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Mutton pockets are made with minced mutton stuffing cooked in a mixture of ginger, garlic, onions and a lot of other spices. It is then wrapped with samosa patti and fried to perfection. It is not difficult to make mutton pockets at home. Read my recipe to learn the steps.

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KEY TAKEAWAYS

Mutton pockets is a popular snack item.
Serve them along with tomato ketchup, green chutney, tamarind chutney, yogurt dip, or mustard sauce.
Mutton pockets taste slightly spicy and creamy.
Other similar recipes are chicken pockets, paneer pockets, cheese pockets, and vegetable pockets.

The Ingredients:

To make the mutton stuffing:

250 grams mutton (minced)
1 tsp cooking oil
1 tsp ginger garlic paste
1 tsp green chilies (finely chopped)
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander seed powder
Salt to taste
1 tsp garam masala powder
1 tsp chili flakes
Coriander leaves (a handful, finely chopped)
Mint leaves (a handful, finely chopped)
2 pieces onions (finely chopped)

To make the mutton pockets:

Samosa Patti (as required)
Cheese slices (as required, each cut into four pieces)

To make the flour paste:

1 tbsp refined wheat flour (maida)
1 tbsp water

To fry the mutton pockets:

Cooking oil (an adequate amount)

I learned this recipe from my father-in-law’s childhood friend, who visited us after many years. Over tea, he spoke of meals from their village and mentioned this one fondly. I quickly asked for the recipe. He was happy to share and even showed me a few tricks.

I made it for a Sunday evening snack. My husband was emotional, and my boys said it “tasted like old stories.” Now, this is our frequent snack item. That afternoon reminded me that family is not just about blood—it is about memories, flavors, and old friends who still bring new things to the table.

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

Step 1: Take a kadai or frying pan and heat 1 tsp of cooking oil on a medium flame. When it is hot, put 1 tsp of ginger garlic paste in it. Stir and fry them for about 20 seconds. Then, add 1 tsp of green chilies (finely chopped) to it and fry them for 20 seconds as well.

Step 2: Now, add 250 grams of minced mutton and mix nicely with the ingredients. Sauté for 3 to 4 minutes on a medium flame or until the moisture dries up and the mutton changes its color as shown in the image below.

Step 3: Now, add ½ tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander seed powder, salt to taste, 1 tsp of garam masala powder, and 1 tsp of chili flakes and mix them nicely with the mutton. Fry them for another 2 to 3 minutes on a medium flame.

Step 4: Follow it up with a handful of finely chopped coriander leaves and mint leaves along with 2 pieces onions (finely chopped). Mix them nicely and sauté them for another 2 to 3 minutes.

Step 5: The mutton stuffing is ready. Switch off the flame, transfer it to a bowl and set it aside to let it cool down.

Step 6: Now, take a cheese slice and cut it into four equal parts as shown in the image below.

Step 7: Then, arrange the samosa patti as shown in the image below.

Step 8: Place a piece of cheese in the middle. Put a tablespoon of the mutton stuffing on top of it. Put another slice of cheese on top of the minced mutton stuffing. Also, apply flour paste on one of the horizontal sides of the samosa patti.

Step 9: Now, fold and press it as shown in the image below. Similarly, apply flour paste on the top vertical section of the samosa patti and fold it.

Step 10: Repeat for the other two sides, starting with the horizontal section first, to complete the mutton pocket. Repeat the process to make all the mutton pockets.

Step 11: Now, heat an adequate amount of cooking oil in a kadai on a high flame. When it is hot, reduce the flame to medium and then put the mutton pockets carefully in it, one by one.