| 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 |
tb |
Plain flour |
| 1 |
tb |
Butter |
| 2 |
tb |
Grated cheese |
|
|
Salt & pepper to taste |
| 6 |
md |
Round plain buns |
| 2 |
tb |
Grated cheese |
| 2 |
tb |
Salad leaves finely chopped |
| 1 |
tb |
Butter |
INSTRUCTIONS
FOR STUFFING
OTHER INGREDIENTS
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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