Chicken Stuffed Pastry Pockets

Ingredients

• Oil 1 tbsp
• Onion 1 small size
• Ginger Garlic Paste 1 tbsp
• Chicken 500g
• Salt 1 tsp
• Chilli Powder 1 tsp
• Cumin Seeds 1 tsp
• Chilli flakes ½ tsp
• Tomato 1 small size
• Capsicum ½ Cup
• Cucumber 1 small size
• Coriander Leaves 2 tbsp
• Mayonnaise ½ Cup
• Flour ½ Cup
• Salt ¼ tsp
• Pepper ¼ tsp
• Water ½ Cup
• Bread slices (2 for each pocket)
• Breadcrumbs
• Oil for frying
• Lettuce
• Mayonnaise

Ingredient Image

Step 1

Heat some oil in a pan and sauté the chopped onion for a couple of minutes. Add the ginger-garlic paste and cook for another minute. Toss in the chicken and cook until it’s no longer pink, about 3-4 minutes. Season with salt, chili powder, cumin seeds, and chili flakes, then mix everything well.

Step 2

Add the chopped tomato and cook for a minute until it softens. Stir in the capsicum, cucumber, and coriander leaves, then turn off the heat. Mix in some mayonnaise with the chicken filling to bring it all together.

Step 3

In a bowl, combine the flour with salt and pepper, then gradually add water to make a smooth batter. Dip two slices of bread into the batter, then coat them in breadcrumbs.

Step 4

Fry the coated bread slices in hot oil until they turn golden brown and crispy. Drain on paper towels.

Step 5

Cut each fried bread slice in half, then fill with lettuce and the chicken mixture. Add a little extra mayonnaise on top if you like.

Step 6

Serve your tasty chicken pockets warm and enjoy!