Bread kebab

Kebabs come from middle east countries. Initially I didn’t like it as it wasn’t appealing for eyes 😖 but once I gave it a try, then started loving it. I tried something that everyone can easily make at home without running for the ingredients that a original recipe requires. I guess it’s the tandoor version of our south Indian masala vadai 😉.

Health benefits of wholemeal bread:

They contain lot of fiber. Keeps hunger at bay for long hours. Good source of vitamins and minerals.

Bread kebab

Cuisine: Fusion

Category: Starter

Serves: 1

Preparation time: 10 min

Cook time: 5 min

Ingredients:

2 no’s wholemeal bread slices

2 ½ tbsp grated carrot
1 tsp corn flour
½ of a boiled peeled potato 

1 green chili
1 tsp chilli powder

1 tbsp coriander leaves

1 tsp garam masala

½ large onion

½ tsp turmeric powder

1 tsp lemon juice

1 slice cheese

1 tsp oil

Ghee/clarified butter for roasting kebabs

Salt as needed

To make kebabs:

1.Grind the bread in a food processor/mixer to fine crumbs.

2.Heat oil in a pan and fry chopped onions chili carrots.

3.Add lemon juice, coriander leaves,salt, turmeric powder and garam masala. Give it a stir and switch off flame.

4.Now add bread crumbs and toss well to incorporate all the ingredients. (This stage it is bread upma, you can have it as it is 😁)

5.Cut the cheese slice to 4 equal parts and stack them into 2 portions.

6.Cover the cheese with the bread crumbs tightly and completely in desired shapes. Heat a tawa/skillet and spread ghee. 

Roast the kebabs till they turn golden brown outside.

Serve with sauce and salad.

Variation for kids:

1.After step 4 ,add a tbsp of all purpose/chickpea flour to 2 tbsp of water.

2.Instead of cheese slices take shredded cheese cubes/paneer and mix with bread crumbs mixture. Make them in shapes of balls and dip into the all purpose/chickpea flour.

3.Deep fry in oil till golden brown outside.

Serve with ketchup.

Note:

You can add corn capsicum potato and desired vegetables to make kebabs.
For cheese choice cheddar mozzarella are apt but you can mix different varieties. 
Don't make thick and heavy kebabs if grilling. 
You can wrap this inside chapathi/tortilla for lunch box.
If binding kebab is difficult then add another half mashed potato to the mixture and make shapes.