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Chicken Bread Pockets

INGREDIENTS:

  1. Chicken mince 250 grams (boneless)
  2. Capsicum 1 cut into small cubes
  3. Carrot 1 medium cubed or grated
  4. Onion 1 large chopped
  5. Salt as per taste
  6. Black pepper powder 1/2 tsp
  7. Red chili powder 1 tsp
  8. Ginger garlic paste 1 tsp
  9. Eggs 2
  10. Bread 4 slices
  11. Breadcrumbs as required
  12. Oil to deep fry the bread
SAUCE:
  1. Mayonnaise 1 cup
  2. Cheese Sauce 1 cup
  3. Cream 100 ml.
  4. Tomato Ketchup 4-5 tbsp

METHOD:

Serving Size: 2-3


Heat oil in a pan and add the chopped onion. Stir-fry for a minute. Add the carrots and capsicum. Season with salt and sauté for few minutes.

Add the chicken pieces. Add ginger garlic paste and red chili powder and sauté for 5-7 minutes.

When the chicken is cooked, remove from flame. Transfer filling to a bowl and bring it to room temperature.

To this add mayonnaise, cheese sauce, cream and tomato ketchup. Mix well.

Trim the edges of 2 slices of bread. Stack two slices together and flatten them using a rolling pin Repeat this process with the remaining slices. 

Now dip into beaten egg and then coat with breadcrumbs. 

Heat oil in a wok and deep fry the bread until they puff up and turn golden brown in color. Cut the bread from the center to form pockets.

Stuff the pockets with the prepared filling. Garnish with chopped coriander leaves and extra cheese sauce on top if you desire.

Enjoy crispy chicken bread pockets with any dip of your choice.























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