Spiced Chicken And Rice Pockets Recipe

About this recipe

Spiced Chicken and Rice Pockets are a delightful fusion of flavors and textures that make for an irresistible Indian snack. These pockets feature a crispy rice flour shell encasing a savory mix of tender chicken, aromatic spices, and nutrient-packed mixed vegetables. The filling is enriched with turmeric, ginger, and garam masala, creating a burst of authentic Indian flavors in every bite. Perfectly complemented by a touch of black pepper and coriander, these pockets are both delicious and nutritious, packing 44g of protein per serving to help you stay energized throughout the day. Easy to prepare and quick to cook, they’re ideal for busy professionals seeking a high-protein snack that doesn’t compromise on taste or convenience. Whether for midday cravings or an evening treat, these pockets will surely satisfy your hunger while adding a touch of culinary excitement to your routine.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 20 g Turmeric Powder
• - Frozen Mixed Vegetables
• 200 g Grand Masala Handmade Garam Masala
• - Coriander Powder
• 500 G Preserved Dried Salted Black Beans
• 40 g White Onion Powder
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Finely chop the chicken breast into small pieces and set aside.
2. 2. In a pan, heat the vegetable oil and sauté the chopped onion until soft and translucent.
3. 3. Add the chicken pieces to the pan and cook until they turn golden brown.
4. 4. Stir in the grated turmeric, ginger powder, garam masala, black pepper, and salt; cook for 2 minutes.
5. 5. Add the frozen mixed vegetables and black beans, and cook until vegetables are tender.
6. 6. Mix the cooked rice into the pan and combine well with the chicken and spices.
7. 7. In a bowl, combine rice flour with water to form a smooth, pliable dough.
8. 8. Roll the dough into small circles about 4 inches wide using a rolling pin.
9. 9. Place a tablespoon of the chicken and rice mixture onto each circle of dough.
10. 10. Fold the dough over to make a pocket and press the edges to seal tightly.
11. 11. Heat a flat pan or skillet and lightly grease it with vegetable oil.
12. 12. Cook the pockets on the skillet over medium heat until both sides are golden and crispy.
13. 13. Garnish with fresh coriander leaves and serve warm.