Name: CHINESE BREAD POCKETS recipe by Saranya Manickam at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
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.

Ingredients Serving: 10

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.

Instructions

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.

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