- Boiled and minced chicken - 200 g
- Onion - ¼ cup (chopped)
- Carrot - ¼ cup (grated)
- Cucumber - ¼ cup (chopped)
- Capsicum - ¼ cup (chopped)
- Olives
- Salt
- Pepper powder - ¼ tsp
- Mayonnaise - 3 tbsp
- Olive oil - 1 tsp
METHOD:
TO PREPARE THE BREAD POCKETS:
- Take
2 bread slices and place one over the other.
- Keep a bottle cap on top of the bread and press hard. Make sure, you cut it exactly at the center. You will get a round shaped single bread slice.
- You can use the remaining bread
pieces for making the bread crumbs.
- In a bowl beat egg, pepper, and salt. ( or maida paste ).
- In another bowl, add the breadcrumbs.
- Dip the round
bread slices in egg batter and then in breadcrumbs.
- In a pan heat oil.
- Fry the bread slices in hot oil on medium heat until both sides are light golden brown. You can see the bread puffing up creating a pocket in the center.
- Transfer
the fried bread pockets into a tissue paper.
TO PREPARE THE FILLING:
- In a cooker, add chicken along with pepper powder, turmeric powder, salt, and water. Cook on a medium flame for 2 whistles.
- In a bowl, Mince the cooked chicken finely.
- To the bowl,
add chopped - onions, cucumber, capsicum, and grated carrot.
- Add olives and drizzle some olive oil. (optional)
- Add salt, pepper powder, and mayonnaise. Combine well. Set aside.
Comments
Post a Comment