Chicken Masala Pockets

Name: Chicken Masala Pockets
Cuisine: Indian
Ingredients: 2 cups Maida/All purpose flour; Salt; Water; Oil - for deep frying; For Filling; 250 gms - Chicken Boneless; 1/4 Tsp + 1/2 Tsp - Turmeric powder; 1 Tsp + 3 Tsp (according to taste) - Red Chilly powder; 2-3 Tsp (according to taste) - Pepper powder; 2 medium- Onion (Finely chopped); 3 - Green chilly chopped; 2 Tsp - Ginger-garlic paste; 1/2 Tsp - Fennel seeds; 1/2 Tsp - Garam Masala; Salt; 2-3 Tbsp- Oil

Preetha Soumyan @cook_7800219

India

Chicken Masala Pockets

Preetha Soumyan @cook_7800219

Saved

Ingredients

2 cupsMaida/All purpose flour
Salt
Water
Oil - for deep frying
For Filling
250 gms- Chicken Boneless
1/4 Tsp+ 1/2 Tsp - Turmeric powder
1 Tsp+ 3 Tsp (according to taste) - Red Chilly powder
2-3 Tsp(according to taste) - Pepper powder
2medium- Onion (Finely chopped)
3- Green chilly chopped
2 Tsp- Ginger-garlic paste
1/2 Tsp- Fennel seeds
1/2 Tsp- Garam Masala
Salt
2-3Tbsp- Oil

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Steps

1

It would be better if we make the filling first and keep it to cool.
2

Cook chicken in a kadai by adding 1/4 Tsp turmeric,1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed. Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.
3

Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns pink to light brown. Add ginger-garlic paste and green chilly. Saute till the raw smells leaves.
4

Now add 1/ Tsp turmeric powder, 3 Tsp red chilly powder, and and pepper powder. Saute for 2-4 minutes.
5

Now add crushed chicken,garam masala and fennel seeds to it. Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling.
6

Make a dough of the maida, salt and water. Keep it as you do for poori's or chapathi's. The dough shouldn't be too soft.Keep it covered for 10 minutes and pinch out balls as you do for chapathi/poori.
7

Flatten them using a rolling pin. Fill in the prepared masala, as shown in the pics.
8

Cover and seal all the sides properly, cut it using a pizza cutter or a knife or any cutter shapes you have.
9
10

Deep fry them on both the sides until golden brown.
11

Serve hot with ketchup or just as it is with your evening tea/ coffee. Chicken Masala Pockets ready... Enjoy!!!