Simple Chicken Pockets, these are easy to make and store. I’m sure all of you have made these pockets before, probably with a different name (functionally they are very similar to samosas albeit structurally different). A pocket is a single piece of folded or hollowed bread, such as a pita, tortilla, or even a wrapping (such as the ones used to make egg rolls) cooked with a filling/stuffing (source: Google). I learned this recipe a long time ago and funny enough it was labeled chicken doughnuts. Now that messes with my existing food nomenclature and my concept of doughnuts a bit too much, and so over the years I realised that this was just a made-up name :).
A basic pocket sandwich uses just one single piece of folded dough but just for my own convenience I cut two circles and overlap them. I like the resulting shape, anyways I love these because these are so versatile and you can experiment with various filling. I’m making a simple chicken filling that is time and kids tested. Just writing about these makes my mouth water. You can substitute a vegetarian filling or even leftovers. These taste good with almost everything (and on their own as well).
For the dough:
- 3 cup flour
- 1 packet instant yeast
- 1 tbsp sugar
- 2 tbsp dry milk
- 1/4 cup butter, room temperature
- 1 egg
- In a large bowl mix together all the dry ingredients.
- Now make a hole in the center of the flour mix and add the butter and egg.
- Mix it with a fork.
- Knead the dough using luke-warm water, cover and put aside to rise for at least an hour or until it doubles in size.
Behold, the filling:
- flour (to sprinkle)
- 1 cup shredded chicken (cooked)
- 1 tsp butter
- salt, to taste
- 1/2 tsp crushed black pepper
- 1/2 cup cabbage
- 1 green chili, chopped
- 1 tbsp chopped cilantro
- 1 spring onions, chopped
- Turn the stove on and melt the butter on low heat. Mix together the shredded chicken, crushed black pepper and salt. Cook this for a few minutes.
- Add the cabbage, cilantro and spring onions/scallions. If you are the adventurous type and are able to handle spicy food then add green chillis as well. Mix well and turn off the heat.
- Set aside for now.
- Whisk one egg and set aside, we will use this an egg-wash, and for securing the edges of the pockets.
- On a flat surface, sprinkle some flour and roll out the dough.
- Using a round shaped cutter, cut circles.
- Now place the filling that we made earlier in the center of one circle. this is our circle 1. Apply egg-wash on the sides.
- Now apply egg wash on the sides of a circle with no filling inside. circle 2. Using this circle cover the first circle.
- Using a fork, close the sides really well.
- Repeat and make all of the pockets first. cover and let them sit for about 2 hours.
- Apply the egg-wash on top when ready for frying.
- Now heat oil in a pan and deep-fry until golden brown.
- You can also bake these, pre-heat the oven on 220°c and bake for about 10-12 minutes.
- Serve warm.
I prefer frying these over baking or air frying as I feel frying gives them a better texture and they are softer (could me my bias towards Samosas). Baking is healthier, so you get the best of both worlds but they can turn out a bit dry (still scrumptious, though).
Thank you for all your love and support. Let’s dig in.
Aa jao bachon “chicken pockets” tayyar hain!!