Cheesy Bread Pockets￼￼
Tea time folks!!! A very easy and cheesy appetizer prepared in no time. Cheesy Bread Pockets are crispy, mouth melting and delicious appetizer/snack recipe prepared with just 5 main ingredients. These bread pockets stuffed with cheese, Jalapeño and coriander are one of my family favorites. Delicious, quick and easy-what you can ask for more?
These pockets taste yum when served hot. And to make it more convenient you can prepare these pockets in advance. Finish all steps except frying, cover and freeze them. Thaw them before 1-2 hours of frying. Once they are in room temperature fry and serve hot without compromising taste and texture. Do give this recipe a try and enjoy snacking.
Step by Step Instructions with Photos
- In a mixing bowl add grated cheese, chopped coriander – jalapeño and black pepper powder; mix well. Divide the mixture into 8 portions and keep aside.
- Trim sides of bread slices. On a clean board lightly roll each bread slice.
- Now take each bread slice and place 1 portion of cheese mixture in the center.
- Fold the bread from both sides forming a rectangle pocket shape. Seal both end using milk.
- Take milk in a bowl and brush the sides of bread slice.
- In two wide/deep plates take milk and bread crumbs.
- Now dip pockets in milk, remove immediately and coat with bread crumbs.
- Press lightly between hands to seal smoothly. Repeat to make remaining pockets and keep aside.
- Now heat oil in a heavy bottom pan on medium high heat. Once oil is hot enough turn the flame to medium heat to fry 2 bread pockets at a time. Don’t over load while frying.
- Fry until crispy & golden brown from both side and remove on kitchen towel.
- Serve hot with tomato ketchup or with tea.
Cheesy Bread Pockets￼￼
Gobi Manchurian is a very popular cauliflower based Indo-Chinese appetizer recipe in India. To make this recipe Gobi florets are dipped in corn flour based spiced batter and fried. And then are served with sautéed chopped onion, capsicum, ginger-garlic, tomato, soy and chili sauce based dry gravy.
For Gobi Fritters
Making Gobi Fritters
Blanching Florets: Chop or break cauliflower in medium size florets. In a sauce pan add 8-10 cups of water and salt; bring it to boil. Rinse the florets and them to hot water, cover and blanch for 15-20 minutes. Drain and keep aside. Don’t let the florets to overcook.
Preparing batter: In a mixing bowl add all the remaining ingredients except water. Now add water as required and whisk well to make thin to medium consistency lump free batter.
Frying Florets: Heat enough oil for frying. Now dip each floret in the batter and fry until crisp & golden brown. Drain on kitchen towel and keep aside.
Making Gravy, Garnishing & Serving
In pan heat oil; add chopped onion & spring onion green part. Saute until onion turns pink & translucent.
Next add in chopped ginger & garlic and sauté until raw smell disappears.
Now add chopped capsicum, turn flame on high and stir fry till the capsicum is half cooked and still crunchy.
Switch flame to medium heat. Add tomato sauce, soy sauce, chili sauce and stir well.
Add corn starch mixture to the gravy and mix well.
Add ½ of the spring onion green, fried cauliflower florets and stir fry for 2-3 minutes ensuring the sauce coats the florets well and even.
Lastly add vinegar, mix well and add salt and sauces if required. The taste can vary and adjusted from mild spicy to hot as per personal preferences.
Switch off the flame.
Garnish with remaining spring onion and serve hot.
- In this recipe I haven't used feta cheese as it gives the most authentic flavor and texture to this dish, but as alternate you can use cottage cheese/Paneer also.
- Same way you can alternate pine nuts with walnut like I did.