Chicken Pockets Recipe 😋 @sadimkhan03

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3/4 cup Water (lukewarm for dough)
• 1/2 tsp Salt (for dough)
• 1 tbsp Vegetable Oil (for dough) (helps dough stay soft)
• 300 g Chicken Breast or Thighs, boneless (cut into 1‑cm pieces)
• 3 pcs Garlic Cloves (minced)
• 1 medium Onion (finely chopped)
• 2 cups Vegetable Oil (for frying) (for deep‑frying, use a high smoke‑point oil)
• 1 tbsp Tomato Ketchup (adds slight sweetness)
• 2 tbsp Pizza Sauce (for extra flavor)
• 2 tbsp Pasta Sauce (adds richness)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1/2 tsp Red Chili Flakes (optional for extra kick)
• 1/2 tsp Dried Oregano (adds aromatic note)
• 1 tsp Salt (for seasoning) (to taste)
• 1 tbsp Butter (melted, for brushing top)
• 1 tsp Special Spice Mix (optional) (your favorite blend, e.g., garam masala)

Instructions

1. Make the Dough

   In a mixing bowl combine the sifted all‑purpose flour, 1/2 tsp salt, 1 tbsp vegetable oil and lukewarm water. Knead until smooth and elastic, about 5‑7 minutes. Cover with a damp cloth and let rest for 10 minutes.

   Time: PT10M

2. Prepare the Chicken Stuffing

   Heat 2 tbsp oil in a skillet over medium heat. Add minced garlic and chopped onion; sauté until translucent, about 3 minutes. Add the chicken pieces and cook, stirring, until they turn white and are no longer pink, roughly 7 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Season the Stuffing

   Sprinkle in red chili powder, chili flakes, dried oregano, 1 tsp salt and the optional special spice mix. Add tomato ketchup, pizza sauce and pasta sauce. Mix well and cook for another 2 minutes so the flavors meld. Remove from heat and let cool slightly.

   Time: PT4M

   Temperature: Medium heat

4. Shape the Pockets

   Divide the rested dough into 8 equal balls. On a lightly floured surface roll each ball into a 4‑inch circle. Place a generous spoonful of the chicken stuffing in the center, fold the dough over to form a semi‑circle, and press the edges together. Seal by crimping with a fork or pinching. Cut two small slits on the top of each pocket to allow steam to escape, then brush the surface with melted butter.

   Time: PT10M

5. Deep‑Fry the Pockets

   In a deep fryer or large pot heat vegetable oil to 350°F (175°C). Carefully lower a few pockets at a time; fry until golden brown and crisp, about 3‑4 minutes per side. Use a slotted spoon to remove and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

6. Serve

   Serve the chicken pockets hot, optionally with extra ketchup or a yogurt‑mint dip. They are best enjoyed immediately while crisp.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g