Chicken Masala Pockets
Chicken Masala Pockets

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken masala pockets. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Masala Pockets is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Chicken Masala Pockets is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken masala pockets using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chicken Masala Pockets:
  1. Get 2 cups Maida/All purpose flour
  2. Prepare Salt
  3. Take Water
  4. Prepare Oil - for deep frying
  5. Get For Filling
  6. Get 250 gms - Chicken Boneless
  7. Take 1/4 Tsp + 1/2 Tsp - Turmeric powder
  8. Get 1 Tsp + 3 Tsp (according to taste) - Red Chilly powder
  9. Make ready 2-3 Tsp (according to taste) - Pepper powder
  10. Make ready 2 medium- Onion (Finely chopped)
  11. Take 3 - Green chilly chopped
  12. Make ready 2 Tsp - Ginger-garlic paste
  13. Prepare 1/2 Tsp - Fennel seeds
  14. Make ready 1/2 Tsp - Garam Masala
  15. Prepare Salt
  16. Prepare 2-3 Tbsp- Oil
Instructions to make Chicken Masala Pockets:
  1. It would be better if we make the filling first and keep it to cool.
  2. Cook chicken in a kadai by adding 1/4 Tsp turmeric,1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed. Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.
  3. Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns pink to light brown. Add ginger-garlic paste and green chilly. Saute till the raw smells leaves.
  4. Now add 1/ Tsp turmeric powder, 3 Tsp red chilly powder, and and pepper powder. Saute for 2-4 minutes.
  5. Now add crushed chicken,garam masala and fennel seeds to it. Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling.
  6. Make a dough of the maida, salt and water. Keep it as you do for poori's or chapathi's. The dough shouldn't be too soft.Keep it covered for 10 minutes and pinch out balls as you do for chapathi/poori.
  7. Flatten them using a rolling pin. Fill in the prepared masala, as shown in the pics.
  8. Cover and seal all the sides properly, cut it using a pizza cutter or a knife or any cutter shapes you have.
  10. Deep fry them on both the sides until golden brown.
  11. Serve hot with ketchup or just as it is with your evening tea/ coffee. Chicken Masala Pockets ready… Enjoy!!!

So that is going to wrap this up with this exceptional food chicken masala pockets recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!