CHICKEN IN A POCKET

Ingredients

• All purpose flour (maida) - 2 cups
• Baking powder - a pinch
• Curd - 1/2 cup
• Salt - to taste
• Sugar - to taste
• Oil - as required
• Eggs - 2

For Stuffing

• Chicken, shredded - 500 gm
• Curd - 1/2 cup
• Capsicum, finely chopped - 2 tsp
• Green chillies, finely chopped - 1 tsp
• Onion, finely chopped - 1 large size
• Ginger-garlic, finely chopped - 1 tsp
• Garam masala powder - 1 tsp
• Kashmiri red chilli powder - 1 tsp
• Chaat masala powder - 1 tsp
• Coriander leaves, chopped - 1/2 cup

Method

In a mixing bowl, add all purpose flour, baking powder, salt, sugar and 2 tsp oil. Mix well. Add curd. Add a little warm water slowly and make soft dough. Cover the bowl with a wet towel and keep for at least 45 mins.

To make the stuff, in a mixing bowl take the shredded chicken. Add curd, garam masala powder, kashmiri red chilli powder, chaat masala powder and salt. Mix well and keep the marinated chicken in refrigerator for at least 1 hour. Heat 1 tsp oil in a pan. Add chopped ginger garlic, fry for one min. Add chopped onion and capsicum. Fry for an another min. Add the marinated chicken and green chillies. Cook it in medium high flame till it becomes completely dry. Add coriander leaves and mix well.

Take a bowl, crack the eggs. Add salt. Beat the eggs. In a frying pan, add 1 tsp oil. Put 2 tsp beaten egg and make a very small round shape omlette. Make a number of omlettes (equals to the chicken pocket you want to make) like this.

Now add 1 tsp oil to the dough. Mix well. Make equal sized balls from this dough and sprinkle flour over the ball. Now roll it to a round shape. Place one omlette on to it. Put some chicken. Now brush plain water to the edges of the round shape maida sheet. Close from all sides and make a square shape. Make all the pockets like this.

Heat oil for shallow fry. add the pockets. Turn it when looks golden brown. Fry the sides also. Serve hot with some tomato ketchup.

**you can add cheese to the stuffing.