Pita Pockets

Name: Pita Pockets
Yield: 8 servings
Cuisine: Pakistani
Ingredients: For Chicken Marination:; 500 gms boneless chicken; salt as per taste; 2 tsps red chilli powder; 2 tsps haldi; 1 tsp garam masala powder; 1 tsp vinegar; 0.5 tsp black pepper powder; 4 tbsps olive oil; Mayonnaise for filling :; 1 cup white mayonnaise; 6-8 green chilies (make thick paste); pinch salt; 2 large cucumbers thinly sliced; 2 large tomatoes thinly sliced; 4 pita breads; some butter for toasting Pita breads

Mehwish Asad Bari @cook_20048750

Pita Pockets

Mehwish Asad Bari @cook_20048750

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Ingredients

8 servings

For Chicken Marination:
500 gmsboneless chicken
salt as per taste
2tsps red chilli powder
2tsps haldi
1 tspgaram masala powder
1 tspvinegar
0.5 tspblack pepper powder
4 tbspsolive oil
Mayonnaise for filling :
1 cupwhite mayonnaise
6-8green chilies (make thick paste)
pinchsalt
2large cucumbers thinly sliced
2large tomatoes thinly sliced
4pita breads
some butter for toasting Pita breads

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Steps

1

Marinate chicken in given ingredients for at least 4 hours. Then cook on low heat for 25 minutes. When it's completely dry & cool, use a fork to shred chicken. Set aside.
2

Take a frying pan and heat up some butter. Toast the pita breads on both sides giving each side at least 30 secs. When cool, cut in halves with a sharp knife. Make packet in each half using the same knife.
3

Mix mayonnaise with chilli paste and some salt. Reduce the number of chilies if you don't want it too hot. Gather all the ingredients.
4

Now take one pita packet and smear it with about a tsp of mayonnaise. Next, start the filling by lining up cucumbers at one side. Then add tomatoes on the other side, keeping the center empty. With hand or help of a tsp fill in the shredded chicken.
5

Toast again if required, giving each side not more then 20 secs. You can also add cheese to this filling. Serve medium hot.