Ingredients:
8 Slices of Bread
| 1 Cup Shredded Cabbage
| 1/2 Cup Shredded/ Grated Carrots
| 1/2 Cup Onions, finely chopped
| 50 gm Grated Paneer/ Indian Cottage Cheese
| 1/2 Cup Shredded Mozzarella Cheese
| 2 Tablespoon Eggless Mayonnaise /Hung Curd
| 1 Teaspoon Black Pepper Powder
| 1 Teaspoon Amchur/ Mango Powder
| 1 Teaspoon Salt, or to taste
| 1/2 Teaspoon Sugar
| Butter/ Oil for Cooking
How to make Veg Grilled Cheese Sandwich:
- Shred/ grate cabbage, carrot and paneer/ cottage cheese. Finely chop the onions. Add them in a vessel along with grated mozzarella cheese. You can use any other variety of cheese if you like.
- Then add 2 tablespoons mayonnaise, black pepper powder, amchur/mango powder, sugar and salt. You may not need to add any sugar if the mayonnaise you are using already contains sugar. You can also use chaat masala instead of the amchur powder. Mix all the ingredients together.
- Spread out the filling evenly on a slice of bread. Cover it with another slice of bread and press gently to bind the bread slices together. You can also spread a layer of coriander chutney for some extra flavour if you want.
- Heat a tawa (girdle) or a pan and spread some butter or oil on it. Place the sandwich on the tawa on a low-medium heat setting for a minute till the lower side turns golden brown and crisp. Then flip the sandwich and repeat for the other side.
- Veg Grilled Cheese Sandwiches are ready. Serve them with Tomato Ketchup or Coriander Chutney.
Ingredients:
3-4 Bread slices (soaked in water)
| 1/2 cup Boiled Potatoes(peeled and mashed)
| 1-2 tbsp Coriander Leaves (chopped)
| 2 -3 Green chilies(finely chopped)
| Oil for frying
| Salt to taste
How to make Bread Roll
- To make the bread soft, dip breads one by one in water and take them out immediately.
- Slightly press between the palms to squeeze out the excess water.
- Now make the mixture by mixing potatoes, coriander leaves, salt and green chillies all together in a bowl.
- Now place a huge heap of the potato mixture in the center of the bread and roll over the sides to cover the mixture, forming oblong rolls.Refrigerate for 20-30 minutes.
- Heat oil in a pan and deep fry the rolls.
- Bread Rolls are ready.
- Serve them hot with tomato sauce.
Ingredients:
8 slices bread slices
| 2 cup refined oil
| 1 teaspoon thymol seeds
| 4 cup water
| 1 teaspoon garam masala powder
| 2 pinches asafoetida
| 6 potato
| 1 teaspoon salt
| 5 tablespoon coriander leaves
| 3 teaspoon red chilli powder
| 3 green chilli
| 1 1/2 teaspoon dry mango powder
| 3 cup gram flour (besan)
| 1 cup green chutney
How to make Bread Pakora:
- For making these yummy bread pakoras, make the potato filling first. For the same, put the potatoes in a pressure cooker and add water in it. Boil the potatoes till 3-4 whistles and mash them when they are warm, and add chopped coriander leaves, green chiliies, 1 teaspoon red chili powder, dry mango powder (amchur) and salt. Mix them well.
- Now prepare the besan batter. Take a large bowl, and put besan in it. To the besan, add thymol seeds (ajwain), remaining red chili powder, garam masala powder, asafoetida and salt.
- Add water in the mixture for the desired consistency. Check for the seasoning and add few drops of oil in the batter and keep it aside.
- Now assemble the bread pakora by slicing the bread into triangular slices. Apply green chutney (mint and coriander chutney) on one side of triangular bread and apply mashed potato mixture evenly on the bread. Cover this slice with another triangular slice.
- Dip the potato filled bread slices into besan batter to coat the breads. Deep fry these dipped bread slices in hot oil on medium flame till crisp and golden brown. Enjoy these freshly prepared bread pakoras with sauce along with tea or coffee.
