cup of tea.

Course Side Dish, Snack

Cuisine Indian

Keyword crispy kovakkai fry, ivy gourd fry

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 200kcal

Author Akila

Equipment

• wok
• spatula
• kitchen tissue

Ingredients

• Ivy groud / Kovakkai – 1/4 kg
• Gram flour – 1 tbsp
• Rice flour – 1 tbsp
• Corn flour – 1 tbsp
• Chilli powder – 1/2 to 3/4 tbsp adjust according to the spiciness
• Turmeric powder – 1 /4 tsp
• Salt as per taste
• Asafoetida – little
• Oil for frying
• Water – little to sprinkle
• Curry leaves – little

Instructions

• Try to buy fresh and firm ivy gourd / kovakkai for this recipe. Wash them nicely and pat dry them.
• Now cut them into half first and then cut into thin slices lengthwise. At least try to cut them into four pieces each half. So that, they turn very crispy while frying.
• Take another bowl and add besan/gram flour, rice flour, corn flour.
• Then add the chilli powder and salt
• After that, add the turmeric and the asafoetida and mix them nicely. If you want you can add cumin powder and little garam masala also. I have not added the later too.
• Mix the spices well.
• Add the mixed spices to the ivy gourds and again mix them well. Let the powder coat them well.
• If you want sprinkle very little water and mix them. Allow them to rest for 10 minutes.

Frying the vegetable

• Now we need to fry the vegetables, for that, in a vessel or wok, add enough oil for frying. Heat the oil in medium flame. Once the oil is hot enough, reduce the flame first and then add the veggies little by little by batches. (of around 20 to 30 pieces). Try to be careful while adding the veggies to the hot oil.
• Keep frying them, until all the veggies turn into golden brown in color and turns crispy.
• Now filter the oil and remove them from oil. Use kitchen tissue to filter the oil, if needed.

How to house the remaining of gram flour mixture

• If you have any remainings of gram flour mixture after mixing the veggies, you need to waste them. Instead, mix them with the curry leaves and fry them in oil.
• It gives nice taste to the crispy veggies. But this step is purely optional only.
• Once you have fried the curry leaves, add them to the fried veggies. Mix them.
• Crispy tasty and spicy Ivy gourd Fry | Crispy Kovakkai Fry is ready to be served.
• Serve it with sambar rice or any kind of rice dishes.

Video

Notes

check the below notes

Ingredients to make the Crispy Kovakkai fry

• Ivy groud / Kovakkai – 1/4 kg
• Gram flour – 1 tbsp
• Rice flour – 1 tbsp
• Corn flour – 1 tbsp
• Chilli powder – 1/2 to 3/4 tbsp ( adjust according to the spiciness)
• Turmeric powder – 1 /4 tsp
• Salt as per taste
• Asafoetida – little
• Oil for frying
• Water – little to sprinkle
• Curry leaves – little

Step by step instructions to make the Ivy gourd fry

Try to buy fresh and firm ivy gourd / kovakkai for this recipe. Wash them nicely and pat dry them.

Now cut them into half first and then cut into thin slices lengthwise. At least try to cut them into four pieces each half. So that, they turn very crispy while frying.

Keep it aside.

Prepare the spice mix

Take another bowl and add besan/gram flour, rice flour, corn flour.

Then add the chilli powder and salt

After that, add the turmeric and the asafoetida and mix them nicely. If you want you can add cumin powder and little garam masala also. I have not added the later too.

Mix the spices well.

Add the mixed spices to the ivy gourds and again mix them well. Let the powder coat them well.

If you want sprinkle very little water and mix them. Allow them to rest for 10 minutes.

Frying the vegetable

Now we need to fry the vegetables, for that, in a vessel or wok, add enough oil for frying. Heat the oil in medium flame. Once the oil is hot enough, reduce the flame first and then add the veggies little by little by batches. (of around 20 to 30 pieces). Try to be careful while adding the veggies to the hot oil.

Keep frying them, until all the veggies turn into golden brown in color and turns crispy.

Now filter the oil and remove them from oil. Use kitchen tissue to filter the oil, if needed.

How to house the remaining of gram flour mixture

If you have any remainings of gram flour mixture after mixing the veggies, you need to waste them. Instead, mix them with the curry leaves and fry them in oil.

It gives nice taste to the crispy veggies. But this step is purely optional only.

Once you have fried the curry leaves, add them to the fried veggies. Mix them.

Crispy tasty and spicy Ivy gourd Fry | Crispy Kovakkai Fry is ready to be served.

Serve it with sambar rice or any kind of rice dishes.

Notes

Add little cumin powder and garam masala for extra flavor and spiciness.

Adjust the chilli powder according to your spiceness.

If you like little tangy taste, then you can add little amchoor powder.

Also serve this crispy dish sprinkling little chat masala if taken as a evening snack.

The post Crispy Ivy Gourd Fry | Crispy Kovakkai Fry appeared first on Learning-to-cook.