Bread pocket is a wonderful snack or works great as an appetizer. The bread pockets are very easy to make with some simple steps. This will be a great recipe to make with kids. I am making a vegetable filling for the pockets. But you can have your choice of filling.
You can even serve it for dinner. Left-over’s can be refrigerated, but most probably there will be no left-over’s. Me never had to do that, thanks to my foodie hubby, my little one and Me. Usually, I use homemade bread. But this time, I used store-bought bread which was easy for me. Be creative with the filling and here goes the recipe.
- For pockets
- 8 bread slices
- Egg white 2 eggs
- 1.5 cup bread crumbs
- Oil for frying
- For the filling
- 1/4 cup onion chopped
- 3 lettuce leaves chopped
- 1/4 cup cucumber chopped
- 1/4 cup tomato chopped
- 2 tsp tomato ketchup
- 1/8 tsp mustard sauce
- 1 tsp black pepper powder
- Dried parsley leaves
- Salt as required
Prepare the bread pockets
Take 2 bread slices and place one over the other. Using a roller, gently roll over the both slices so that it will stick to each other.
Using a round cookie cutter, cut it exactly at the center. You will get a round shaped single bread slice.
Heat oil in a pan.
Dip the round bread slices in egg white and then roll it in bread crumbs.
Fry the bread slices in hot oil on medium heat until both sides are light golden brown. You can see the bread puffing up creating a pocket in the center.
Transfer the fried bread pockets into a tissue paper.
Prepare the filling
Mix all the chopped vegetables.
Add the black pepper, parsley leaves, salt, ketchup and mustard sauce.
Mix well to combine. Let it sit for 2-3 minutes for the flavors to incorporate.
Now cut the fried and puffed bread into two pieces.
Add the veg filling into the bread pockets.
2 : Add your choice of filling.
That’s it. Bread Pockets are ready to be served.
Easy, right? Enjoy……