தமிழில் காண : கிளிக்
Hi
All,
CHINESE
BREAD POCKETS! I recently read this recipe from a cook book which my
mum gave me during this visit.Though it is deep fried in oil but
still it has vegetables so I thought of giving a try for my little
daughter.It is very easy to make and also one of the easiest way to make
my daughter eat her vegs.
Actual
recipe says to dip the toasted bread in water and squeeze but that
way I found the pockets absorb more oil during frying , so I altered the recipe a
little and here below the recipe for you ,
INGREDIENTS
:
Grated
Vegs ( carrot , cabbage , beetroot ) - 3 cup ( you can add vegs of
your choice).
Onion
– 1 no.
Ghee
– 2 tsp.
Butter
– 1 tsp.
Salt
– as required.
Chilli
powder – 1 tsp.
Garam
masala powder – 1 tsp.
Turmeric
powder – 1/4 tsp.
Bread
– 10 slices.
Oil
– for deep frying.
METHOD
:
- Grate vegs to small pieces , chop onion to small bits.
- In a pan heat ghee ,add vegs and saute in high flame till vegs cooked , but little crunchy.
- When vegs are cooked to crunchy add salt , garam masala powder , chilli powder and saute for a minute till they are mixed well with vegs and raw smell leaves.
- Remove from flame and let them come down to room temperature.
- In the mean time , cut the brown edges of bread .
- Heat butter in tawa and toast the bread slices in both sides till golden brown.Remove and cool down.
- Once bread slices cooled down , place 2 tsp of sauteed vegs in middle of bread .
- Place another bread slice over the vegs placed bread and seal the edges using wet finger.
- Dip your fingers in water and press edges of both bread slices till they seal properly.
- Likewise stuff vegs in bread and seal them.
- Heat oil in wide kadai , when oil reaches piping hot , gently drop the bread pockets in hot oil and fry for one minute in both sides ( 1 minute is enough for each side).
- Remove from flame and serve hot with ketchup.
HAPPY COOKING!!
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