Pastry Pockets with Chicken Filling

Ingredients 0/22

Ingredient Image

Step 1

Heat some oil in a pan and sauté the chopped onion for a couple of minutes. Add ginger-garlic paste and cook for another minute. Toss in the chicken and cook until it’s no longer pink, about 3-4 minutes. Season with salt, chili powder, cumin seeds, and chili flakes, then mix everything well.

Step 2

Add the chopped tomato and cook for a minute. Stir in the diced capsicum, cucumber, and fresh coriander leaves. Give it a good mix and turn off the heat. Stir in some mayonnaise to make the filling creamy.

Step 3

In a bowl, combine flour, salt, and pepper. Slowly add water and whisk until you get a smooth batter.

Step 4

Take two slices of bread and dip them in the batter, then coat them evenly with breadcrumbs.

Step 5

Fry the coated bread slices in hot oil until they turn golden brown and crispy. Drain on paper towels.

Step 6

Cut each fried bread slice in half, then layer with lettuce and the chicken filling. Add a little extra mayonnaise on top if you like.

Step 7

Serve your tasty chicken bread pockets warm and enjoy!