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Chicken pockets are made with a spicy stuffing comprising boiled and shredded chicken, onion, cheese, and a variety of spices and sauces. It is wrapped in a bread shaped like a pocket and fried on a low flame with a little bit of butter. It is very easy and quick to make chicken pockets at home. Discover the steps from my easy recipe.

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KEY TAKEAWAYS

Chicken pockets are a delightful snack item, especially for kids.
Serve them as is or with tomato ketchup, green chutney, mayo, or yogurt dip.

Chicken pocket tastes, spicy, creamy and slightly savory.
Other similar pockets are cheese pockets, mutton pockets, paneer pockets, prawn pockets, and veg pockets.

The Ingredients:

To make the chicken stuffing:

1 cup chicken (boiled, shredded)
1 tbsp cooking oil
½ tsp cumin seeds
1 tsp ginger and garlic (finely chopped)
1 piece green chili (finely chopped)
1 piece onion (medium size, finely chopped)
1 tsp chili flakes
1/3 tsp black pepper (crushed)
1 tsp mixed herbs
½ tsp garam masala powder
½ tsp salt
2 tbsp capsicum (finely chopped)
2 tbsp carrots (finely chopped)
1/3 cup milk
1 piece cheese slice
1/3 tsp soya sauce
1 tsp Schezwan sauce

To make the chicken pockets:

Bread slices (as many required)
Cheese (grated, as required)
Chili flakes (as required)
Oregano (as required)

To fry the chicken pockets:

1 tbsp butter

I got this recipe here from my son’s school van driver’s wife. One day, while we were waiting to pick up our sons after school, we were talking about how difficult it is to think and make new items for tiffing for our sons when she suggested I try this item. It is rich in taste and flavor, enough to appeal to the kids. She described the steps to me and I recorded it on my phone.

I tried making it the following day. My husband was delighted, and my sons said it tasted like “outside tiffin.” Now, this dish reminds me how meaningful even small everyday connections can become when we take a moment to ask, taste, and share.

How to Make Chicken Pockets? (Step by Step Guide with Images)

Step 1: In a frying pan, heat 1 tbsp of cooking oil on a medium flame. When the oil is hot, add ½ tsp of cumin seeds, 1 tsp of ginger and garlic (finely chopped), and a piece of green chili (finely chopped) to it and cook it for 30 seconds. Now, add 1 piece of onion (medium size, finely chopped) to it and cook it for a minute or so.

Step 2: Now, when the onions turn slightly golden brown in color, add a cup of boiled and shredded chicken to it. Mix nicely and cook for about two minutes.

Step 3: Now, add 1 tsp of chili flakes, 1/3 tsp of black pepper (crushed), 1 tsp of mixed herbs, ½ tsp of garam masala powder, ½ tsp of salt, 2 tbsp of capsicum (finely chopped) and 2 tbsp of finely chopped carrots to it. Mix them nicely and cook for another two to three minutes on a medium flame. When the mixture is cooked nicely, add 1/3 cup of milk to it along with a piece of cheese slice, 1/3 tsp of soya sauce, and 1 tsp of Schezwan sauce. Mix and cook for another minute or so on medium flame. When it is done, turn the flame of the gas stove off and let the stuffing cool down a bit.

Step 4: While the mixture cools down, take a slice of bread and roll it to flatten. Cut it diagonally. Now, apply water on the diagonal sides.

Step 5: Fold the diagonal as shown in the image below. Press the sides from inside out to form a pocket.

Step 6: Fill the pocket with chicken stuffing. Put some grated cheese as well. Sprinkle some chili flakes and oregano on it to complete the chicken pocket.

Step 7: Repeat the process to make all the pockets and keep them on a plate aside.

Step 8: Now, in a frying pan, heat 1 tbsp of butter on a low flame and put as many chicken pockets as it can accommodate. Cover the pan and let them cook for about three minutes or so on a low flame. Remove when done.