Crispy Bread Pockets

Ingredients:

White Bread Slices - as needed

A bowl of water

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Tuna Chunks - 1 Can

Boiled and mashed potatoes - 1 Cup

Finely Chopped Shallots - 1 Cup

Finely Chopped Tomatoes - 1/2 Cup

Finely Chopped Green Chilli - to taste

Ginger & Garlic Paste - 1 Tsp

Turmeric Powder - 1/2 Tsp

Chilli Powder - 1 Tsp

Pepper & Salt - to taste

Oil - 1 Tbsp

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Oil for deep frying

Method:

1. Heat oil in a pan. Add onions and green chilli. When the onions become golden brown, add ginger & garlic paste and saute till the rawness goes. 

2. Next add all the ingredients one by one except potatoes. Cook for 2 minutes. Finally add the potatoes and stir well. Check the seasoning and remove from heat.

3. Trim the edges of bread slices with a serrated knife. Now slightly dip the bread in the water and wet both the sides. (Do not let it soak, remove immediately)

4. Keep the wet slice of bread within you palm and press with the fingers to remove excess water.

5. Place it on a clean and dry plate. In the middle add a spoonful of the cooked filling. Then fold all four sides towards the middle and seal properly. (like an envelope). Be sure not to add too much filling otherwise the bread may tear when you try to fold. Repeat the same process for rest of the bread slices too.

6. Fry the prepared bread pockets on medium flame until they turn golden brown evenly.

7. Serve with tomato ketchup!