Chicken Bread Pocket or Bread Chicken Pocket is a very crispy and tasty chicken snack. Bread Chicken Pocket is a boneless chicken snacks recipe, prepared by rolling out bread slices and filled with a stuffing made from shredded chicken. These Chicken Pockets are very crispy on the outside and flavourful because of the chicken stuffing.
In todays' video on SheebasCookeryWorld, we will see the recipe of crispy and tasty Bread Chicken Pockets. You can make this for your kids and they would just love it. You can even have it during your tea time. So this dish is an excellent tea time snack and also a kids snack.
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0:00 Introduction
0:20 Marinate and Shred Chicken
0:54 Prepare Stuffing
1:44 Prepare Bread Pockets
3:16 Coat with Breadcrumbs
4:11 Deep Fry Bread Pockets
4:58 Like and Subscribe
This recipe makes 6 chicken bread pockets.
Ingredients:
For the Shredded Chicken -
Boneless Chicken - 100 gms
Turmeric Powder - 1/4 tsp
Salt - 1/2 tsp
Black Pepper Powder - 1/2 tsp
For the Chicken Stuffing -
Oil - 1.5 tbsp
Chopped Onion - 1 big
Salt - 1/4 tsp
Crushed Ginger Garlic - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Chopped Curry Leaves - 1 tbsp
Chopped Coriander Leaves - 2 tbsp
For the Bread Pockets -
White Bread Slices - 6
Maida paste - to seal the pockets
Oil - for frying
Preparation:
Cook the chicken along with turmeric powder, salt and black pepper powder.
Add 1/2 cup water to it and pressure cook until 3 whistles.
Shred the cooked chicken and set it aside.
To prepare the stuffing, pour oil into a pan.
Once the oil turns hot, add in chopped onion, salt and saute until the onions turn soft.
Add crushed ginger garlic and saute until the raw smell is gone.
Add turmeric powder, red chilli powder, Garam Masala and saute until raw smell is gone.
Add shredded chicken and mix well.
Add chopped curry leaves and coriander leaves.
Mix well and set aside.
To prepare the bread pockets, cut the edges of the bread slices.
Roll out the bread slices using a rolling pin.
Place 2 to 3 spoons of the stuffing in the centre.
Apply the maida paste along the edges and seal the pockets.
Prepare all the bread pockets in the same way.
To make the bread pockets crispy, dip them in egg and coat with breadcrumbs.
We can freeze these bread pockets in an air tight container and store for upto a week.
To fry the bread pockets, pour oil into a pan.
Once the oil turns hot, drop in the bread pockets one by one.
Set the flame on medium and fry the bread pockets until crisp and golden brown on both the sides.
Remove onto a kitchen towel to get rid of the excess oil.
Crispy and Tasty Chicken Bread Pockets are ready to be served. You can have them just like that or along with some tomato ketchup.
Do try this and let me know your feedback in the comments section.
Do not forget to like and share this video!!
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27 июн 2024
