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Carrot Cabbage-Onion Triangles Recipe

Carrot Cabbage-Onion Triangles is a popular Indian Snack
Author :
On :
Monday, 25 April, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • For Sauce:
  • 2 Tomatoes
  • 1 onion, chopped very finely
  • 1/2 capsicum, chopped very finely
  • 3 flakes Garlic
  • 1/4 tsp Cinnamon Clove powder
  • 1/4 tsp carom seeds
  • 1 tbsp Corn flour
  • 1 tsp Sugar
  • 1 tsp Red Chilli powder
  • 1/2 tsp salt
  • 1 tbsp Butter
  • Other ingredients:
  • 4 large sandwich bread slices
  • 2 carrots, grated
  • 2 onions, halved and sliced thinly
  • 200g cabbage, shredded finely
  • 1 capsicum, chopped very finely
  • 1 tsp white Vinegar
  • 1/4 tsp Sugar
  • Salt to taste
  • 1 green chilli, finely chopped
  • 1 cup cheese, grated
  • 1 tbsp Butter
  • How to Make Carrot Cabbage-Onion Triangles:

    1. Dip tomatoes in boiling water, cover, and keep aside for 2-3 minutes.
    2. Drain tomatoes and peel off skin carefully.
    3. In a mixer, crush garlic, add tomatoes, and grind coarsely.
    4. Heat butter in a deep pan.
    5. Add capsicum and stir for a few seconds.
    6. Add onions and stir fry till transparent.
    7. Add sugar, chillies, cinnamon-clove powder, and carom seeds.
    8. Add tomato puree, salt, and 1 cup water and bring to a boil.
    9. Simmer for 3-4 minutes.
    10. Make paste of corn flour in 1/2 cup of water.
    11. Add to puree, stirring continuously, until boiling resumes.
    12. Simmer, stirring occasionally, for 3 to 4 minutes until it's thick enough to coat spoon thickly.
    13. Keep sauce aside and cool a little.
    14. Mix cabbage, carrot, capsicum, and onions in a large bowl.
    15. Add sugar, salt, chilli, and vinegar and toss well.
    16. Gently mix in half the cheese.
    17. Butter each bread slice on both sides.
    18. Spread a thin layer of prepared sauce on one side.
    19. Sprinkle seasoned mixed vegetables to cover sauce completely.
    20. Sprinkle some grated cheese on top.
    21. Bake in hot oven at 220 degrees C for 5-6 minutes or till toasts are crisp.
    22. Cut each slice into 4 triangles before serving.
    23. Serve hot with ketchup and crushed paprika.
    24. Sauce can be refrigerated for 2 days and frozen for one month or more.


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