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.
Servings: 4
Calories: 400kcal
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.