Chicken Pockets Recipe
A fun take on boneless chicken, these Chicken Pockets are cheesy and delicious. They make for a fun snack that everyone will enjoy.
Servings Prep Time
4people 45minutes
Cook Time
15minutes
Servings Prep Time
4people 45minutes
Cook Time
15minutes
Ingredients
For Marination:
For Pockets:
For Mini Omelettes:
Instructions
  1. Mix all the marination ingredients in a large bowl and let it sit for 30 mins.
  2. Break the eggs in a small bowl and season with salt, pepper, turmeric, and red chilli powder. Whisk the eggs to mix well.
  3. Heat one tbsp of oil and fry the chicken mix for 7 minutes until the water dries out.
  4. In another pan, add a tsp of oil and pour the omelette mix in bits to make medley sized omelettes. Remove them from the pan once done.
  5. Roll small balls of the all-purpose flour mix to make poori-sized pockets.
  6. Place a mini omelette on the poori. Top with a tablespoon of cooked chicken mixture and sprinkle grated processed cheese.
  7. Brush a little water on the edges and fold it on all four sides to make a snug rectangular pocket.
  8. In a pan, pour a tbsp of oil and shallow fry the pockets till golden brown.
Serving Suggestions:
  1. Let the pockets rest for a few minutes before serving.
  2. Serve with ketchup and julienned carrots, cucumber, and onions.
Print Recipe
Chicken Pockets Recipe
A fun take on boneless chicken, these Chicken Pockets are cheesy and delicious. They make for a fun snack that everyone will enjoy.
Chicken Pockets Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For Marination:
For Pockets:
For Mini Omelettes:
Prep Time 45 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For Marination:
For Pockets:
For Mini Omelettes:
Chicken Pockets Recipe
Instructions
  1. Mix all the marination ingredients in a large bowl and let it sit for 30 mins.
  2. Break the eggs in a small bowl and season with salt, pepper, turmeric, and red chilli powder. Whisk the eggs to mix well.
  3. Heat one tbsp of oil and fry the chicken mix for 7 minutes until the water dries out.
  4. In another pan, add a tsp of oil and pour the omelette mix in bits to make medley sized omelettes. Remove them from the pan once done.
  5. Roll small balls of the all-purpose flour mix to make poori-sized pockets.
  6. Place a mini omelette on the poori. Top with a tablespoon of cooked chicken mixture and sprinkle grated processed cheese.
  7. Brush a little water on the edges and fold it on all four sides to make a snug rectangular pocket.
  8. In a pan, pour a tbsp of oil and shallow fry the pockets till golden brown.
Serving Suggestions:
  1. Let the pockets rest for a few minutes before serving.
  2. Serve with ketchup and julienned carrots, cucumber, and onions.