Baked Bread Pocket Recipe

Baked Bread Pocket Recipe

  • Rate this recipe!
  • Your rating
Overall rating 5 1 ratings


  • Multigrain bread: 8 slices
  • Boiled corn: 2 tablespoons
  • Chopped bell peppers: 2 tablespoons
  • Green capsicum: 2 tablespoons
  • Chopped mushroom: ¼ cup
  • Chopped onions (small): 1
  • Kissan Fresh Tomato Ketchup: 1 tablespoon
  • Cumin powder: 1 teaspoon
  • Garam masala: ½ teaspoon
  • Coriander leaves: 1 tablespoon
  • Maida: 2 tablespoons
  • Oil: 2 tablespoons
  • Water
  • Salt to taste
  • Pepper powder: ¼ teaspoon
  • Chopped garlic: 1 teaspoon
  • Mozzarella cheese: 2 tablespoons


    Heat oil in the pan, saute garlic and onions until translucent. Add in all the veggies and toss well
    Add the salt, powder masala and cheese. Mix it well and switch off the gas
    Do not overcook the veggies. Cool the mixture
    Garnish with coriander leaves and add Kissan Fresh Tomato Ketchup
    Cut the edges off the bread. Make a slurry mixture of maida and water
    Take two slices of bread and put 2 tablespoons of filling on one slice. Apply the slurry mixture at the corner and place the second slice on top and seal the edges just like a toastie Repeat the same for the other slice
    Brush some oil and bake it at 170 °C for 10-12 mins
    Pack these healthy cheese bread pockets in your child’s tiffin box


Log in or Register to write a comment.