Ingredients:
Prepare Mince Filling:
-Lal mirch (Red chilli) crushed 1 tsp
-Namak (Salt) ½ tsp or to taste
-Dried basil 1 tsp
-Lehsan powder (Garlic powder) 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Dried oregano 1 tsp
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 3-4 tbs
-Beef qeema (Mince) lean 250g
-Shimla mirch (Capsicum) chopped ½ Cup
-Olper’s cream ½ Cup
-Gajar (Carrot) chopped ¼ Cup
-Kheera (Cucumber) chopped ¼ Cup
-Pyaz (Onion) chopped ¼ Cup
Prepare Bread Pockets:
-Bread slices 7 or as required
-Anday (Eggs) whisked 2 or as required
-Cooking oil for frying
Assembling:
-Iceberg shredded
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Mince Filling:
-In a bowl, add red chilli crushed, salt, dried basil, garlic powder, black pepper crushed, dried oregano & mix well. Spice mix is ready!
-In a frying pan, add cooking oil, onion & sauté until translucent.
-Add beef mince & mix well until it changes color.
-Add prepared spice mix, mix well, cover & cook on low flame for 5-6 minutes.
-Add capsicum and mix well.
-Turn off the flame, add cream & mix well.
-Turn on the flame and cook on low flame for 1-2 minutes.
-Let it cool.
-In a bowl, add prepared mince filling, carrot, cucumber, onion, mix well & set aside.
Prepare Bread Pockets:
-Flatten bread slices with the help of rolling pin, cut into round shape with the help of 4-inch cookie cutter & set aside.
-Roughly chop remaining sides of the bread slices.
-In a frying pan, add roughly chopped bread & dry roast until golden & crispy.
-Let it cool.
-In a chopper, add roasted bread & chop well into fine crumbs.
-Now dip round bread into whisked egg & coat with breadcrumbs.
-In a wok, heat cooking oil & fry on medium flame until its puffs up & golden.
Assembling:
-Cut fried bread into half and create a pocket in it.
-Add iceberg, prepared mince filling, fresh coriander & serve with tomato ketchup (makes 14).
Note: Bread should not have holes for better results of pockets.
