Chicken Hot Pockets



1 ½ cups all purpose flour
1 tsp of sugar
Pinch of salt
1 tsp ghee

½ cup of par boiled shredded chicken
1½ medium sized onions finely chopped and sautéed
2 green chillies and ½ inch piece of ginger finely chopped
1/2 bowl of coriander and curry leaves {mix half, half}
½ tsp of garam masala
Salt to taste

Make soft dough out of plain flour, ghee, sugar, salt and water. Keep it aside.
B} Cook the chicken, adding salt, a pinch of chili powder, and black pepper powder.
C} Shred the cooked chicken
D} Heat oil in a pan
E} Sauté onions till it becomes soft or golden brown
F} Add ginger paste, garlic paste and chopped green chillies
G} When the onion starts getting golden brown, add Coriander and curry leaves
H} Add shredded chicken
I} Add red chilli powder, grama masala, and salt to taste
J} Sauté this on low heat, till the mixture is fully dry
K} Switch off the stove
L} Divide the dough into equal small balls
M} Roll out small thin discs out of the dough / balls
N} Add required chicken filling on one side by using a teaspoon and fold it from the other side.
O} Seal the edges together in a pattern to form a crescent shape.
P} Heat oil in a pan, and add the Chicken hot pockets one by one
Q} Fry on medium heat till slightly or golden colour

Note: The oil should be on medium heat. If it’s too hot, the dough will be only cooked on the outside, and if it’s too low heat, the Chicken hot pocket will be too oily.

Written by Farhat

Farhat Abbas


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