Kurkuri Vegetable Cheese Pockets | Cheesy Bread Pocket | कुरकुरी सब्जी पनीर पॉकेट | Chef Ajay Chopra скачать в хорошем качестве

Kurkuri Vegetable Cheese Pockets | Cheesy Bread Pocket | कुरकुरी सब्जी पनीर पॉकेट | Chef Ajay Chopra

Subscribe to my channel here :    / @chefajaychopra   #snacksrecipe #eveningsnacks #kidssnacks #cheesypocket #eveningsnacks #snacksrecipe #cheesepuff #nashtarecipes #kidssnacks #starterrecipes #vegsnacks #cheesechillipocket #cheesepockets #ajaychopra #ajaychoprarecipes #recipesinhindi 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!