Baked Italian Veg Tokri is one of my “awesome school lunch-box recipes”. As my children are crazy about cheesy stuff, they really love it, and thus I love to make it too. It is an interesting, urban, fusion recipe that is made with plain bread slices, made into a cup or “tokri”, stuffed with your favorite vegetables, Italian seasoning, and lots of cheese.
Other breakfast and snacks recipes you may like: Besan Ka Chilla, Pav Bhaji, Vegetable Poha Cutle, Macaroni Cheese Balls, Veg paneer cheesy bites, Khandvi recipe, etc.
Like every mother, I too, have episodes wherein my kids do not finish their tiffin, and I never get to know what they really had as a substitute. I dislike bantering them about why they do this, instead do something about it myself, and make things like baked Italian vegetable tokri, a delightful Snacks recipe,which always brings back the lunch boxes emptied.
I am using both mozzarella cheese and processed cheese, or cheddar. This is not necessary; you can use any cheese you like. I am using both to achieve texture and flavor, and the gooey, stretchy, oozing cheese that is typical of pizza. This food is handy, but it is also crispy and scatters many breadcrumbs as one bite into them. Therefore, the cheese will give it a saucy, moist texture which will make it more comfortable to eat.
I would strongly recommend this recipe to be served hot, with the warm, semi liquid cheese. However, I pack it in my children’s insulated lunch boxes, and it does not become stale when they have it about 3hours later.
The vegetables in it can always be customized, but since I am making an Italian recipe, I am using red and green bell pepper, onion, corn and broccoli, as those are the most liked veggies in my family, that goes well with the Italian seasoning. Other than these veggies, you may use shredded cabbage, lettuce, mushroom, olives, potato, tomato, zucchini and even small-diced grilled pineapple.
I love baking, and it is more enjoyable, when you develop a clear intuition about it. It happened many times with me, that despite religiously following the instructions given in the recipe, my baked item did not come as perfect as it was indicated. The quantity, consistency and the timing all matter in the development of the final product that may vary person to person.
I will suggest you make a small quantity of the recipe first. I have given here the recipe of 6 tokris, you can make 2 first, see how it goes, then make 4 and then increase the number gradually. Do not forget to pre-heat your oven, at 180°, for about 4-5minutes; also make sure that you do not over heat it.
- 6 slices white bread / brown bread
- 2 tbsp Amul butter
- Pinch salt
- 1/4 tsp Oregano
- 1/4 tsp chilly flakes
- 1/4 tsp black pepper
- 1/2 cup Red bell pepper finely chopped
- 1/2 cup broccoli finely chopped
- 1/2 cup corn kernels boiled sweet
- 1/2 cup green capsicum finely chopped
- 1/2 cup onions finely chopped
- 1/3 cup amul processed cheese grated
- 1/3 cup mozarella cheese grated
- 1 tsp Italian mixed herbs
- Red chilly flakes as needed
- ½ tsp Black pepper
- Salt to taste
- Put bread on a rolling board and roll out the bread with the help of rolling pin very thinly by applying pressure.
- Cut each slice of rolled bread with the help of large size katori or any cookie cutter into round shape.
- Put butter in a bowl and mix salt, red chilly flakes, oregano, black pepper. Mix it well and keep aside.
- Take a deep bowl and put finely chopped (Red bell pepper, broccoli, green capsicum, onions), boiled sweet corns, processed cheese, mozzarella cheese, Italian mixed herbs, red chilly flakes, black pepper, salt to taste. Mix it until well combined and keep aside. Stuffing mixture is ready
- Take each of the bread roundels and spread the butter mixture evenly.
- Take a muffin tray and arrange bread roundels in them forming a cup shape.
- Take veg stuffing mixture and fill each cup with around 1 tbsp of prepared stuffing.
- Topped the cups with some mozzarella cheese or processed cheese and bake in pre-heated oven at 180 degree Celsius for 7-8minutes or until the edges of bread turns evenly golden brown.
- Garnish it with red chilly flakes to make it spicy and tomato ketchup.
- Serve hot.
You can add veggies of your choice.
Do not discard leftover bread corners; use it to make bread crumbs.
You can also use pizza pasta sauce after applying butter mixture on the bread.
How to make Baked Italian Veg Cheese Tokri
- Put bread on a rolling board and roll out the bread with the help of rolling pin very thinly by applying pressure.
- Cut each slice of rolled bread with the help of large size katori or any cookie cutter into round shape.
- Put butter in a bowl and mix salt, red chilly flakes, oregano, black pepper. Mix it well and keep aside.
- Take a deep bowl and put finely chopped (Red bell pepper, broccoli, green capsicum, onions), boiled sweet corns, processed cheese, mozzarella cheese, Italian mixed herbs, red chilly flakes, black pepper, salt to taste. Mix it until well combined and keep aside. Stuffing mixture is ready
- Take each of the bread roundels and spread the butter mixture evenly.
- Take a muffin tray and arrange bread roundels in them forming a cup shape.
- Take veg stuffing mixture and fill each cup with around 1 tbsp of prepared stuffing.
- Topped the cups with some mozzarella cheese or processed cheese and bake in pre-heated oven at 180 degree Celsius for 7-8minutes or until the edges of bread turns evenly golden brown.
- Garnish it with red chilly flakes to make it spicy and tomato ketchup.
- Serve hot.
Note:
- You can add veggies of your choice.
- Do not discard leftover bread corners; use it to make bread crumbs.
- You can also use pizza pasta sauce after applying butter mixture on the bread.
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