Stuffed bread

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , DRY FRUIT MODAK , All Protein Salad

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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.

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