Name: Chicken Pockets recipe by Nandini Mitra at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

clean and wash chicken pieces nicely and keep aside.
add ginger garlic paste, crushed black pepper and mix to make a fine paste.
Add chicken pieces to the paste and marinade for 30 minutes before cooking.
Heat 2 tablespoons oil in a pan and add the marinated chicken, stir fry the chicken. Lower the heat, cover and cook till done.
Add the vinegar and mix well. Add the chopped fresh coriander leaves.
Once the chicken is cooked, turn off the heat and allow it to cool down completely.
To make the dough
Put flour in a bowl and add ghee and salt to it.
Gradually add the warm water to make the dough. Keep aside for 10 minutes.
Roll out the dough , quite thin
Take a pizza cutter or a knife and cut the rolled out dough into squares of 5x5 centimeters square.
Take a square and add spoonful of prepared chicken, place it in the centre.
Put water to the edges , take another square and place it on the first.
Gently press the sides and seal them well. Take a fork and make impression on the sides. Similarly prepare more pockets and keep aside.
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.
Serve Stuffed Chicken Pockets with spicy tomato sauce or chilli sauce.

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