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⭐ Creamy Chicken Pockets Recipe
Ingredients
For Dough:
All-purpose flour (maida) – 2 cups
Salt – ½ tsp
Oil or ghee – 3 tbsp
Water – approx. ½ cup (adjust as needed)
Creamy Chicken Filling
Chicken mince – 250 g
Oil – 2 tbsp
Garlic paste – ½ tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Red chili powder – ¼ tsp
Cream – 3–4 tbsp
Cornstarch – 1 tsp (for thickening)
Water – 2–3 tbsp (for cornstarch slurry)
Fresh coriander – 2 tbsp, chopped
For Frying
Oil – enough for deep frying
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Method
1. Make the Dough
1. In a large bowl, mix flour and salt.
2. Add oil/ghee and rub it in with your fingers until mixture is crumbly.
3. Gradually add water, kneading to a firm, smooth dough (like samosa dough).
4. Cover with a damp cloth and let rest for 20–30 minutes.
2. Prepare the Creamy Chicken Filling
1. Heat oil in a pan. Add chicken and cook until almost done.
2. Season with salt, pepper, red chili powder.
3. In a small bowl, mix cornstarch + water to make a slurry.
4. Add cornstarch slurry to the chicken. Cook on low heat until thick. Add cream and mix.
5. Mix in chopped coriander. Let it cool completely (important, or dough will get soggy).
3. Assemble the Pockets
1. Roll the dough into a thin sheet (½ cm thick).
2. Cut into rectangles (approx. 3x4 inches).
3. Place 1–2 tbsp of filling in the center of each rectangle.
4. Fold the rectangle over (like a pocket) and press edges firmly with a fork to seal.
4. Fry the Pockets
1. Heat oil in a deep pan over medium heat.
2. Fry pockets in batches until golden brown and crispy.
3. Remove and drain on paper towels.
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Serving Suggestion
Serve hot with ketchup, mint chutney, or any dipping sauce.
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