Bangalore is hot these days......and not in a good way. I find myself trying to avoid spending too much time in the kitchen, my appetite is less, and most of the time I find comfort in a bowl of curd rice. To meet the fruit and veggie quotient, I also make quick salads which don't require standing by the stove for very long. Today I made a chick pea salad, some of which I filled into baked bread cups for an evening snack. The idea of making bread cups is from Tarla Dalal, but the filling is something that I came up with.
What you need:
Bread - 6 slices (or how many ever you intend to serve)
Chickpeas/kabuli channa - 1/2 cup, soaked overnight and cooked
Tomato - 1, chopped fine
Onion - 1, chopped fine
Carrot - 1, grated
Corriander - a little, chopped fine
Salt - to taste
Chaat masala - to taste
Preheat oven to 200 degree centigrade. Cut off the crust of the bread slices and steam them in a microwave steamer for 1:30 minutes. Remove and place each slice on a muffin pan. Press down to form a cup shape. Brush some ghee over the bread and bake for 10-12 minutes until brown and crisp. Baking time will vary from oven to oven.
Once baked, remove the cups and keep aside until ready to use.
To make the filling, mix all the ingredients together and spoon some into each bread cup.
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