Stuffed Bread Cutlet

Whole Grain Bread - 6 slices
Olive Oil - 2 tsp
Onion - 2 tbsp, finely chopped
Ginger - 1 tsp, grated
Green Chilli - 3, finely chopped
Mixed Vegetables - grated beetroot, grated carrot, green peas, grated boiled potato, etc - 1 cup
Boiled Chickpeas or any other kind of cooked beans - 1/4 cup, coarsely mashed (optional)
Roasted Cumin Powder - 1 tsp
Red Chilli Powder - 1/4 tsp
Salt
Peanut Oil for deep frying

Trim the edges of the bread slices and keep aside.

Heat oil in a pan. Add the chopped onion, green chillies and ginger. Cook till the onion gets soft.

Add grated beetroot and carrot. Cook for a few minutes till the beetroot gets soft.

Now add the grated boiled potato, mashed beans, salt, cumin powder, red chilli powder. Mix everything well. Cook for a couple of minutes more till the filling comes together. Leave aside to cool down.

Take half cup of water in a shallow plate. Dip a slice of bread in the water and immediately squeeze out the water. Take a small ball of the vegetable filling and place it in the middle of the wet bread. Tightly wrap the bread around the filling.

Deep fry on medium high till golden brown. The temperature of the oil is important. It should not be too low otherwise the bread will soak up a lot of oil. If the temperature is right, the cutlet hardly soaks any oil and is very crispy. Serve with a side of salad.