Bread Pockets

Name: Bread Pockets
Prep time: 25 min
Cook time: 25 min
Yield: 3
Ingredients: 1½ Cup Mayonnaise; 2 – 3, Finely Chopped Carrots; ½, Finely Chopped Capsicum; 2 – 3, Finely Chopped Green Chillies; To taste Salt; 1 teaspoon Black Pepper Powder; As required Bread; 250 Grams Chicken, Boiled; ½, Finely Chopped Cabbage; 2, Beaten Eggs; For frying Oil

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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
14 Likes

Ingredients

- 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

Preparation

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.