Crispy Creamy Cheesy Bread PocketsVeg
Enjoy these irresistible, golden-brown snacks that pack a punch of flavor in every bite. Each bread pocket is filled with a rich, velvety white sauce blended with melted mozzarella, sweet corn, and crisp capsicum. Perfectly sealed and fried to a delightful crunch, these pockets offer a gooey, lava-like cheese center that will leave everyone craving more. Whether you are hosting a party or looking for a quick evening treat, this snack is guaranteed to be an absolute hit with all ages.
Ingredients
For the Creamy Cheesy Filling :
1 tbsp Butter
1 tbsp All-Purpose Flour (Maida)
3 cup Milk
1 tsp Salt
1 tsp Oregano
1 tsp Red Chilli Flakes
1 tsp Black Pepper Powder
1 tbsp Pizza Sauce
1 cup Mozzarella Cheese
1 Cheese Slice
2 tbsp Corn (boiled)
2 tbsp Green Capsicum (Finely Chopped)
For Assembly and Coating :
as needed Bread
Slurry (3 tbsp Maida + 3 tbsp Cornflour + 1/2 tsp Salt + 1/4 tsp Black Pepper + Water)
Paste (2 tbsp Maida + 4 tbsp Water)
For coating Bread Crumbs
For deep frying Oil
Instructions
1
Melt butter in a pan, add maida, and sauté slightly. Gradually whisk in milk to create a smooth, thick white sauce.
2
Add salt, oregano, chilli flakes, black pepper, and pizza sauce. Stir well.
3
Mix in the mozzarella, cheese slice, corn, and capsicum. Cook until thick, then let it cool completely.
4
Remove sides of bread slices and flatten them using a rolling pin.
5
Place a spoonful of filling in the center. Brush the edges with the maida paste and seal the bread into a pocket, ensuring it is airtight.
6
Dip each pocket into the thin maida-cornflour slurry, then coat evenly with bread crumbs.
7
Refrigerate the pockets for 20-25 minutes to firm up.
8
Heat oil and deep-fry the pockets on medium-high heat until they turn golden brown and crispy.
