| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch2 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Carrot grated |
| 1 |
|
Spring onion with greens |
|
|
finely chopped |
| 1 |
|
Parboiled potato grated |
| 1/2 |
c |
Cabbage finely shredded |
| 1/2 |
c |
Milk |
| 2 |
T |
Plain flour |
| 1 |
T |
Butter |
| 2 |
T |
Grated cheese |
|
|
Salt & pepper to taste |
| 6 |
|
Round plain buns |
| 2 |
T |
Grated cheese |
| 2 |
T |
Salad leaves finely chopped |
| 1 |
T |
Butter |
INSTRUCTIONS
Cut horizontally, top 2" wide rounds of buns. Cut these rounds into
halfrounds. Butter and keep aside. Scrape out inside of lower sections
of buns, keeping a thick wall all over. Brush with butter and keep
aside. For stuffing: Heat butter in a nonstick pan, add all veggies
and stirfry for 2 minutes. Add milk, salt, pepper and bring to a
boil. Mix plainflour in 1/4 cup water, add to mixture, and stir till
boil is resumedium Add bun scrapings, cheese, check for taste. Cook
till mixture is thick enough to spoon into buns. Cool Fill each lower
half with mixture. Heat a griddle or tawa over gas. Place buns,
filling side down, and cook on low till surface of filling is golden.
Invert. Take off fire. Cook top halfrounds also till flat sides are
golden. Take off fire. Garnish as follows before serving, Place the
bottom bun on individual plate. Srpinkle some cheese and salad leaves
on top. Take two half rounds, press the straight edges down in the
middle of bun. They should look like two wings in the middle of the
filling. Serve hot with ketchup and fries. Note Prepare filled buns
much in advance and refrigerate. Griddle them just before serving and
add the garnish. Making time: 45 minutes Makes: 6 buns Shelflife:
Best immediately after grilling Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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