VEG STUFFED BREAD POCKETS /BREAD POCKETS WITH VEGGIE STUFFING
Veggies stuffed bread pockets are a perfect snack for the evening tea. These bread pockets have the goodness of several seasonal veggies, and the flavours are very close to Indo-Chinese preparations. A few sauces, like soy, red, and green chili sauce, are added after the veggies are sautéed. These bread pockets can be served at house parties, kitty parties, or kids’ birthday celebrations. This is a versatile snack to be served as an appetizer or Entrée. Loaded with several veggies, these bread pockets can be a good lunch box idea to feed your kids with the same
These bread pockets are prepared using the deep-frying method. Vegetables, including mushrooms, are sautéed as a first step. These cooked vegetables are stuffed between two bread slices. These bread discs are slightly wet, so that they stick nicely with each other. These veggie-stuffed bread slices are finally deep-fried until they become golden and crisp. Veggies include processed cheese that helps vegetables to bind nicely and also gives them a rich and creamy texture. If you prepare these pockets for your kids, increase the quantity of cheese as they love to have more.
Prep Time – 10 minutes
Resting Time – 15 minutes
Cooking Time for veggies – 10 minutes
Frying Time – 10 minutes
Course – Evening Snack/Hi-Tea
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Soft and fresh bread slices(Any type)- 8 nos.
• Mushrooms – 1 cup
• Carrot – 1 medium
• Cabbage – 1 small
• Capsicum – 1 medium
• Spring onions – 2 nos
• Cheese cube – 1-2 small
• Salt – TO taste
• Pepper powder – 1 tsp
• Red chilly flakes – 1/2 tsp
• Soy sauce – 1 tbsp
• Red chili sauce – 1 tsp
• Green chili sauce – 1 tsp
• Water to sprinkle on bread- 1 cup
• Oil for sauté veggies – 2 tbsp
• Oil for deep-frying – sufficient enough
● PREPARATIONS TO BE DONE
1 – CHOP FINELY MUSHROOMS
2 – SHREAD THINLY CABBAGE
3 – CHOP FINELY CARROT
4 – SLICE SPRING ONION INTO WHITE AND GREENS
5 – CHOP FINELY CAPSICUM
6 – GRATE CHEESE
● HOW TO MAKE VEGGIE STUFFED BREAD POCKETS PART – 1 (COOKING OF VEGGIES)
1 – Firstly, heat oil in a pan and add chopped mushrooms. Sauté mushrooms for a while
2 – Add chopped carrots and sauté until they become soft
3 – Next, add sliced parts of spring onions and sauté them for a while
4 – Add capsicum, salt, pepper powder, and chili flakes and combine (Avoid sautéing capsicum for longer time to retain the crunch)
5 – Add soy sauce, red chilli sauce, and green chilli sauce and combine well with the veggies
6 – Add grated cheese and turn off the flame. Allow the veggies to cool down completely. These sautéed veggies will be stuffed into bread
● HOW TO MAKE VEG STUFFED BREAD POCKETS PART – 2 (DEEP FRYING BREAD POCKETS)
1 – Cut out a disk shape from all bread slices with the assistance of a sharp-edged bowl.
2 – Sprinkle water seperately on two bread disk to wet them. Squeeze extra water by pressing between your palms
3 – Spread sufficient quantity of cooked veggies on one wet disk and cover with the other one.
4 – Gently press both between palms so that they stick together nicely. Press the edges to stick them well
5 – Make all sets like this and keep in refrigerator at rest for 15 minutes. Whilst heat oil in a kadahi and prepare to deep-fry them
6- When all the discs are set, deep fry them until golden and crisp. Gently remove them from the oil and place on an absorbent paper
7 – When all discs are fried, cut them from centre to serve with tomato ketchup
8 – The yummiest veggies stuffed bread pockets are ready to savour. Enjoy ❤️
● NOTES AND TIPS
● Preparing the veggies stuffed bread pockets can be alternatively done in Air Friers
● You can season the veggies with any type of different flavors that completely depends on your choice
YOU MAY ALSO LIKE
DAHI KE SHOLEY/HUNG CURD BREAD ROLL
