Follow these steps for perfect results
Boneless chicken
cut into small pieces
Del Monte Mint Mayo
Ginger
grated
Garlic
grated
Whole Black Peppercorns
coarsely pounded
Mint Leaves (Pudina)
finely chopped
Coriander (Dhania) Leaves
finely chopped
Vinegar
Salt
Sunflower Oil
All Purpose Flour (Maida)
Ghee
Salt
Lukewarm Water
Sunflower Oil
for deep frying
Clean and cut chicken into small pieces.
Prepare mint mayo paste with ginger, garlic, black pepper, mint, and coriander.
Marinate chicken in the mint mayo paste for 30 minutes.
Stir-fry marinated chicken until cooked.
Cool the cooked chicken filling.
Prepare dough with flour, ghee, salt, and warm water.
Rest the dough for 5 minutes.
Roll out the dough and cut into 4"x4" squares.
Place chicken filling in the center of a dough square.
Wet the edges of the square and cover with another square.
Seal the edges with a fork.
Deep fry the pockets until golden brown.
Serve hot with red chili garlic sauce.
Expert advice for the best results
Ensure the oil is at the right temperature before deep frying to prevent the pockets from becoming soggy.
Don't overcrowd the wok while deep frying to maintain the oil temperature.
Serve immediately for the best crispy texture.
Everything you need to know before you start
15 mins
The chicken filling can be prepared ahead of time.
Arrange the stuffed chicken pockets on a platter and garnish with fresh mint leaves.
Serve hot with red chili garlic sauce or your favorite dipping sauce.
Serve as an appetizer or snack for parties and gatherings.
Pairs well with the savory and spicy flavors.
Refreshing and complements the minty flavor.
Discover the story behind this recipe
Adaptation of stuffed snacks popular across different cultures.
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