Crispy Bread Cups Recipe

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This Crispy Bread Cups recipe is a perfect for kids and adults. They are quick, easy to make, wholesome and nutritious. Serve this bread cups either for breakfast or after school snack or even as an appetizer for parties.

Ingredients

For The Toast Cases

8slices leftover whole wheat bread
1/2 tsplow-fat butter for greasing

For The Filling

3/4 cupboiled sweet corn kernels (makai ke dane)
1 tspoil
1/4 cupfinely chopped onions
1/4 cupfinely chopped red and green capsicum
1-1/2 tspfinely chopped green chilies
1/2 tbspcornflour dissolved in 1/2 cup cold low-fat milk, 99.7% fat-free
saltto taste

Directions

For the toast cases

Remove the crust from the bread slices and wrap the bread slices in a muslin cloth and steam in a steamer for 4 to 5 minutes.
Place the bread slices on a clean, dry surface and roll them very gently using a rolling pin.
Grease a muffin tray with low-fat butter and press the rolled bread slices into the molds of the greased muffin tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till the bread is crispy and keep it aside.

For the filling

Heat oil in a broad non-stick pan, add onions and saute on a medium flame for 30 seconds or till they turn translucent.
Add capsicum and green chilies and saute on a medium flame for 1 minute.
Add sweet corn, cornflour-milk mixture and salt, mix well and cook on a medium flame for 1 minute or till the mixture thickens and stir continuously.
Divide the filling into equal portions and keep it aside.