| Prep Time | 45 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
For Marination:
- 2 cups Boneless Chicken
- 1/2 Lemon
- 1/2 tsp Salt & Pepper
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp Chaat masala powder
- 1 tbsp curd
- 1 tbsp oil
- 1 tsp ginger garlic paste
- 1/2 cup Coriander leaves (Torn)
- 1/2 cup Mint leaves (Torn)
- green chillies (To taste)
For Pockets:
- 1/2 cup All-purpose flour dough (Kneaded with a little salt)
For Mini Omelettes:
- 2 Eggs
- 1/2 tsp Salt & Pepper
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1 tbsp oil
- 1 cup Processed cheese (Grated)
Ingredients
For Marination:
For Pockets:
For Mini Omelettes:
|
|
Instructions
- Mix all the marination ingredients in a large bowl and let it sit for 30 mins.
- Break the eggs in a small bowl and season with salt, pepper, turmeric, and red chilli powder. Whisk the eggs to mix well.
- Heat one tbsp of oil and fry the chicken mix for 7 minutes until the water dries out.
- 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.
- Roll small balls of the all-purpose flour mix to make poori-sized pockets.
- Place a mini omelette on the poori. Top with a tablespoon of cooked chicken mixture and sprinkle grated processed cheese.
- Brush a little water on the edges and fold it on all four sides to make a snug rectangular pocket.
- In a pan, pour a tbsp of oil and shallow fry the pockets till golden brown.
Serving Suggestions:
- Let the pockets rest for a few minutes before serving.
- Serve with ketchup and julienned carrots, cucumber, and onions.