Easy Chicken Bread Pockets Recipe
Introduction
These Easy Chicken Bread Pockets are a delicious and crispy snack, perfect for any time of the day. Filled with a flavorful chicken and pea mixture, they are simple to make and sure to impress your family and friends.
Ingredients
- 2 Onions, chopped
- 1 tbsp. Ginger-Garlic paste
- ½ Tomato, chopped
- ½ tsp. Kashmiri chili powder
- ¼ tsp. Turmeric powder
- 2 tsp. Tomato ketchup
- 2 tsp. Mayonnaise
- ½ cup Chicken, boiled and shredded
- ½ cup Green peas (frozen works fine)
- Oil for deep frying
- Salt to taste
- 10 Bread slices
- 1½ cups Bread crumbs
- 1 Egg, beaten
Instructions
- Step 1: Heat a tablespoon of oil in a pan. Sauté the chopped onions until softened and golden brown, then stir in the ginger-garlic paste and cook for a minute.
- Step 2: Add the chopped tomatoes and cook until they become soft and mushy.
- Step 3: Mix in the Kashmiri chili powder, turmeric powder, tomato ketchup, and mayonnaise. Stir well to combine everything.
- Step 4: Add the green peas and sauté briefly before tossing in the boiled, shredded chicken. Coat the chicken well with the spices and turn off the heat. Set aside the filling.
- Step 5: Remove the crusts from the bread slices. Stack two slices together and flatten them with a rolling pin. Use a cookie cutter or a large lid to cut out circles from the flattened bread. Save leftover bread pieces to make breadcrumbs.
- Step 6: Repeat the cutting process to get about 10 bread circles. Dip each circle into the beaten egg, then coat it evenly with breadcrumbs.
- Step 7: Heat oil in a wok or deep frying pan. Deep fry the bread circles until they puff up and turn golden brown. Remove and drain on paper towels.
- Step 8: Once cooled, carefully cut each circle from the center to form a pocket. Stuff the pockets with the prepared chicken filling and some extra chopped tomatoes if desired. Serve hot and enjoy!
Tips & Variations
- Use fresh peas if available for a sweeter taste and better texture.
- You can substitute mayonnaise with yogurt for a lighter filling.
- Adjust chili powder to your spice preference.
- For an easier option, bake the bread pockets at 375°F (190°C) for 10-12 minutes instead of deep frying.
Storage
Store any leftover bread pockets in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to keep them crispy. Avoid microwaving, as it can make the bread soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of bread for these pockets?
Yes, white sandwich bread works best due to its soft texture, but you can also try whole wheat or multigrain bread for a healthier twist.
Is it necessary to deep fry the bread pockets?
No, you can bake them for a lighter version. Simply brush with oil and bake in a preheated oven at 375°F (190°C) until golden and crispy.
Print
Easy Chicken Bread Pockets Recipe
- Total Time: 35 minutes
- Yield: 10 bread pockets 1x
Description
Easy Chicken Bread Pockets are a delightful and crispy snack made with a flavorful chicken and green pea filling enclosed in golden deep-fried bread pockets. Perfect for appetizers or tea-time treats, these pockets combine spiced chicken masala with crunchy outer bread, making them irresistibly tasty and satisfying.
Ingredients
Filling Ingredients
- 2 Onions, chopped
- 1 tbsp Ginger-Garlic paste
- ½ Tomato, chopped
- ½ tsp Kashmiri chili powder
- ¼ tsp Turmeric powder
- 2 tsp Tomato ketchup
- 2 tsp Mayonnaise
- ½ cup Chicken, boiled and shredded
- ½ cup Green peas (frozen)
- Salt to taste
- Oil for cooking and deep frying
Bread Pocket Ingredients
- 10 Bread slices
- 1½ cups Bread crumbs
- 1 Egg, beaten
Instructions
- Prepare the Chicken Filling: Heat a tablespoon of oil in a pan. Sauté the chopped onions until softened and golden brown. Stir in the ginger-garlic paste and cook until fragrant. Add the chopped tomatoes and continue to cook until they are soft and mushy.
- Add Spices and Sauces: Mix in the Kashmiri chili powder and turmeric powder thoroughly. Then add the tomato ketchup and mayonnaise, stirring well to combine all the flavors.
- Cook Vegetables and Chicken: Toss in the frozen green peas and sauté briefly to incorporate. Add the boiled and shredded chicken pieces, mixing well so they are coated evenly with the masala. Turn off the heat and set the filling aside to cool.
- Prepare Bread Circles: Remove crusts from the bread slices. Stack two slices and flatten them with a rolling pin. Use a cookie cutter or a large lid to cut out circles from the flattened bread. Save leftover bread pieces for breadcrumbs.
- Coat Bread Circles: Dip each cut bread circle into the beaten egg, then coat thoroughly with breadcrumbs, ensuring even coverage.
- Deep Fry Bread Circles: Heat oil in a wok or deep frying pan. Deep fry the coated bread circles until they puff up and turn golden brown. Remove and drain on paper towels to eliminate excess oil.
- Assemble the Bread Pockets: Once cooled, carefully cut each fried bread circle in the center to form a pocket. Stuff each pocket with the prepared chicken filling and some chopped tomatoes for freshness.
- Serve: Serve the hot chicken bread pockets immediately and enjoy this crispy, savory treat.
Notes
- Ensure the chicken is fully cooked and shredded finely for best filling consistency.
- Be careful while frying to avoid burning the bread pockets; fry on medium heat for an even golden color.
- Use fresh ingredients for the filling to enhance flavor.
- Leftover bread crusts can be dried and crushed to make the breadcrumbs.
- These pockets are best served hot to enjoy the crispy exterior and warm filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Chicken bread pockets, crispy bread snacks, chicken filling, deep-fried snacks, Indian appetizer
