Ingredients Weight Measure/No.
Bread 200 g 6 slices
Bengal gram flour 100 g 1 cup
Refined oil (absorbed) 50 ml 5 dsp
Curd 10 g 1 dsp
Green chilli paste 4 g 1 tsp
Coriander powder 2 g 1½ tsp
Ginger paste 2 g ½ tsp
Garlic paste 2 g ½ tsp
Red chilli powder 1 g ½ tsp
Garam masala 1 g ½ tsp
Water 100 ml 2/5 cup (appx.
Salt to taste to taste
For filling
Potato 50 g 1 medium size
Capsicum 25 g 1 small size
Beet root 25 g 1 small size
French bean 25 g 5 piece
Carrot 25 g 1 small size
Mustard oil 10 ml 1 dsp
Green chilli 3 g 2 piece
Coriander leaves 2 g Few
Ginger paste 2 g ½ tsp
Garlic paste 2 g ½ tsp
Chat masala 2 g 1½ tsp
Salt to taste to taste
Cooked preparation 540 g 6
Method
1. Boil, peel and mash potatoes.
2. Blanch chopped capsicum, beetroot, French bean and carrot.
3. Heat oil (1 dsp), add ginger, garlic paste, chopped chillies, coriander leaves and rest of the spices including salt.
4. Add potato, blanched vegetables, mix well and fry for a few minutes.
5. Divide the mixture into six equal portions.
6. Make a batter with Bengal gram flour with water.
7. Add curd, all spices including salt into the batter.
8. Trim the edges of the bread slices and cut each slice into two triangular pieces.
9. Put stuffs between two triangular pieces.
10. Dip stuffed bread slices one by one into the batter and fry them in hot oil till golden brown.
11. Serve with chutney.
Nutritive value per serving
Energy (Kcal) 413
Protein (g) 9.25
Fat (g) 22.27
Mineral (g) 1.42
Fibre (g) 2.15
Calcium (mg) 96.88
Iron (mg) 2.39
Carotene (μg) 281.70