The name of this dish is self explanatory. These stuffed bread bowls are easy to make and kid-friendly too. Since these are not messy, they can also be packed for day trips and picnics. And can be eaten as they are or with a ketchup dipping. Although I have used multi-grain bread roll here, white bread roll/bun tastes the best. White bread will make these bowls soft and less dry. The stuffing can be varied as per one’s taste and availability of vegetables at home. These bread bowls taste good when eaten hot or at room temperature alike. A special thanks to my aunt Poornima for introducing me to this dish!
Bread Bowl Stuffed with Mixed Vegetables Recipe
(makes four bowls)
Preparation time: 10 minutes
Cooking time: 20 minutes
4 bread roll or bread bun
1 tbsp oil
1 tsp cumin/jeera
A pinch of hing/asafoetida
1 tsp ginger, minced
1 tsp garlic, minced
1/2 cup onion, finely chopped
1/2 cup bell pepper, finely chopped
1/3 cup tomatoes, finely chopped
1/3 cup paneer or tofu, cut into small cubes, about the size of cut bell peppers
1/3 cup potatoes, boiled and mashed
1/2 tsp red chili powder
1/2 tsp garam masala powder
1 tbsp cilantro, finely chopped
4 tsp grated mozzarella cheese (if you like cheese, feel free to use more)
Salt to taste
To make a bread bowl, cut a horizontal slice of the bread roll/bun very close to the top and then scoop the inside using a fork. Save the scooped part for later. Repeat this process with other three bread rolls as well.
For the stuffing, heat oil in a wok or kadhai on medium heat. Add cumin and asafoetida and fry for 10 seconds. Add minced ginger and garlic and fry until garlic gets a golden shade. Add chopped onions and bell pepper. Fry until onion turns translucent. Now add tomatoes and fry until oil separates from the bulk. Add salt, turmeric powder, and red chili powder and cook for another two minutes. Add garam masala powder, mashed potatoes, 2 tbsp of powdered bread (that was scooped out when making the bread bowls) and paneer cubes and mix well. Turn off heat after a minute, add cilantro and mix well.
Fill the stuffing into the bread bowls and sprinkle the grated mozzarella cheese (1 tsp per bowl). Use more cheese if you prefer it that way. Close the lid of the bread bowl. Place the bowls on a pan on medium-low heat. Cook under a partially covered lid for 5 minutes or until the cheese melts enough to hold the lid. Serve hot with tomato ketchup or mint chutney.