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Vegetable Cheese Pockets

 INGREDIENTS:

  1. Bread slices 3-4
  2. Breadcrumbs 2 cups 
White Sauce
  1. Butter 1 tbsp
  2. All-purpose Flour 1 tbsp
  3. Milk 150 ml
  4. Salt and Black Pepper to taste
SLURRY
  1. All-purpose Flour 4 tbsp
  2. Water 1/2 cup
  3. Salt as required
STUFFING
  1. Oil 1 tbsp
  2. Onion 1 finely chopped
  3. Garlic 1 tbsp minced
  4. Capsicum 1 finely chopped
  5. Corn Kernels 1/4 cup 
  6. Beans 1/2 cup finely chopped
  7. Carrot 1/2 cup finely chopped
  8. Black Pepper Powder 1/2 tsp
  9. Chili Flakes 1/2 tsp
  10. Oregano 1/2 tsp
  11. Salt as required
  12. White Sauce 1 cup
  13. Cheese 1/2 cup grated
  14. Breadcrumbs 1 cup
METHOD:
Serving Size: 5-6

To make the white sauce, heat a pan over low to medium heat. Add butter and let it melt. 

Once the butter has melted, add the all-purpose flour and cook, stirring continuously, until it turns light golden. Gradually pour in the milk, whisking constantly, until the sauce thickens. Add seasonings, remove from heat, and set aside.

Heat oil in a separate pan, then sauté the chopped onions and garlic until translucent. 

Add chopped carrot, capsicum, beans, and corn kernels. Sauté until tender.

Season with salt, black pepper powder, chili flakes, and oregano. Cook for 1-2 minutes.

Turn off the heat and add the prepared white sauce and grated cheese. Mix and cover for 5-7 minutes to let the cheese melt. Set aside.

Make a thick slurry using 2 tbsp all-purpose flour, salt, and 1/2 cup water. 

In another bowl, make a thick paste with the remaining all-purpose flour and 2 tbsp water. This will act as glue to seal the edges of the bread. 

Trim the edges of bread slices. Flatten each slice with a rolling pin.

Apply thick paste along the edges of a bread slice.

Place a portion of the vegetable mixture in the center of each bread slice, then fold to form rectangular pockets. Press the edges to seal.

Dip each bread pocket in the slurry, ensuring even coating.

Roll the bread pockets in breadcrumbs until completely covered.

Fry the bread pockets in hot oil until golden brown and crispy.

Serve hot vegetable cheese bread pockets with tomato ketchup or any dip of your choice. 











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