Carrot Cabbage-Onion Triangles

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 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

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