This will be a different version of sandwich. A creative recipe in which you can include the kids in cooking.
I used vegetable filling in the pockets. You can use non-veg fillings if you like. Also, you can add mayonnaise or any sauce of your choice to make the filling. Instead of cornstarch-water mix you can use egg white as the bonding agent.
Ingredients For bread pocket
10 bread slices
2 tbsp corn starch
1/4 cup water
1cup bread crumbs
Oil for frying
1/2 cup onion chopped
1/2 cup cucumber chopped
1 tomato chopped
1/4 cup lettuce chopped
3 pieces of pickled jalapeno
3 tsp tomato ketchup
1/4 tsp mustard sauce
1 tsp black pepper powder
2 tsp dried parsley leaves
Salt to taste
Prepare the bread pockets first. Place one bread slice over another one. Using a rolling pin, gently roll over both slices to stick them together.
Now cut it in round shapes using a cookie cutter. You can use anything in round shape like the lid I used. You can make 2 round pieces from one set.
Mix together cornstarch and water without any lumps in a bowl.
Dip each round bread piece in cornstarch mix. Dip each piece just before frying.
Now roll the dipped pieces in the bread crumbs to cover the piece completely.
Heat oil in a pan. Fry the pieces in hot oil over medium heat until both sides are brown colour. The bread will puff up at the center. Transfer it into a tissue paper. Repeat the process with the remaining bread pieces.
Slice each puffed bread into two pieces. You can see the hollow pockets formed.
Now make the vegetable filling. Mix the chopped onion, cucumber, lettuce, tomato, jalapeno, ketchup, mustard sauce, pepper powder, parsley leaves and salt in a bowl. Let it sit for 5 minutes.
Now fill each slices bread with the vegetable filling.