Stuffed Chicken Pockets with Mint Mayo Recipe
Delight your taste buds with these delicious Stuffed Chicken Pockets with Mint Mayo β a perfect appetizer to elevate any occasion. These crispy, golden pockets are filled with tender, well-seasoned chicken and complemented by the coolness of mint mayo, creating an irresistible combination of flavors. Whether you’re preparing for a family gathering or a special evening snack, this dish is bound to impress.
Ingredients:
Hereβs what youβll need to create these scrumptious stuffed chicken pockets:
| Ingredient | Quantity |
|---|---|
| Boneless Chicken (cut into small pieces) | 250 grams |
| Del Monte Mint Mayo | 2 tablespoons |
| Fresh Ginger (grated) | 1-inch piece |
| Garlic (grated) | 3 cloves |
| Whole Black Peppercorns (coarsely pounded) | 1 teaspoon |
| Mint Leaves (finely chopped) | 2 sprigs |
| Coriander Leaves (finely chopped) | 2 sprigs |
| Vinegar | 1 teaspoon |
| Salt | 1/2 teaspoon (to taste) |
| Sunflower Oil | 1 tablespoon + for frying |
| All Purpose Flour (Maida) | 1/2 cup |
| Ghee | 1 teaspoon |
| Lukewarm Water | 1/2 cup |
| Sunflower Oil (for deep frying) | As needed |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: Continental
Course: Appetizer
Diet: Non-Vegetarian
Instructions:
Step 1: Marinate the Chicken
- Clean and wash the chicken thoroughly and set it aside.
- In a mixing bowl, combine Del Monte Mint Mayo, grated ginger, grated garlic, and coarsely pounded black pepper. Stir well to form a smooth paste.
- Add the chicken pieces into the mixture and toss them to coat evenly.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the flavors meld.
Step 2: Cook the Chicken Filling
- Heat 1 tablespoon of sunflower oil in a non-stick pan or wok over medium heat.
- Add the marinated chicken to the pan and stir-fry until the raw smell disappears and the chicken begins to brown slightly.
- Once the chicken is partially cooked, add the finely chopped coriander and mint leaves. Stir them in.
- Pour in 1 teaspoon of vinegar and cook on low to medium heat until the chicken is fully cooked, and the flavors are well combined. Taste and adjust salt if necessary.
- Once cooked, turn off the heat and let the filling cool completely.
Step 3: Prepare the Dough
- While the chicken filling cools, start preparing the dough. Sift the all-purpose flour into a large bowl and add ghee and 1/2 teaspoon of salt.
- Gradually add lukewarm water, a little at a time, and knead into a smooth, firm dough.
- Cover the dough with a kitchen towel and allow it to rest for 5 minutes.
Step 4: Form the Pockets
- Heat sunflower oil in a wok or kadhai for deep frying.
- Take a portion of the dough (about the size of a small ball) and roll it out on a floured surface to form a large, thin chapatti.
- Using a pizza cutter or knife, cut the rolled-out dough into 4-inch square pieces.
- Prepare a bowl of water on the side to help seal the pockets.
- Place a spoonful of the cooled chicken mixture in the center of each square.
- Wet the edges of the dough with a little water using your finger.
- Place another square of dough over the chicken filling and press the edges gently to seal the pocket. Use a fork to press the edges and make an impression, ensuring a tight seal.
- Repeat this process to make as many stuffed chicken pockets as you need.
Step 5: Fry the Chicken Pockets
- Once the oil is hot, reduce the heat to medium and carefully drop the stuffed pockets into the oil, frying them in batches of 4-5 at a time.
- Fry the pockets until they are golden brown and crispy on both sides.
- Remove the pockets from the oil and transfer them to a kitchen towel to absorb any excess oil.
Step 6: Serve
- Serve the Stuffed Chicken Pockets with Mint Mayo hot, along with a side of your favorite dipping sauce, such as Homemade Red Chilli Garlic Sauce, for a delightful evening snack.
Tips & Variations:
- Chicken Substitutes: If you prefer, you can use ground chicken or even turkey in place of boneless chicken pieces for a slightly leaner option.
- Vegetarian Option: For a vegetarian version, substitute the chicken with a mixture of paneer (Indian cottage cheese) or cooked vegetables, such as spinach or mushrooms.
- Spice Level: Adjust the amount of black pepper and garlic to suit your preferred spice level. You can also add a pinch of red chili powder if you like it hotter.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 26 g |
| Carbohydrates | 40 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sodium | 400 mg |
These Stuffed Chicken Pockets with Mint Mayo make a fantastic snack or appetizer, bringing together tender chicken and the refreshing zing of mint mayo. With a crispy exterior and juicy filling, theyβre sure to be a hit at your next gathering. Enjoy these delightful bites with a tangy dipping sauce for an extra burst of flavor!
