Stuffed Chicken Pockets Recipe With Mint Mayo Recipe

Name: Stuffed Chicken Pockets Recipe With Mint Mayo Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Chicken (250 grams Boneless chicken cut into small pieces); 2 tbsp Mint Mayo (2 tablespoon Del Monte Mint Mayo); 1 piece Ginger (1 inch Ginger grated); 3 cloves Garlic (3 cloves Garlic grated); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns coarsely pounded); 2 sprig Mint (2 sprig Mint Leaves (Pudina) finely chopped); 2 sprig Cilantro (2 sprig Coriander (Dhania) Leaves finely chopped); 1 tsp White Wine Vinegar (1 teaspoon Vinegar); 1 tsp Table Salt (1/2 teaspoon Salt + 1/2 teaspoon Salt); 1 tbsp Vegetable Oil (1 tablespoon Oil + Oil required for deep frying); ½ cup All-Purpose Flour (1/2 cup All Purpose Flour (Maida)); 1 tsp Clarified Butter (1 teaspoon Ghee); ½ cup Water (1/2 cup Lukewarm Water)

Stuffed Chicken Pockets Recipe With Mint Mayo Recipe - Continental Party Appetizer & Starter Recipes (Indian)

40 minIndian

Servings2

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Steps

1To begin making the Stuffed Chicken Pockets Recipe With Mint Mayo recipe, clean and wash chicken pieces nicely and keep aside.
2In a mixing bowl, add del monte mint mayo along with ginger garlic paste, crushed black pepper and mix to make a fine paste.
3Add chicken pieces to the paste and mix them nicely. Clang wrap the bowl and marinade for 30 minutes before cooking.
4Heat 1 tablespoon oil in a non stick wok/pan and add the marinated chicken, stir fry the chicken till the raw smell goes off.
5Add finely chopped coriander and mint along with vinegar and stir well.
6Cook in medium to low flame till the chicken is cooked well. Adjust salt if required.
7Once the chicken is cooked, turn off the heat and allow it to cool down completely.
8Meanwhile start preparing the dough. For making the dough, sieve flour in a bowl and add ghee and salt to it.
9Gradually start adding warm water and knead to make a firm dough. Cover the dough with a kitchen towel and keep aside to rest for 5 minutes.
10Heat oil in a wok/kadhai (for deep frying), while the oil is heating, pinch a large ball sized dough and roll out to make a large chapatti on the dusted counter.
11Take a pizza cutter or a knife and cut the rolled out dough into 4”x4” inches square.
12Keep a bowl of water ready on the counter before you start making the pockets.
13Take a square and add spoonful of prepared chicken, place it in the centre.
14Wet the four sides of the square with water with the help of your index finger.
15Take another square and place it over the bottom square such that it covers the filling placed in the centre.
16Gently press the sides and seal them well. Take a fork and make impression on the sides. Similarly prepare more pockets and keep aside.
17Once the oil is piping hot, simmer the flames and carefully drop the chicken pockets in batches of 4-5 at a time.
18Fry them golden from both sides and transfer on a kitchen towel to absorb excess oil.
19Serve Stuffed Chicken Pockets Recipe With Mint Mayo along with Homemade Red Chilli Garlic Sauce Recipe for an evening snack.