Ingredients

• 1 sandwich bread loaf, not sliced
• 200 g - potato (boiled, with salt, peeled and mashed)
• handful of boiled fresh green peas
• 1 carrot medium, grated fine
• 1 tbsp - chopped, coriander leaves
• 1/2 tsp - garam masala
• 1 onion, medium, chopped fine
• haldi a pinch
• salt
• 2 green chillies, chopped fine
• 1/2 inch - ginger piece, chopped fine
• 1.5 tbsp - butter
• 1.5 tbsp - oil
• 1 tsp - red chilli powder
• 1 tbsp - cashew nut
• 2 tbsp - milk
• 1 tbsp - maida

How to Make Stuffed bread

• Cut and remove a square portion from the top of bread.
• Carefully remove inner portion (for stuffing), without breaking the walls.
• Make crumbs with removed bread pieces.
• Keep the bread and crumbs aside.
• Heat oil, fry onion, green chillies, ginger, till the onions turn translucent.
• Add grated carrot, saute for a min.
• Add potato mash, peas, red chilli powder, garam masala, haldi, salt, chopped coriander and cashew pieces.
• Stir once, keep it for 1 min and remove.
• Add 2 to 3 tbsp bread crumbs to the above stuffing and mix well.
• Stuff the inside of bread with the stuffing tightly.
• Close the opening with the removed square portion of bread.
• Mix maida and milk with a pinch of salt in a deep plate.
• Gently roll the stuffed bread in maida solution so that whole bread is coated with it.
• Heat butter in a pan and fry the bread on all sides by gently rolling it in butter.
• Keep it in a big plate and make slices. Serve hot with onion and tomato rings.