Chicken Pockets | How to make Chicken Pockets

By Nandini Mitra  |  1st Dec 2016  |  
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  • Chicken Pockets, How to make Chicken Pockets
Chicken Pocketsby Nandini Mitra
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

33

0

About Chicken Pockets Recipe

A finger food for a quick lunch on the go.

Chicken Pockets is one dish which makes its accompaniments tastier. With the right mix of flavours, Chicken Pockets has always been everyone's favourite. This recipe by Nandini Mitra is the perfect one to try at home for your family. The Chicken Pockets recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chicken Pockets is 20 minutes and the time taken for cooking is 20 minutes. This is recipe of Chicken Pockets is perfect to serve 4 people. Chicken Pockets is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chicken Pockets. So do try it next time and share your experience of cooking Chicken Pockets by commenting on this page below!

Chicken Pockets

Ingredients to make Chicken Pockets

  • 250 gramsBoneless chicken , cut into small pieces
  • 1 tablespoon ginger , grated
  • 1 tablespoon garlic grated
  • 1 tablespoon green chillies coarsely chopped
  • 1 teaspoonBlack pepper Corns , coarsely pounded
  • 2 tablespoons , finely chopped coriander leaves ,
  • 1 teaspoonVinegar
  • 2 tablespoons oliveoil
  • 1/2 teaspoonSalt.
  • oil , required for deep frying
  • For the dough -
  • 1/2 cup all purpose flour (Maida)
  • 1 teaspoonGhee
  • 1/2 teaspoonSalt
  • 1/2 cupLuke Warm water

How to make Chicken Pockets

  1. clean and wash chicken pieces nicely and keep aside.
  2. add ginger garlic paste, crushed black pepper and mix to make a fine paste.
  3. Add chicken pieces to the paste and marinade for 30 minutes before cooking.
  4. Heat 2 tablespoons oil in a pan and add the marinated chicken, stir fry the chicken. Lower the heat, cover and cook till done.
  5. Add the vinegar and mix well. Add the chopped fresh coriander leaves.
  6. Once the chicken is cooked, turn off the heat and allow it to cool down completely.
  7. To make the dough
  8. Put flour in a bowl and add ghee and salt to it.
  9. Gradually add the warm water to make the dough. Keep aside for 10 minutes.
  10. Roll out the dough , quite thin
  11. Take a pizza cutter or a knife and cut the rolled out dough into squares of 5x5 centimeters square.
  12. Take a square and add spoonful of prepared chicken, place it in the centre.
  13. Put water to the edges , take another square and place it on the first.
  14. Gently press the sides and seal them well. Take a fork and make impression on the sides. Similarly prepare more pockets and keep aside.
  15. Once the oil is piping hot, lower the flame and carefully drop the chicken pockets in batches of 4-5 at a time. Fry them until golden and put on a kitchen towel to absorb excess oil.
  16. Serve Stuffed Chicken Pockets with spicy tomato sauce or chilli sauce.

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