Golden Crispy Chicken Cream Pockets

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Golden Crispy Chicken Cream Pockets

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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

    Directions

    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.