Hey guys! The recipe I am posting today is a finger food and best for rainy season. It is very easy to make with the simplest of ingredients. So lets get cooking…
Ingredients:
Boiled corn kernels – 1 cup
Boiled potatoes – 2 medium
Onion (finely chopped) – 1 medium
Capsicum (finely chopped) – 1 medium
Coriander leaves (finely chopped) – 1/2 cup
Peri peri masala powder – 1 tbsp
Chilly flakes – 2 tsp
Mixed herbs- 1 tsp
Ginger-garlic paste – 1 tsp
Grated paneer – 100 grams
Grated carrot – 1 medium
Mayonnaise – 1 tsp
Cheese (grated) – 1/4 cup
Salt – 1/4 tsp
Bread slices – 8
Bread crumbs – 1/4 cup
Cornflour + water paste
Oil for frying
Method:
1) In a bowl take the potatoes and mash them. To this add the boiled corn kernels, onion, capsicum, coriander leaves, peri peri masala powder, chilly flakes, mixed herbs, ginger garlic paste, mayonnaise, cheese, salt, grated paneer, grated carrot and bread crumbs and mix it all well.
2) Keep the mixture in the fridge for 10 minutes. Take the bread slices and chop off the edges. Spread the mixture on one slice and apply the cornflour paste n the edges. Cover it with the other slice and pinch the edges together to seal it well.
3) Make bread pockets this way using all the mixture. At this stage you can place the bread pockets in the fridge for till an half hour and deep fry them after or you can directly fry them immediately till golden brown from the outside. Serve hot with ketchup.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.
Cooking with Shail 
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