Crispy Bihari Cones

Make and freeze for ramzan. These Crispy Bihari Cones are bound to impress everyone at your iftar table. #HappyCookingToYou #Ramzan #FoodFusion

Select Language

Ingredients:

Beef qeema (Mince) 250 gms
Pyaz (Onion) chopped 1 medium
Adrak (Ginger) crushed 1 & ½ tbs
Kacha papita (Raw papaya) paste 1 & ½ tbs
Sarson ka tel (Mustard oil) ¼ cup
Lal mirch (Red chili) crushed 1 tbs
Zeera (Cumin seeds) roasted & crushed 1 & ½ tbs
Kali mirch (Black pepper) crushed 1 tsp
Namak (Salt) ½ tsp or to taste
Sarson ka tel (Mustard oil) 1 & ½ tbs
Dahi (Yogurt) 2 tbs
Hari mirch (Green chili) finely chopped 1 tbs
Podina (Mint leaves) finely chopped 1 & ½ tbs
Shimla mirch (Capsicum) chopped 1 cup
Koyla (Charcoal) for smoke
Maida (All-purpose flour) 3 tbs or as required
Pani (Water) 2-3 tbs
Samosa sheets 14-15
Anday (Eggs) beaten 2
Bread crumbs 1 cup or as required
Cooking oil for frying

Directions:

In bowl,add beef mince,onion,ginger,raw papaya paste,mustard oil,red chili crushed,cumin seeds, salt,black pepper crushed,mix well and marinate for 30 minutes.

In wok,add mustard oil and marinated beef and mix well until changes color.

Add yogurt and mix well,cover and cook on low flame for 20 minutes.

Add green chili,mint leaves and capsicum,mix well and cook for 8-10 minutes.

Give a charcoal smoke for 2 minutes.

In all-purpose flour,add water and mix well to make a smooth paste & set aside.

Take samosa sheet and make pocket,add mince filling in the center and fold into the shape of cone and apply flour mixture on the edges and bring the edges together and seal the edges properly then dip into beaten eggs and coat in breadcrumbs again dip into beaten eggs and coat in breadcrumbs (makes 14-15).

Can be kept in freezer for up to 2-3 weeks.

In wok,heat cooking oil and fry cones until golden brown.