Chicken Pockets








Chicken pockets:
3 cups flour
1 tbsp yeast
1 tbsp baking powder
2 tbsp oil
3 tbsp yoghurt
3 tbsp coconut powder
1 cup plus 1 and a half tbsp water

In a mixer, mix all the ingredients except water.
Next add the water and mix well until you get a soft but firm
Let the dough rise.

You also need:
Water to seal the pockets
Beaten egg..for egg wash
Cooked chicken keema

Once the dough has risen, divide it into two balls.
Roll out both the dough balls.
Take the cooked keema and scoop out around 1 tbsp
all around one of the rolled dough ball, leaving space
in between for sealing.
Now brush water around the filling where the sealing is
going to be.
Take the other rolled dough and place it over the top of the
rolled dough with keema on it.
Press gently around the filling to kind of seal the two rolled
Now take any circle cutter and cut around the filling.
The circles should come out sealed, if not gently press them
using your finger to help them seal.
Now place the circles on a baking sheet and brush them with an egg wash.
Repeat making the circles using the remaining of the cut out dough.
Bake the pockets in a 350 degrees oven until golden brown.

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