Stuffed Chicken Pockets Recipe With Mint Mayo Recipe
A non-veg Continental recipe with boneless chicken - cut into small pieces, del monte mint mayo, inch ginger - grated. Ready in 40 min, serves 2.
Curated byLucas Dubois🇫🇷
Instructions
25 steps- 1
To begin making the Stuffed Chicken Pockets Recipe With Mint Mayo recipe, clean and wash chicken pieces nicely and keep aside
boneless chicken - cut into small pieces(250 grams)del monte mint mayo(2 tablespoon)sprig mint leaves (pudina) - finely chopped(2) - 2
In a mixing bowl, add del monte mint mayo along with ginger garlic paste, crushed black pepper and mix to make a fine paste
del monte mint mayo(2 tablespoon)inch ginger - grated(1)cloves garlic - grated(3)whole black peppercorns - coarsely pounded(1 teaspoon)sprig mint leaves (pudina) - finely chopped(2) - 3
Add chicken pieces to the paste and mix them nicely
boneless chicken - cut into small pieces(250 grams) - 4
Clang wrap the bowl and marinade for 30 minutes before cooking
- 5
Heat 1 tablespoon oil in a non stick wok/pan and add the marinated chicken, stir fry the chicken till the raw smell goes off
boneless chicken - cut into small pieces(250 grams) - 6
Add finely chopped coriander and mint along with vinegar and stir well
del monte mint mayo(2 tablespoon)sprig mint leaves (pudina) - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(2)vinegar(1 teaspoon) - 7
Cook in medium to low flame till the chicken is cooked well
boneless chicken - cut into small pieces(250 grams) - 8
Adjust salt if required
salt(1/2 teaspoon)salt(1/2 teaspoon)sunflower oil - required for deep frying - 9
Once the chicken is cooked, turn off the heat and allow it to cool down completely
boneless chicken - cut into small pieces(250 grams) - 10
Meanwhile start preparing the dough
- 11
For making the dough, sieve flour in a bowl and add ghee and salt to it
salt(1/2 teaspoon)all purpose flour (maida)(1/2 cup)ghee(1 teaspoon)salt(1/2 teaspoon) - 12
Gradually start adding warm water and knead to make a firm dough
lukewarm water(1/2 cup) - 13
Cover the dough with a kitchen towel and keep aside to rest for 5 minutes
- 14
Heat oil in a wok/kadhai (for deep frying), while the oil is heating, pinch a large ball sized dough and roll out to make a large chapatti on the dusted counter
inch ginger - grated(1)sunflower oil - required for deep frying - 15
Take a pizza cutter or a knife and cut the rolled out dough into 4”x4” inches square
boneless chicken - cut into small pieces(250 grams)inch ginger - grated(1) - 16
Keep a bowl of water ready on the counter before you start making the pockets
lukewarm water(1/2 cup) - 17
Take a square and add spoonful of prepared chicken, place it in the centre
boneless chicken - cut into small pieces(250 grams) - 18
Wet the four sides of the square with water with the help of your index finger
lukewarm water(1/2 cup) - 19
Take another square and place it over the bottom square such that it covers the filling placed in the centre
- 20
Gently press the sides and seal them well
- 21
Take a fork and make impression on the sides
- 22
Similarly prepare more pockets and keep aside
- 23
Once the oil is piping hot, simmer the flames and carefully drop the chicken pockets in batches of 4-5 at a time
boneless chicken - cut into small pieces(250 grams) - 24
Fry them golden from both sides and transfer on a kitchen towel to absorb excess oil
- 25
Serve Stuffed Chicken Pockets Recipe With Mint Mayo along with Homemade Red Chilli Garlic Sauce Recipe for an evening snack
boneless chicken - cut into small pieces(250 grams)del monte mint mayo(2 tablespoon)cloves garlic - grated(3)sprig mint leaves (pudina) - finely chopped(2)
Rate this recipe
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Stuffed Chicken Pockets Recipe With Mint Mayo Recipe
A non-veg Continental recipe with boneless chicken - cut into small pieces, del monte mint mayo, inch ginger - grated. Ready in 40 min, serves 2.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
25 steps- 1
To begin making the Stuffed Chicken Pockets Recipe With Mint Mayo recipe, clean and wash chicken pieces nicely and keep aside
boneless chicken - cut into small pieces(250 grams)del monte mint mayo(2 tablespoon)sprig mint leaves (pudina) - finely chopped(2) - 2
In a mixing bowl, add del monte mint mayo along with ginger garlic paste, crushed black pepper and mix to make a fine paste
del monte mint mayo(2 tablespoon)inch ginger - grated(1)cloves garlic - grated(3)whole black peppercorns - coarsely pounded(1 teaspoon)sprig mint leaves (pudina) - finely chopped(2) - 3
Add chicken pieces to the paste and mix them nicely
boneless chicken - cut into small pieces(250 grams) - 4
Clang wrap the bowl and marinade for 30 minutes before cooking
- 5
Heat 1 tablespoon oil in a non stick wok/pan and add the marinated chicken, stir fry the chicken till the raw smell goes off
boneless chicken - cut into small pieces(250 grams) - 6
Add finely chopped coriander and mint along with vinegar and stir well
del monte mint mayo(2 tablespoon)sprig mint leaves (pudina) - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(2)vinegar(1 teaspoon) - 7
Cook in medium to low flame till the chicken is cooked well
boneless chicken - cut into small pieces(250 grams) - 8
Adjust salt if required
salt(1/2 teaspoon)salt(1/2 teaspoon)sunflower oil - required for deep frying - 9
Once the chicken is cooked, turn off the heat and allow it to cool down completely
boneless chicken - cut into small pieces(250 grams) - 10
Meanwhile start preparing the dough
- 11
For making the dough, sieve flour in a bowl and add ghee and salt to it
salt(1/2 teaspoon)all purpose flour (maida)(1/2 cup)ghee(1 teaspoon)salt(1/2 teaspoon) - 12
Gradually start adding warm water and knead to make a firm dough
lukewarm water(1/2 cup) - 13
Cover the dough with a kitchen towel and keep aside to rest for 5 minutes
- 14
Heat oil in a wok/kadhai (for deep frying), while the oil is heating, pinch a large ball sized dough and roll out to make a large chapatti on the dusted counter
inch ginger - grated(1)sunflower oil - required for deep frying - 15
Take a pizza cutter or a knife and cut the rolled out dough into 4”x4” inches square
boneless chicken - cut into small pieces(250 grams)inch ginger - grated(1) - 16
Keep a bowl of water ready on the counter before you start making the pockets
lukewarm water(1/2 cup) - 17
Take a square and add spoonful of prepared chicken, place it in the centre
boneless chicken - cut into small pieces(250 grams) - 18
Wet the four sides of the square with water with the help of your index finger
lukewarm water(1/2 cup) - 19
Take another square and place it over the bottom square such that it covers the filling placed in the centre
- 20
Gently press the sides and seal them well
- 21
Take a fork and make impression on the sides
- 22
Similarly prepare more pockets and keep aside
- 23
Once the oil is piping hot, simmer the flames and carefully drop the chicken pockets in batches of 4-5 at a time
boneless chicken - cut into small pieces(250 grams) - 24
Fry them golden from both sides and transfer on a kitchen towel to absorb excess oil
- 25
Serve Stuffed Chicken Pockets Recipe With Mint Mayo along with Homemade Red Chilli Garlic Sauce Recipe for an evening snack
boneless chicken - cut into small pieces(250 grams)del monte mint mayo(2 tablespoon)cloves garlic - grated(3)sprig mint leaves (pudina) - finely chopped(2)
Rate this recipe
