Tangy Chicken Rice Pockets Recipe

Indian cuisine · 121 calories

Tangy Chicken Rice Pockets recipe

About this recipe

Tangy Chicken Rice Pockets are a savory delight inspired by Indian flavors, perfect for a quick and satisfying snack. These pockets are made with a light and crispy rice flour dough, encasing a flavorful mix of spiced chicken, fresh turmeric, and tender mixed vegetables. The zing of lemon juice and the heat from green chilies make these pockets a burst of taste in every bite. Not only are they easy to prepare in just 35 minutes, but they are also packed with 22g of protein per serving, making them both nutritious and delicious. Whether you're enjoying them with a dipping sauce or on their own, these pockets are a versatile snack for any time of the day. Cooking them in the air fryer keeps them light and healthy while delivering the perfect golden crust. Ideal for busy days, these rice flour delights are a must-try for anyone seeking a high-protein, dairy-free, and nut-free snack option.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 pack (415 g) Kissan Sweet & Spicy Sauce

Instructions

  1. 1. Dice the chicken breast into small bite-sized pieces and set aside.
  2. 2. Heat 1 tablespoon of olive oil in a pan and sauté garlic paste and ginger powder until aromatic.
  3. 3. Add the diced chicken to the pan and cook until it turns golden brown on all sides.
  4. 4. Add salt, turmeric, and finely chopped green chili to the pan. Stir well to coat the chicken with the spices.
  5. 5. Add the frozen mixed vegetables to the pan and cook for another 5 minutes until tender.
  6. 6. Turn off the heat and stir in freshly chopped coriander leaves and lemon juice. Let the filling cool slightly.
  7. 7. In a bowl, combine rice flour, 1 teaspoon of salt, and water to form a smooth dough.
  8. 8. Divide the dough into 4 equal portions and roll each into a thin circular sheet.
  9. 9. Place a spoonful of the chicken and vegetable mixture in the center of each sheet.
  10. 10. Fold the edges to form a half-moon pocket and seal the edges by pressing firmly with your fingers.
  11. 11. Brush the pockets lightly with the remaining olive oil.
  12. 12. Preheat the air fryer to 180°C and cook the pockets for 10-12 minutes or until they are crisp and golden.
  13. 13. Remove from the air fryer and let them cool for 2-3 minutes before serving.
  14. 14. Serve warm with a tangy dipping sauce or enjoy as-is!