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Vegetable Cheese Pockets Recipe
Portions serving: 3-4 pax
Preparation time: 05 min
Cooking time: 40 min
Calories: 340 cal per portion
Ingredients
For white sauce:
Butter 1 tbsp
Refined flour 1 tbsp
Milk 150 ml
For mixture:
Oil 1 tbsp
Onion chopped ½ cup
Garlic chopped 1 tbsp
Capsicum chopped ½ cup
Corn kernels boiled ½ cup
Salt 1 tsp
Black pepper ½ tsp
Chilli flakes ½ tsp
Oregano ½ tsp
White sauce 1 cup
Cheese grated ½ cup
For thin refined flour batter
Refined flour 2 tbsp
Salt a pinch
Water ½ cup
For thick refined flour batter
Refined flour 2 tbsp
Water 2 tbsp
Bread slices 5-6 pcs
Bread crumbs 2 cups
For sauce:
Mayonnaise 2 tbsp
Ketchup 1 tbsp
Method:
Making the White Sauce:
1. Begin by heating a pan over medium-low heat.
2. Add butter to the pan and allow it to melt.
3. Once the butter has melted, add refined flour to the pan.
4. Cook the butter and flour mixture, known as a roux, on medium-low flame, stirring continuously to prevent lumps from forming. Cook until the raw flour smell disappears, and the roux turns a light golden colour.
5. Gradually add milk to the roux, stirring constantly to prevent clumps. Continue cooking the mixture on low flame until the sauce thickens and reaches a flowing consistency. This is your white sauce. Set it aside.
Preparing the Vegetable Mixture:
1. Heat a pan and add oil to it.
2. Add chopped onion and garlic to the pan and sauté them until they turn golden brown and fragrant.
3. Next, add chopped capsicum (bell pepper) and boiled corn kernels to the pan. Sauté the vegetables until they are tender but still crisp.
4. Season the mixture with salt, black pepper, chilli flakes, and oregano. Cook for an additional 1-2 minutes to allow the flavours to meld.
5. Turn off the heat and add the prepared white sauce and grated cheese to the vegetable mixture. Mix everything well until the cheese melts and combines with the vegetables. Set the mixture aside.
Preparing the Bread Pockets:
1. Make a thin batter using refined flour, salt, and water in a bowl. In another bowl, prepare a thick paste using refined flour and water.
2. Take bread slices and trim off the edges to create uniform rectangles.
3. Flatten each bread slice using a rolling pin to make it thin and pliable.
4. Apply the thick refined flour paste along the edges of the flattened bread slice.
5. Place a portion of the cheesy vegetable mixture in the centre of the bread slice and fold it into a rectangular pocket. Press the edges firmly to seal them properly.
Coating and Frying:
1. Dip each prepared bread pocket into the thin refined flour batter, ensuring it is coated evenly.
2. Roll the bread pocket in breadcrumbs until it is completely covered.
3. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the bread pockets and fry them until they turn golden brown and crispy on all sides.
4. Remove the fried vegetable cheesy pockets from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Making the Sauce:
1. In a bowl, combine mayonnaise and ketchup. Mix well until fully incorporated.
Serving:
1. Serve the hot and crispy vegetable cheesy pockets with the prepared sauce on the side for dipping.
2. Enjoy the delicious homemade snack with family and friends!