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
What Makes This Recipe So Great
Tips From The Kitchen
- Make sure the chicken filling is well-seasoned but not too wet to avoid soggy pastry.
- Bake until the pastry is golden brown for the best crunch and flavor.
Step 1
Heat some oil in a pan and sauté the onion for a minute or two. Add the ginger-garlic paste and cook for another minute. Toss in the chicken and cook for about 3-4 minutes. Then season with salt, chili powder, cumin seeds, and chili flakes—give it a good stir.
Step 2
Add the tomato and cook for a minute, then stir in the capsicum, cucumber, and coriander leaves. Mix everything well and turn off the heat. Stir in some mayonnaise to make the filling nice and creamy.
Step 3
In a bowl, combine the flour with salt and pepper. Gradually add water and whisk until you get a smooth batter.
Step 4
Dip two slices of bread into the batter, then coat them with breadcrumbs.
Step 5
Fry the bread slices in hot oil until they turn golden brown and crispy.
Step 6
Once fried, cut each bread slice in half. Layer some lettuce and the chicken filling inside, then add a little extra mayonnaise on top if you like.
Step 7
Your tasty chicken bread pockets are all set—enjoy!
