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Chicken Bread Pockets

INGREDIENTS:

  1. Chicken mince 250 grams (boneless)
  2. Capsicum 1 finely chopped
  3. Carrot 1 medium, finely chopped
  4. Onion 1 large, finely chopped
  5. Salt to taste
  6. Black Pepper Powder 1/2 tsp
  7. Red Chili Powder 1 tsp
  8. Ginger Garlic Paste 1 tsp
  9. Corn flour Slurry 1/2 cup 
  10. Bread 4 Slices
  11. Breadcrumbs as required
  12. Oil to deep fry the Bread Pockets
SAUCE:
  1. Cheese Sauce 1 cup
  2. Cream 100 ml.
  3. Tomato Ketchup 4-5 tbsp

METHOD:

Serving Size: 2-3


Heat oil in a pan and add the chopped onion. Stir-fry for a minute. Add the carrots and capsicum. Season with salt and sauté for a few minutes.


Add the chicken pieces. Add ginger garlic paste and red chili powder, and sauté for 5-7 minutes.


When the chicken is cooked, remove it from the flame. Transfer filling to a bowl and bring it to room temperature.

To this, add cheese sauce, cream, and tomato ketchup. Mix well.


Trim the edges of 2 slices of bread. Stack two slices together and flatten them using a rolling pin. Repeat this process with the remaining slices. 


Now dip into the corn flour slurry and then coat with breadcrumbs. 


Heat oil in a wok and deep fry the bread until it puffs up and turns golden brown in color. Cut the bread from the center to form pockets.


Stuff the pockets with the prepared filling. Garnish with chopped coriander leaves and extra cheese sauce on top if you desire.


Enjoy crispy chicken bread pockets with tomato ketchup or any dip of your choice.
























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