Crispy Bihari Cones

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

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  • 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


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.

Recipe By: Hareem Farooqi

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