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Swetha's Fusion
Where there is Fusion there is Creation!

Stuffed - Chili Fritters | Mirchi Bonda | Menasinakai Bajji

Wednesday, July 10, 2024

 


In Bombay(Mumbai) one will find lots of Mirchi Bonda street stalls. Sometimes stuffed and sometimes plain. It is also part of 'Special double Vada pav'. In Karnataka, it is known as Menasinakai Bajji. It is a great evening snack especially while enjoying the monsoon rain. 

Usually, for stuffed bonda, big green chilies (not very spicy) or even small green bell peppers are used. The whole chili is used to make the bonda, but since my fry-pan is small, I cut the chili into small rings. For this recipe I used Anaheim Green Pepper. You can also use other pepper which has room for stuffing and is not very spicy.


Check out other Bonda & Pakoda recipes

Ingredients:
  • 3 - Green pepper
  • oil for deep fry
For batter:
  • 1 cup - besan | chickpeas flour
  • 1 tbsp. -  rice flour
  • ¼ tsp - red chili powder
  • a pinch - turmeric
  • a pinch - hing | asafetida
  • salt as per taste
For stuffing:

  • 2 - boiled potatoes
  • 1 - onion chopped finely
  • ½  tsp - chat masala powder
  • ½  cup - chopped fresh coriander leaves
  • 1 tsp - lime juice
  • salt as per taste

Prep: 

  • Boil potatoes, remove the skin and mash the potatoes
  • Finely chop onions
  • Wash the green chilies. Cut them into rings as shown in the picture or slit one side of the chili. Remove the seeds and inside veins. 
  • Prepare the batter: In a mixing bow, place all the batter ingredients. Gradually add water while mixing to make a smooth paste. Not too watery nor thick paste. Keep aside.
  • Prepare Stuffing: In another bowl, take the mashed potato, cut onion, chat masala powder and salt. Mix it all well. Now add lime juice and cut coriander leaves. Give a quick mix.

Method:

  1. Stuff the potato mixture into the peppers gently and keep it aside. I had some extra stuffing so I made it into small balls to make batata vada
  2. Put fry pan with oil on the stove on medium flame. Wait until the oil is hot enough. To test, a small amount of batter dropped into the oil should immediately bubble and float to the top.
  3. Dip each stuffed chili in the batter and carefully slide into the hot oil for frying. Repeat with few more them until fry pan fits enough. Do not over crowd the pan, may have to make in multiple batches depending on the size of your fry-pan. 
  4. Fry the bonda in medium flame, flipping the bonda after every few minutes to cook evenly on all the sides.
  5. Once cooked, carefully remove the bonda with a help of a large slotted spoon - onto a paper towel to remove excess oil.
  6. Serve hot with chutney or tomato ketchup.

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~ Stuffed - Chili Fritters | Mirchi Bonda | Menasinakai Bajji ~
Posted by Swetha @ 7/10/2024 09:45:00 PM :: 0 comments

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Vermicelli Cutlet | Semiya Tikki | Shevige Cutlet - from leftover Vermicelli Umpa

 


Here is one more recipe made from leftover Vermicelli Upma, just like my previous post Vermicelli Pakoda. A wonderful and tasty twist. You can make these patties in the morning, let it cool to room temperature then pack it for lunch. Kids love it. You can serve as a snack with evening tea. 

Also, check out recipes for - broccoli and spinach patties and palak/spinach Pathrode 

Ingredients:
  • 2 cups - Vermicelli Upma
  • 2 tsp - red chili powder (or as per taste)
  • 1 tsp - lime juice 
  • 2 tsp - finely cut fresh coriander leaves
  • ½ cup - boiled and mashed potato helps in binding 
  • ½ cup - bread crumbs [store brought or home made] [Suji rava may be used instead]
  • ½ cup - oil -for brushing
Method:
  1. Take the leftover Vermicelli upma in a mixing bowl.
  2. Add red chili powder, lime juice and mashed potato. Mix it all together. 
  3. Take about 2 tablespoon vermicelli mixture and form into a ball. Press it gently to form patty shape. Place it on a plate. Shape the rest of mixture into patties and keep it ready.
  4. Put a flat pan on stove and turn the flame to medium heat. Spread little on the pan surface.
  5. Now, place each patty in the bread crumbs, coat both side and place it on the hot pan. Repeat the same with rest of the patties. 
  6. Lightly spray or brush cooking oil over the patties. Let it cook for about 4 to 5 minutes or until the underside it crispy and roasted.
  7. Now, flip the patties to cook on the other side. Brush bit oil. 
  8. Once the patties is ready, remove from the pan and serve.
  9. Serve hot Vermicelli cutlets with green chutney or ketchup. 
NOTE:
  • Vermicelli culets can me cooked in regular oven or air fryer as well. 
  • If you do not have ready bread crumbs, you can substitute with suji rava / semolina.
  • Mashed potato helps for binding and keep the patties shape. Also, adds to the flavor.
  • If you don't have leftover Vermicelli upma, just follow the direction on the packet to cook the vermicelli and use it to make the patties. You will need add salt and more chili powder.

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~ Vermicelli Cutlet | Semiya Tikki | Shevige Cutlet - from leftover Vermicelli Umpa ~
Posted by Swetha @ 7/10/2024 09:57:00 AM :: 0 comments

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Vermicelli Pakoda, Semiya Bonda, Shevige Bajji in Air Fryer (from leftover Vermicelli Upma)

Wednesday, July 03, 2024

 


Yesterday I posted recipe for Vermicelli Upma, so what to do with the leftover upma. Here is a secret, I prepare extra upma so that I can make Vermicelli Pakoda or Vermicelli cutlet for snacks. It goes so well with evening tea or filter-coffee. Now that we have air-fryer it makes my life more easy, I don't have to stand in front of the hot oil and constantly monitor it. Of course, it is more healthy as there is very little oil needed to prepare it in Air-fryer. 
Also, check out recipes for - onion pakoda 1, onion pakoda 2, Ridge Gourd bonda, Breadfruit bonda, Balekai/Plantain pakoda and paneer pakoda

Ingredients:
  • 2 cups - Vermicelli Upma
  • 2 tsp - red chili powder (or as per taste. Pakodas are usually more spicier then the upma)
  • 1 tsp - green chutney (optional) 
  • 1 tbsp. - curds [1 tsp lime juice can be used instead]
  • ½ cup - boiled and mashed potato (optional) helps in binding 
  • ½ cup - oil -for brushing
For dipping batter:
  • 2 tbsp. - Besan | Chickpeas flour
  • 1 tbsp. - corn flour [for Air fryer recipe, if you want to fry in oil, just add 1 more cup of Besan]
  • 1 tsp - chili powder
  • 1 pinch - hing | asafetida
  • 2 tsp - oil
  • salt as per taste 
Method:
  1. Take the leftover Vermicelli upma in a mixing bowl.
  2. Add red chili powder, green chutney, curds (or lime juice) and mashed potato if using. Mix it all together. 
  3. In another smaller mixing bowl, Take all the ingredients for making dipping batter and mix.
  4. Now slowly add little water at a time and mix to form thin batter.
  5. Put a liner in the Air Fryer basket. This is a optional step, but helps from batter dripping.
  6. Take about 1½ tablespoon vermicelli mixture and form into a ball. Press it in between you palm to form vada shape. Place it on a plate. Shape the rest of mixture into vada and keep it ready.
  7. Now, dip each vada in the batter and place them on the liner in the air fryer basket.
  8. Lightly spray cooking oil on the vada and place the basket in the air fryer.
  9. Air fry on 375°C (700°F)  for 12 minutes. 
  10. After 12 minutes, remove the vada, turn them over and place them directly in basket with out the liner. Spray or brush cooking oil over the vada and cook for another 8 to 10 minutes or until done. 
  11. Serve hot Vermicelli pakoda with green chutney or ketchup. 
NOTE:
  • Using corn flour helps the pakoda get crispy outer coating. 
  • Adding bit of mashed potato helps for binding and keep the vada shape. Also, adds to the flavor.
  • If you don't have leftover Vermicelli upma, just follow the direction on the packet to cook the vermicelli and use it to make the pakoda. You will need add salt and more chili powder.

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~ Vermicelli Pakoda, Semiya Bonda, Shevige Bajji in Air Fryer (from leftover Vermicelli Upma) ~
Posted by Swetha @ 7/03/2024 07:50:00 PM :: 0 comments

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Dal Vada | Chattambade | Aambode | Lentil Fritters - AIR FRYER version

Saturday, June 29, 2024

 

You may have already seen my past blog posts on preparing  Dal Vada, Masala Vada and Sabudana Vada traditional way of making by deep-frying them. But, now I have my NEW favorite... Since I got my Air Fryer, I have been experimenting with recipes which usually requires deep frying in oil to make them in Air Fryer with very little oil. To my surprise Air Fried Dal Vada and Sabudana Vada tastes much better and cooks well evenly without the dripping oil. 
Did I mention, I have not deep fried anything since I brought the Air Fryer in Nov of 2020. I am so proud of myself. 
I am still trying to figure out how to make my all-time-favorite Onion Pakodas in Air Fryer. Few times I experimented, the pakodas has turned out dry, not the same. 
 Meanwhile, check out other Air Fryer recipes.

Ingredients: 
  • 1 cup - Bengal gram dhal (Chana dhal)
  • ¼ cup - Finely chopped onions 
  • 3 - Green chilies  ( or as per taste) 
  • 1 tsp - Crushed ginger 
  • 2 tbsp. - Chopped coriander 
  • 1 tsp -  Chopped curry leaves
  • 1 tsp -  Fresh dill leaves -finely chopped (use only the leaves and discard the stem) 
  • 2 tbsp. - oil
  • Pinch of asafoetida (Hing) 
  • Salt - to taste 
Method: 
  1. Wash and soak chana dal in water for 2 hours ( Tip: if you are short on time, wash Chana dhal and with little water microwave for 5 to 6 minutes. Remove add some more water and let it soak for half an hour)
  2. In a blender, add green chilies and ginger. Grind it into fine paste without adding water. Transfer it to a mixing bowl.
  3. With help of a strainer, completely drain water from the soaked chana dal. Transfer it the blender. Without adding any water, grind it in to coarse paste . Basically pulse the soaked lentils for 5 to 6 times in the blender. As you will notice in the picture some of the lentils are intact. Transfer it to the same mixing bowl with ginger/green-chili paste.
  4. Add salt, 1 tbsp. of oil and coriander/dill/curry leaves to the mixing bowl. 
  5. Mix all together, it should form into a ball easily when pressed into one, If needed sprinkle little water if it dry or add little rice flour if the mixture is watery. 
  6. Apply little oil on your palm so that the mixture won't stick to your hands. Roll the mixture into lemon sized ball and press slightly flat in between center of your palms to shape into vada. Keep aside on a plate. Work with rest of the mixture to make all the vada ready.
  7. Place the shaped vada in the air-fryer basket. you may line it with parchment paper if you wish.  I use a 2-tier wire rack. I brush the rack with oil and place the vada on them. Using 2-tier rack allows me to make about 18 vada at a time. Which helps save time and electricity.

  8. Brush or spray the vada(s) with oil. place the rake (or basket) in the air-fryer. 
  9. Air-fry for 13 minutes on 395F (200C). 
  10. After about 13 minutes, brush/spray oil on the top, now flip the vada over and brush/spray oil on the other side of the vada.  Since I use 2-tier rack, I even switch the vada between top and bottom rack for even cooking and roasting. Airfry for 8 - 10 minutes more, or until done. 
  11. Serve hot with chutney or tomato sauce.
Notes, Tips and Variations: 
  • *Dill = sabsige soppu in Kannada
  • May use red chilies powder instead of green chilies. Vada will turn out dark shade.
  • Finely chopped mint leaves (puddina) or or any other greens may be added. 
  • 1/4 cup of split white peas can be added while soaking for more crisper vade.
  • No onion:  If you plan to make dal vada on a festival or a fasting occasion, then simply skip onions. Add a generous pinch of asafetida to mimic the onion flavors. 
  • Soaking: Do not soak chana dal for more than 2 hours. Soaking it for longer time does not result in crispy texture.
  • Consistency: The ground mixture has a thick and coarse consistency. If the batter becomes flowing or runny, then add some rice flour to thicken it.
  • Shaping: A thick coarse mixture helps to shape the vada easily. 

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~ Dal Vada | Chattambade | Aambode | Lentil Fritters - AIR FRYER version ~
Posted by Swetha @ 6/29/2024 10:11:00 AM :: 0 comments

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Breadfruit Fritters | JeevGujje Bajji | JeevKadgi Podi

Thursday, June 27, 2024

 

Breadfruit is an interesting fruit. When it is fully ripe, it is consumed as a fruit which is sweet just like Plantain. For the sevory dish and curry, it is better to use the breadfruit which is just before mature (See below). Don't use raw breadfruit. 

In India, breadfruit is mostly used in South-India, as it grows in tropical climate. My mom made this podi as a side dish to have with supper. As any typical Mangalorean house, we ate 'kuchalakki ganji' for supper. Which is basically red boiled-rice porridge, -very nutritious and well suited for the tropical weather conditions.  The rice water in porridge, or ganji, replenish all nutrients and water that are lost due to sweating and is rich in amino acids, vitamin E etc,.

Ingredients:
  • half of the whole Breadfruit
  • 1 cup - gram flour | besan | chickpea flour 
  • 1 tbsp. - rice flour 
  • 2 tsp - red chilli powder
  • 1 tsp - cumin seeds
  • a pinch - of asafoetida (hing)
  • a pinch - of baking soda [Optional]
  • salt to taste
  • oil for deep frying
Method:
  1. Cut half of the breadfruit one more time to make into 1/4th.
  2. Peel the breadfruit's outer skin, cut it vertically to remove the center core. Discard the skin and the core.
  3. Then cut it into slices. Crescent shaped .5mm to 1cm slices.
  4. Put the cut slices into cold water with bit of salt. Keep aside.
  5. Meanwhile prepare the batter by placing the rest of dry ingredients in a deep bowl.
  6. Gradually add water while mixing to make a smooth paste. Not too watery nor thick paste.
  7. Put oil for deep-frying on the stove on medium-high heat.
  8. Once the oil is hot, reduce the flame to medium as breadfruit takes more time to cook.
  9. Drain the breadfruit slices and keep aside.
  10. Dip each breadfruit slice in the batter and carefully slide into the hot oil for frying. Repeat with few more slices until fry pan fits enough. Need to work faster here so that all the slices are evenly cooked. Do not over crowd the pan, may have to make in multiple batches depending on the size of your fry-pan. 
  11. Fry the podi in medium flame, flipping the podi after every few minutes to cook evenly on both sides.
  12. Once cooked, carefully remove the podi with a help of a large slotted spoon - onto a paper towel to remove excess oil.
  13. Serve hot as a appetizer with green chutney, or as a side dish with rice.
 


NOTE: For breadfruit podi, it is best to pick when it is at the stage of Full Size Green to Mature.


Credit:https://hdoa.hawaii.gov/ (Breadfruit Production Guide)

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~ Breadfruit Fritters | JeevGujje Bajji | JeevKadgi Podi ~
Posted by Swetha @ 6/27/2024 01:24:00 PM :: 0 comments

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Spicy Roasted Chickpeas | Garbanzo | Chana- in Air Fryer

Wednesday, June 26, 2024

Roasted Chickpeas | Garbanzo | Channa - a healthy snack or use it as toping on your salad.
Adding spices makes a wonderful snack to have with evening drinks as well. 
Coming to spices, one may choice to add any combination, let your imagination and tastebuds rule. Or just add salt. In this recipe, I just used salt, chilli powder and Zatar.

Ingredients:
  • 19 oz can - of chickpeas | Garbanzo (drained and rinsed)
  • 1 tsp. - olive oil
  • ⅛ tsp - salt
  • ¼ tsp - zatar
  • ¼ tsp - red chili powder or ground cayenne pepper
Method:
  1. Preheat air fryer to 390°F / 200°C.
  2. Mix dry ingredients (spices) and keep aside. 
  3. Drain chickpeas in a colander and transfer over to a kitchen towel. Let it dry completely.
  4. In a mixing bowl, add oil and toss to coat the garbanzo.
  5. Transfer it to Air fryer basket and spread it evenly.
  6. Cook for 12-15 minutes, shaking the basket every 5 minutes until crunchy on the inside, not moist and golden brown [Time required my be different depending on the model of the the Air fryer - just keep an eye not to burn]
  7. Transfer the roasted chickpeas to a mixing bowl while still hot, sprinkle the spices over the hot garbanzo  and immediately toss with the spices. 
  8. Let it sit to cool down completely before transferring to a container. 
  9. Enjoy this yummy healthy snack.
NOTE: 
  • Instead of canned Chickpeas, you may use dry chickpeas. Soak it overnight, dry it on a kitchen towel and follow the above recipe. 
  • You may use any spices you wish, get creative.

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~ Spicy Roasted Chickpeas | Garbanzo | Chana- in Air Fryer ~
Posted by Swetha @ 6/26/2024 02:24:00 PM :: 0 comments

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Masala Bread Toast - Bakery Style


Growing up in Bangalore, Masala bread-toast was one of the favorite evening tea-time snacks. We had a Iyengar Bakery near our home, they used to start selling Masala-Toast and Veg-puff at 4pm everyday. It was perfect timing for us to run afterschool to grab warm, right out of the oven snacks. 
Now that it is not possible, I try to make them at home over weekends. Well, since I end up making so many of them, it ends up as our dinner.
Ingredients:
  • 2 tbsp - oil or butter
  • 1/2 tsp - cumin seeds
  • 1.5 cups - onion -finely chopped
  • 1 long - green chilli -finely chopped
  • 1/4 cup - capsicum/bell pepper -finely chopped
  • 1 - carrot -grated
  • 1 cup - tomato -finely chopped
  • salt to taste
  • 1/8 tsp - turmeric powder
  • 1/4 tsp - chilli powder
  • 1/4 tsp - garam masala
  • 1 tsp - cumin powder
  • 1 tbsp. - tomato ketchup
  • 1/4 cup - chopped coriander leaves
  • 8 to 10 - sandwich bread slices


Instructions:
  • Heat oil or butter in a pan, add cumin seeds. then add and fry onion, green chilli and capsicum for few minute in the same oil.
  • Add grated carrots and fry for a minute.
  • Further add chopped tomato, turmeric powder, salt, chilli powder, garam masala, cumin powder and mix well. fry till tomatoes are mushy.
  • Mix-in a table-spoon of tomato ketchup.
  • Turn off the stove. add chopped coriander leaves and mix well.
  • Pre-heat the oven for 350 degrees F. 
  • Spread melted butter on the bread slices.
  • Next, spread veg-mixture over the bread slices. 
  • Place the bread slices on a backing sheet and bake for about 10 minutes. Turn off and let it sit for 5 more minutes in the oven before serving
  • Serve warm with ketchup, or green chutney. Tea or coffee will go with this toast. 
NOTE:
  • If one prefers, couple of masala toast can be made in small oven or over a flat pan. 
  • Extra Veg masala can be refrigerated for future use. or can be used for making bread pockets. 
  • Chat masala also may be added along with garam masala.


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~ Masala Bread Toast - Bakery Style ~
Posted by Swetha @ 6/26/2024 01:43:00 PM :: 0 comments

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Masala Vada

Tuesday, December 20, 2022

 

Masala Vada is similar to Dal vada, but with more spices and flavor. 
Masala vada goes well with coconut chetney
You also want to check recipes for - Dal vada, Sabudana Vada & Sabudana vada -airfryer version)

Ingredients:
  • ¼ cup - chopped onions or 1 small onion
  • 1 tsp - chopped green chili 
  • 1 tsp - chopped ginger 
  • 9 to 10 - curry leaves – finely chopped
  • 3 tsp - chopped coriander leaves
  • 1 pinch asafoetida (hing)
  • salt as required
  • oil for deep frying – as required
  • water for soaking chana dal – as required
  • Ground together 
    • ½ cup - chana dal (husked and split bengal gram) – 120 grams
    • 1 - dry red chili – deseeded and halved (or red chili powder may be used)
    • 1 tsp - fennel seeds
    • ½ tsp - coriander seeds
    • ¼ tsp - black pepper
Method:
  1. Rinse chana dal couple of times in water. Then soak in enough water for 2 hours. [if short on time, microwave(with water) for 5 minutes and let it sit for about 30 minutes]
  2. In a blender, add dry red chili, fennel seeds, coriander seeds and black pepper. Grind the spices coarsely
  3. Drain all the water from the soaked chana dal. Add the soaked lentils to the blender along with the spices and  grind the lentils coarsely. Some whole chana dal should be there. No need to add water while grinding.
  4. Remove the ground dal-spice mix in to a mixing bowl.
  5. To the mixture, add chopped - onions, green chilies, ginger, curry leaves, coriander leaves, asafetida(hing), and salt as per taste.
  6. Mix everything together.
  7. Meanwhile, heat oil in a fry-pan 
  8. Let the oil become hot on medium heat. to test if the oil is ready, drop a tiny portion of the masala vada mixture in the hot oil. If it comes up bubbling and quickly on to the surface of the oil, you can begin frying.
  9. Shape the mixture to a big lemon sized ball, press slightly to flatten it on your palm.
  10. Gently drop the vada to the hot oil, may fry multiple vada at a time depending on the size of your fry-pan.
  11. Let one side become light golden and then turn them over with a slotted spoon. Then fry the second side. If the oil becomes very hot, reduce the heat.
  12. Fry until masala vada turns crisp and golden. Flip each vada a couple of times for even frying.
  13. Remove the vadas with a slotted spoon and place them on kitchen paper towels to remove extra oil. Use up the entire masala vada mixture to shape and fry as shown in the steps above.
  14. Serve these spiced masala vada hot with coconut chutney.

TIPS: 
No onion:  If you plan to make dal vada on a festival or a fasting occasion, then simply skip onions. Add a generous pinch of asafetida to mimic the onion flavors. 
Soaking: Do not soak chana dal for more than 2 hours. Soaking it for longer time does not result in crispy texture.
Consistency: The ground mixture has a thick and coarse consistency. If the batter becomes flowing or runny, then add some rice flour to thicken it.
Shaping: A thick coarse mixture helps to shape the vada easily. For super crispy vadai, flatten them more.


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~ Masala Vada ~
Posted by Swetha @ 12/20/2022 02:55:00 PM :: 0 comments

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Jackfruit Seeds - Spicy Savory Snack | Kara Halasina Hannina Beeja

Monday, July 05, 2021

 Jackfruit itself is a unique fruit, biggest among the fruits. And its seeds are almost the size of a small lime. There are many recipes using Jackfruit seeds - curries, snacks etc. Seeds may be added to other curries. It has nutty flavor, almost like macadamia nuts. They are packed with many important nutrients, so don't throw them away. Enjoy this roasted savory snack. 
A very important step for using Jackfruit seeds is to remove its outer hard skin - it is not edible. There are two ways, (1) after separating the seeds, wash and keep it aside for few days to dry out. You may crush the seed by hitting with pestle and then separating the outer white skin. (2) by boiling the seed in water for about 30 minutes and then put the seeds into cold water(blanch). Then remove the skin. 

Ingredients: 
  • 1 cup - Jackfruit seeds
  • ¾ tsp - turmeric powder
  • ½ tsp - red chili powder or as per taste
  • 1 tsp - salt
  • 5 - curry leaves
  • 2 tsp - oil

Method:
  1. To remove the Jackfruit seeds skin, transfer the seeds in to a pressure cooker, add 2 cups of water, 1 tsp spoon salt and ¼ tsp of turmeric powder. Cover the lid and pressure cook for 8 to 10 minutes or two whistles. Turn off the flame, release the pressure and drain the water. Now,  drop the boiled seeds into a bowl of cold water. Remove the skin from the seeds. Discard the skin. NOTE: If you don't have a pressure cooker, boil the seeds in a bowl of water for about 30 minutes.
  2. Some of the seeds will be bigger than others, slice the big seeds into half.
  3. In a fry pan, heat 2 tsp of oil on medium flame.
  4. Once the oil is hot add curry leaves, rest of the turmeric powder and red chili powder. Stir a bit
  5. Now add the Jackfruit seeds and bit of salt. Please do a taste test before adding salt. Since the seeds were already boiled with salt, you may need very little salt or no need to add any salt at all. 
  6. Stir and roast for about 3 to 5 minutes. Savory Jackfruit seeds are ready to snack. 
  7. Serve them hot or at room temperature.

You may also check out other Jackfruit related recipes....
- Jackfruit seeds in Curry
- Jackfruit sweet fritters | Halasina Hannina Mulka

- - - ~ o 0 o ~ - - -

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~ Jackfruit Seeds - Spicy Savory Snack | Kara Halasina Hannina Beeja ~
Posted by Swetha @ 7/05/2021 10:42:00 AM :: 0 comments

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Bread Pockets

Bread Pockets are one of the simple dish. One may use any left over curry, veggies, meet or make special fillings with whatever left in refrigerator, Get Creative! ( ideas are mentioned below, I will update the post as and when I will make them with different fillings).
These are good for breakfast, evening snack and lunch box. Kids love it, even the picky eater. It is always good idea to sneak in few healthy veggies.
Bread pockets may be cooked over pan, oven or airfryer. Also by dipping them in seasoned chickpeas flour dough, it can be deep fried to make 'Bread Pakoda'.
Serve hot with tomato ketchup and/or mint chutney and enjoy!

Ingredients:

Method:
  1. Place a slice of bread ( side crusts removed ) on a flat surface. 
  2. Spray or brush water over the bread.
  3. Flatten the bread by pressing with your palm or with help of a rolling pin.
  4. Place a teaspoon of stuffing on one-half side of the bread.
  5. Fold over the bread and press the edges to seal
  6. Brush oil or butter over the bread pockets
  7. Cook the bread pockets in preheated oven or airfryer and toast for about 5-7 minutes, then turn them over and toast for another 3-5 minutes. [ May be toasted on a flat pan on medium-low heat as well ]
  8. Server hot with mint chutney and tomato ketchup.
- - - ~ o 0 o ~ - - -

STUFFING ( IDEAS ) FOR BREAD POCKETS


Potato & Onion stuffing:

Mix all the above ingredients
- - - ~ o 0 o ~ - - -


Onion Tomato & Grated carrot stuffing:
  • ½ cup - onion -finely chopped
  • ½ cup - tomato -finely chopped
  • ½ cup - carrot -grated
  • 1 tsp -  green chili -finely chopped
  • ¼ cup - bell pepper | capsicum -finely chopped
  • ½ tsp - turmeric powder
  • ½ tsp - chili powder
  • ¼ tsp - garam masala
  • 1 tsp - cumin powder
  • ¼ cup - chopped coriander leaves
  • 1 tsp - lime juice (optional)
  • 2 tbsp oil
  • salt to taste
  1. Heat oil in a pan,  fry onion, green chili and capsicum for a minute. 
  2. Add grated carrots and fry for a minute. 
  3. Now add chopped tomato, turmeric powder, salt, chili powder, garam masala, cumin powder and mix well. fry till tomatoes are cooked well and mushy. 
  4. Turn of the flame. Add chopped coriander leaves and lime juice 
  5. Mix and use it as bread pocket filling. 
- - - ~ o 0 o ~ - - -

Jalapeño & Cream cheese stuffing:
  • 6 - jalapeño peppers -minced
  • ¼ cup - onion –minced (may substitute with green onions instead)
  • ¼ cup - fresh coriander | cilantro - chopped
  • ¾ cup - cream cheese
  • 2 tbsp - jack cheese
  • 1 tsp – oragano powder
  • Salt as per taste
Mix all together. Keep it aside in the refrigerator for 10 to 20 minutes for the flavor to blend. Use it for Bread Pocket filling and enjoy!
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Sweet corn and Cheese stuffing (version 1):
  • ½ cup - boiled sweet corn
  • ¼ cup - mozzarella cheese -grated
  • 2 tbsp - onion -finely chopped
  • 2 tbsp - tomato -finely chopped
  • 1 tbsp – bell pepper -finely chopped
  • 1 tbsp - chili flakes or chopped jalapeño
  • Salt to taste
Mix all together and use it for Bread Pocket filling!

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Sweet corn and Cheese stuffing (version 2):
  • 15 oz - canned corn, drained
  • 3 tbsp - mayonnaise 
  • ¼ tsp - sugar
  • Salt as per taste
  • ¼ tsp - black pepper
  • ¼ cup - onion, finely chopped
  • ¼ tsp - red chili flakes
  • 1/2 cup - shredded mozzarella cheese
In a mixing bowl, combine all the ingredients to use as a stuffing for bread pockets. Red chili flakes may be skipped if making for young children.

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~ Bread Pockets ~
Posted by Swetha @ 7/05/2021 09:00:00 AM :: 0 comments

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Veg Puff in Airfryer

Tuesday, June 29, 2021

 

This is a quick recipe if you have frozen puff pastry sheets and leftover dry curry at home. For this post, I have used leftover Aloo Bhaji and Kawan Flaky Parathas. This recipe is inspired by Bhavna's Kitchen & Living video. Thanks Bhavna for sharing the recipe. I am sharing the recipe and steps for cooking in Airfryer, veg puffs may be prepared in regular oven as shown in Bhavna's video.

Ingredients: 
  • 4 - Kawan Flaky Parathas
  • 2 cup - Aloo Bhaji  (or any leftover dry curry for stuffing)
  • 2 tbsp - melted butter
Method:
  1. Slightly warm the Aloo bhaji. Not too hot, maybe 30 secs in microwave oven. 

  2. Remove Frozen Kawan parathas from freezer. Remove the parathas from the packet, separate them from the plastic sheets and spread bit of flour over them and let thaw for few minutes - just soft enough to handle them.
  3. Cut the parathas into half, place some stuffing as shown in the picture below
  4. Apply bit of water of water to the edges of the pastry, fold over and seal the pastry. 

  5. Meanwhile preheat the Airfryer for 2 - 3 minutes.
  6. Apply melted butter over the stuffed pastry. You may make small indents on the top of the pastry with plastic knife.

  7. Place the prepared pastry in the airfryer basket or racks. Back for 7 minutes at 395 o F [200 o C].
  8. After 7 minutes, turn the pastry over. May apply one more coat of melted butter. Cook for 5 more minutes or until done. 

  9. Remove and serve hot Veg puffs as is or with mint chutney.  Enjoy!

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~ Veg Puff in Airfryer ~
Posted by Swetha @ 6/29/2021 11:08:00 AM :: 0 comments

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