Chicken Filled Bread Pockets is a perfect go to snack to prepare for iftar and tea-time. Delicious and cheesy chicken filled Bread Pockets served with sweet and tangy sauce is all you need to treat your taste buds. Try out these Bread Chicken Pockets and let us know how they turned out.
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Bread Chicken Pockets
Ingredients for Chicken Filling:
Oil 1 tbsp
Chicken (boiled & shredded) 250 g
Chili sauce 1 tsp
Soy sauce 1 tbsp
Red chili flakes 1 tsp
Black pepper powder 1 tsp
Ketchup 2 tbsp
Mozzarella cheese (grated) 150 g
Ingredients for Batter:
All-purpose flour 2 tbsp
Water as required
Ingredients for Assembling:
Bread slices as required
Chicken filling as required
Batter as required
Oil (for frying) as required
Ingredients for Ketchup Mustard Dip:
Ketchup 2 cups
Mustard paste 3 tbsp
Soy sauce 2 tbsp
Garlic (chopped) 1 tsp
Vinegar 1/2 tsp
Black pepper powder 1/2 tsp
Directions for Chicken Filling Preparation:
1. In a pan heat oil and add chicken. Cook for 1-2 minutes.
2. Now add chili sauce, soy sauce, red chili flakes, black pepper powder and cook for 2 minutes.
3. Add ketchup, mozzarella cheese and cook until cheese melts. Your chicken filling is ready.
Directions for Batter Preparation:
4. In a bowl add flour and water. Mix it well and your batter is ready.
Directions for Assembling:
5. Take 2 bread slices, cut them round cutter and set aside.
6. Place the chicken filling on round bread slice.
7. Brush the prepared batter on sides of slice, place another round bread slice on top and press from sides to combine the edges.
8. In a pot heat oil and add prepared bread chicken pockets. Deep fry until golden brown in color.
9. Your Bread Chicken Pockets are ready.
Directions for Ketchup Mustard Sauce Preparation:
10. In a bowl add ketchup, mustard paste, soy sauce, garlic, vinegar, black pepper powder and mix well. Your Ketchup Mustard Sauce is ready.
11. Serve with Bread Chicken Pockets and enjoy.
Preparation time: 10-15 mins
Cooking time: 20-25 mins
Servings: 4-5
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