1/2 cup grated processed cheese
1/2 cup grated mozzarella cheese
1/2 cup crumbled paneer (cottage cheese)
12 fresh bread slices
1/2 tbsp butter
2 tsp finely chopped garlic (lehsun)
1/2 cup boiled , peeled and mashed potatoes
1 tsp finely chopped green chillies
2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
salt to taste
oil for deep-frying
For Servingchilli sauce
schezwan sauce
1/2 cup grated mozzarella cheese
1/2 cup crumbled paneer (cottage cheese)
12 fresh bread slices
1/2 tbsp butter
2 tsp finely chopped garlic (lehsun)
1/2 cup boiled , peeled and mashed potatoes
1 tsp finely chopped green chillies
2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
salt to taste
oil for deep-frying
For Servingchilli sauce
schezwan sauce
Method
- Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring continuously. Transfer in a deep bowl and allow it to cool for 5 minutes.
- Add the processed cheese, mozzarella cheese, cottage cheese, green chillies, oregano, chilli flakes and salt and mix well.
- Divide the mixture into 12 equal oval portions and keep aside.
- Take all the bread slices on a clean, dry surface and trim the sides. Keep aside.
- Take a bread slice, dip it lightly in a bowl full of water, and squeeze it between your palms to remove the excess water.
- Place a portion of the stuffing in the center and bring together all the sides towards the center and seal it tightly and smoother it in between your palms.