vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pocket Sandwiches

pocket sandwiches
GOLD COIN CHICKEN

Gold Coin Chicken

Bread discs topped with spicy chicken mixture sprinkled with sesame seeds and deep fried ...

QUINOA CRUSTED PIZZA

Quinoa Crusted Pizza

The quinoa pizza crust is delicious, a bit doughy and another great way to make pizza hea...

Simple Onion Gravy

Simple Onion Gravy

The ultimate cosy comfort food made with a rich onion gravy....

Cashewnut Badusha

Cashewnut Badusha

Cashewnut Badusha is most liked sweet dish from South Indian delicacies which is yummy in...

Chicken 65 Style Biryani

Chicken 65 Style Biryani

This chicken 65 biriyani makes an excellent meal for a party get together, family get tog...

MOUTAIN BUTTER TEA

Moutain Butter Tea

This is a famous butter tea in Tibet. Butter Tea is one of the best beverages. You can ma...

Pocket Sandwiches Recipe, How To Make Pocket Sandwiches Recipe

Pocket sandwiches can be filled with a variety of foods and are great for snacks, lunches, and appetizers. Learn the recipe of pocket sandwiches by vahchef.

A pocket sandwich is a sandwich which is made using a single piece of folded or hollowed bread, such as a pita, tortilla, or even a wrapping which is made from dough cooked with fillings inside.

About Recipe

How to make pocket sandwiches

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
pocket sandwiches
Author : Vahchef
Main Ingredient : Egg
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in pocket sandwiches
• Bread - 1.5 kg.
• Green bell pepper (chopped) - 1 number.
• Onion (chopped) - 1 number.
• Egg - 6 numbers.
• Ham (chopped - fully cooked) - half cup.
• Diced pimien (drained) - 50 grams.
• Pepper powder - to taste.
• Margarine or butter - 2 tablespoons.
• Salt - to taste.
Method:
  • Cook and stir onion and bell pepper in margarine in a skillet over medium heat until onion is softened.
  • Beat eggs slightly.
  • Add ham pimiento salt and pepper.
  • Pour egg mixture into skillet.
  • Cook over low heat gently lifting cooked portions with spatula so that thin uncooked portion can flow to bottom. Avoid constant stirring.
  • Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.
  • Cut pita breads in half.
  • Divide egg mixture among pita breads.

Serve.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter