Chicken pocket shawarma are an easy, no-fail recipe. It is often served as an Iftar or Ramadan snack. You may choose to use a filling of your choice.
Here, I have used a chicken mayo filling. If you want a vegetarian option, fill the bread pockets with veggies or paneer. It would taste equally amazing.
Pocket Chicken Shawarma is a delicious delicacy favored by all age groups. This is a trending snack that you will find at all restaurant shops. Any meat eater will love this wholesome snack that can be relished at any time of the day. From the tiniest corners of small townships to luxurious eateries, you will not fail to find the dish. You will find this is a perfect Iftar/Ramadan snack too. Blessed with all the goodness of chicken and nutritious veggies, it carries you throughout the day. You have the option of making your own filling. You can add your own choice of veggies. It would taste equally tasty and amazing. This is an ideal snack for kids and can be extended to serve at parties as starters or appetizers too. Whenever left over bread slices come in handy, I go in for Bread Pocket Chicken Shawarma.
I would like to pinpoint some tips and suggestions for a crisp and tasty Pocket Chicken Shawarma. Prefer white sandwich bread slices for the recipe, which makes it golden brown when fried. Secondly after shallow frying, serve the snack immediately so the crispiness is not lost. Thirdly remember to seal the edges proper read Pocket Chicken Shawarma. Prefer white sandwich bread slices for the recipe, which makes it golden brown when fried. Secondly after shallow frying, serve the snack immediately so the crispiness is not lost. Thirdly remember to seal the edges properly so there are no chances of oil oozing inside and there are chances of bursting. Serve Pocket Chicken Shawarma with a dash of tomato ketchup. These protein and nutrient rich snacks serve well as evening snacks for kids. These are one of the easiest snacks that can be easily prepared at home with limited ingredients. You can explore a well detailed Pocket Chicken Shawarma here by this recipe.
Ingredients for Chicken Pocket Shawarma
Steps for Chicken Pocket Shawarma
Chicken Pocket Shawarma
Ingredients
250 grams Chicken
1 tablespoon Curd
Half teaspoon Chilli Flakes
1 teaspoon Red Chilli powder
Half teaspoon Garam Masala powder
1 teaspoon Ginger-Garlic paste
1 tablespoon Oil
Water
2 eggs
1 tablespoon Corn flour
Breadcrumbs
Cabbage
1 Carrot medium size
1 Onion medium size
1 tablespoon Garlic Sauce
Steps
Take 250 grams boneless chicken, wash it, dry it, and cut into long thin stripes.
Then add 1 tablespoon curd, half teaspoon Chilli flakes, 1 teaspoon red chilli powder, half teaspoon garam masala powder, 1 teaspoon ginger-garlic paste mix it well and keep aside to marinate it for 15-20 minutes.
Heat 1 tablespoon oil in a pan, add the marinated chicken, toss it by stirring on medium to high flame for 3-4 minutes.
The chicken will release water, as you have added curd so let it cook in its own water for 5-6 minutes, till the all the water is dried up.
By the time prepare the bread slices.
To make bread pockets first take 2 slices of bread, stack them on top of each other, gently flatten it with a rolling pin.
Using a round cookie cutter-or a round glass cut a circle removing the bread crust.
Take some water in a bowl, dip the round edges of the bread slices in water and stick them together by pressing it with your fingers. Prepare all the bread slices in the same manner and keep aside.
When the chicken is cooked and all the water is dried up increase the flame and fry the chicken till brown marks appear on the chicken as it grills, then off the flame.
Break 2 eggs in a bowl and add 1 tablespoon corn flour mix it with the help of a whisker into smooth mixture.
Take the bread round pocket and dip into the egg mixture then coat it with breadcrumbs.
Prepare the remaining pockets in the same manner and place them all in the refrigerator for some time to set.
You can store these bread pockets in the freezer for many days.
To prepare the salad take some sliced cabbage, 1 medium carrot sliced, 1 small onions sliced in a bowl, add 1 tablespoon garlic sauce mix it well and keep aside. Your salad stuffing is ready.
Remove the prepared bread pockets from the refrigerator and deep fry them till golden brown on medium to high flame.
Fry all the pockets in the same manner and place them on an absorbent paper to drain the oil.
Take one fried round bread pocket.
Take one fried round bread pocket and cut it into center, make 2 pockets apply garlic sauce in it, place a small piece of lettuce leaf, fill with salad stuffing, add chicken pieces, then put some sauce again. Your Mini Pocket Shawarma is Ready.
Serve it immediately after preparing.
Serve it with tomato ketchup.
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Points to Remember * Seal the edges of the bread properly so there are no chances of oil oozing out while frying. * In Salad stuffing you can add the veggies of your choice. *Serve it immediately after preparing to enjoy the crispiness of the pocket shawarma.
