STUFFED WALLET
A modification of a really common bread dish but with a new name and a new twist..:)
Makes 10 pieces
Ingredients:

• Finely chopped medium sized potatoes- 2
• Finely chopped french beans- 10
• Finely cubed large carrot- 1
• American corn- 1/2 cup
• Finely chopped ginger- 3/4"
• Finely chopped green chillies- 2
• Lemon juice- 1 tbsp
• Finely chopped fresh coriander leaves- 3 tbsp
• Red chilli powder- 3/4 tsp
• Garam masala- 1/2 tsp
• Cumin seeds- 3/4 tsp
• Salt to taste
• Sugar- 1/2 tsp
• White bread- 8, sides cut
• Oil- 2 tbsp
• Oil for deep frying

Method:

• Heat oil in a pan. Add cumin seeds and let it crackle.
• Add the chopped vegetables and corn. Saute for 2-3 minutes.
• Sprinkle water occasionally and keep stirring once in a while and cover it with a lid. Cook for 5 minutes on low flame.
• Add green chillies, ginger, salt, sugar, coriander leaves and red chilli powder and mix well.
• Then add lemon juice and garam masala and mix very well on low flame for half a minute.
• Cool the mixture and keep aside.
• Then, dip the bread slice in a bowl of water and remove it immediately. Keep the wet slice in between the palms and squeeze out the water.
• Put around 2 tbsp of the mixture in half of the bread and carefully cover with the other half, make sure that the wet bread slice doesnt crumble. Press all the sides carefully so as to seal it.
• Deep fry in hot oil till golden brown and soak the excess oil on a paper napkin.
• Serve hot with tomato ketchup and green chilli sauce.

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