Grilled Bread Pocket (Less Oil) Recipe

Bread pockets need not be deep fried all the time. My grilled bread pockets recipe uses very less oil.

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A healthy and delicious vegetables filling goes into the pockets along with lots of mozzarella. The familiar pizza flavor makes it interesting too.

The grilled version has less oil and yet does not compromise on the taste. This recipe appeals to kids and adults alike.

The filling may be made ahead. These grilled bread pockets with veggie filling are excellent as snacks at tea time or even as breakfast food.

Click the link below for the video recipe:

Grilled Bread Pocket (Less Oil) Recipe           Makes 15 to 16

Ingredients:

For the filling

Finely chopped onion – 1/3 cup

Finely chopped bell peppers and capsicum – ¼ cup each

Grated garlic – 1 tsp

Finely chopped cabbage – ¼ cup

Grated carrot – 1 large

Finely chopped broccoli – ¼  cup

Boiled or frozen peas and corn – ¾ cup

Mozzarella – ¾ cup

Grated tomato – 1 large

Tomato ketchup – 2 to 3 tblsp

Sliced olives – 6 to 8

Seasoning

Red chili flakes – ½ tsp

White Pepper powder – ½ tsp

Pizza seasoning – 1 tsp

Dried basil – 1 tsp

Salt – to taste

Bread slices – 15 to 16

Slurry – 3 tsp flour + water as required

Extra virgin olive oil – 2 tblsp

Vegetable oil – 3 tblsp

Method:

1.    Heat extra virgin olive oil in a pan. Add in the onions, capsicum and bell peppers. Cook for a minute or until the peppers release their aroma. Add in the garlic and cook till the raw smell goes away. Next add in the rest of the vegetables. Give it a quick mix.

2.    Add in the chili flakes, pepper and salt. Cook for a min. Once the veggies look wilted, add in the grated tomato and ketchup. Mix well add in the corn and peas. Cook till the veggies are done.

3.    Add in the dried basil and pizza seasoning. Mix it up and turn off the heat. Now add in the chopped olives and spread out the filling and let it cool in the pan to room temperature. Once cool, mix in the mozzarella and keep aside.

4.    Trim the crust from the bread slices. Dampen with a little water and roll them out thinly with a rolling pin.

5.    Make a thick paste with the flour and water. This will be used as glue to seal the edges of the pockets.

6.    To make a pocket, place a tablespoon of filling on a rolled slice of bread. Apply the glue on the edges. Lift one corner of the slice and fold it over the filling to meet the opposite corner. Press with your fingers to seal the edges. Repeat with the rest.

7.    Put the prepared pockets in the fridge for at least 15 mins. Before grilling, brush them on one side with oil.

8.    Heat a grill pan place the pockets oiled side down. Cook on low to medium heat for 2 mins on each side till crispy.

9.    Serve hot with tomato ketchup or a chutney.

© Rinki’s Kitchen