Bread Pockets


Shredded chicken and finely chopped veggies come together in a delicious mayo sauce to form the filling for these delightfully crispy and golden deep-fried bread pockets. Serve hot with ketchup or the sauce of your choice for an easy to make and easy to eat iftaari snack.

  • Medium
  • 3 person(s)
  • 25 Min


    • Mayonnaise1½ Cup
    • Carrots2 – 3, Finely Chopped
    • Capsicum½, Finely Chopped
    • Green Chillies2 – 3, Finely Chopped
    • SaltTo taste
    • Black Pepper Powder1 teaspoon
    • BreadAs required
    • Chicken, Boiled250 Grams
    • Cabbage½, Finely Chopped
    • Eggs2, Beaten
    • OilFor frying


  • In a bowl add mayonnaise, boiled chicken, carrots, cabbage, capsicum, green chillies, salt, black pepper powder and mix well.
  • Take a piece of bread, cut off its edges and flatten it out with a rolling pin.
  • Now take the flattened bread and start filling it with the mixture that you have made. Fold it over half way and seal the edges.
  • Now dip the bread pockets in beaten eggs, thoroughly, so that you cover every side of it.
  • Deep fry the bread pockets until they turn golden bown. When cooked take them out in a plate and dab with a tissue to get rid of the excess oil.
  • Enjoy! Please give us your feedback in the comments below.
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