Ingredients:
18 - 20 Bread Slices
3 - 4 medium sized Potatoes
1 large Onion
20 - 25 beans
2 medium sized Carrots
Small piece of Beetroot
1/2 cup soaked / frozen Green Peas
1/2 tsp Ginger Garlic paste
Pinch of Turmeric powder
1 tsp Green Chutney
1/2 tsp Cumin seed powder
1/4 tsp Dry Mango powder / Amchoor powder
2.5 tsp Chilly powder(1/4 tsp for Masala + Remaining for Batter)
2 tsp Garam Masala (1 tsp for Masala + 1 tsp for Batter)
1/2 cup Corn flour
Big pinch of Asafoetida powder
1/3 tsp Cumin seeds
1/4 tsp Carrom seeds
2 - 3 Green Chillies
Pinch of Baking Soda
Salt to taste
Oil
Recipe:
Chop the beans, carrot, beetroot into small pieces as shown in the picture below.
Put these chopped ingredients, soaked green peas, salt and little amount of water in a pressure cooker container and cook them well(3 whistles). Once the pressure goes off, squeeze them to remove the excess water content.
Cook the potatoes in pressure cooker by adding sufficient amount of water.(2 whistles). As soon as the pressure goes off, remove the cooked potatoes from the water and keep them aside for about 10-15 mins. Remove the outer cover of cooked potatoes and mash them as shown in the picture below. Chop the coriander leaves, onion into small pieces as shown in the picture below.
Put 2 tsp oil in a pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add chopped onion, pinch of salt, turmeric powder and fry them for about 3-4 mins in medium flame. Add 1/4 tsp chilly powder, green chutney, 1 tsp garam masala, cumin seed powder, mango powder and saute them for about 1-2 mins in low flame. Add mashed potatoes, vegetables, coriander leaves and mix them well and switch off the flame.
Put rice flour, bengal gram flour, corn flour, finely chopped coriander leaves, green chillies, asafoetida powder, salt, cumin seeds, carom seeds, 1 tsp garam masala, 2 tsp chilly powder, baking soda in a vessel and mix them well.
Add required amount of water and prepare the batter as shown in the picture below. (Don't make the batter too thin.)
Remove thick sides of bread slices and keep them aside. Take one bread slice and spread the prepared masala as shown in the picture below.
Place another bread slice over this as shown in the picture below and press the sides.
Cut them diagonally as shown in the picture below.
18 - 20 Bread Slices
3 - 4 medium sized Potatoes
1 large Onion
20 - 25 beans
2 medium sized Carrots
Small piece of Beetroot
1/2 cup soaked / frozen Green Peas
1/2 tsp Ginger Garlic paste
Pinch of Turmeric powder
1 tsp Green Chutney
1/2 tsp Cumin seed powder
1/4 tsp Dry Mango powder / Amchoor powder
2.5 tsp Chilly powder(1/4 tsp for Masala + Remaining for Batter)
2 tsp Garam Masala (1 tsp for Masala + 1 tsp for Batter)
18 - 20 strands of Coriander leaves(10 strands for Batter + Remaining for Masala)
2 cups Gram flour
1 cup Rice flour1/2 cup Corn flour
Big pinch of Asafoetida powder
1/3 tsp Cumin seeds
1/4 tsp Carrom seeds
2 - 3 Green Chillies
Pinch of Baking Soda
Salt to taste
Oil
Recipe:
Chop the beans, carrot, beetroot into small pieces as shown in the picture below.
Put these chopped ingredients, soaked green peas, salt and little amount of water in a pressure cooker container and cook them well(3 whistles). Once the pressure goes off, squeeze them to remove the excess water content.
Cook the potatoes in pressure cooker by adding sufficient amount of water.(2 whistles). As soon as the pressure goes off, remove the cooked potatoes from the water and keep them aside for about 10-15 mins. Remove the outer cover of cooked potatoes and mash them as shown in the picture below. Chop the coriander leaves, onion into small pieces as shown in the picture below.
Put 2 tsp oil in a pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add chopped onion, pinch of salt, turmeric powder and fry them for about 3-4 mins in medium flame. Add 1/4 tsp chilly powder, green chutney, 1 tsp garam masala, cumin seed powder, mango powder and saute them for about 1-2 mins in low flame. Add mashed potatoes, vegetables, coriander leaves and mix them well and switch off the flame.
Put rice flour, bengal gram flour, corn flour, finely chopped coriander leaves, green chillies, asafoetida powder, salt, cumin seeds, carom seeds, 1 tsp garam masala, 2 tsp chilly powder, baking soda in a vessel and mix them well.
Add required amount of water and prepare the batter as shown in the picture below. (Don't make the batter too thin.)
Remove thick sides of bread slices and keep them aside. Take one bread slice and spread the prepared masala as shown in the picture below.
Place another bread slice over this as shown in the picture below and press the sides.
Cut them diagonally as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Take each piece of stuffed bread, dip it in batter and deep fry it in oil.
Serve hot along with tomato ketchup.
Serve hot along with tomato ketchup.
