Chicken Bread Pockets

For the Chicken Filling:

• 1 lb boneless chicken, cut into small pieces

• 1 tbsp ginger-garlic paste

• 1/2 tsp turmeric powder

• 1 tsp red chili powder, or to taste

• 1 tsp garam masala powder

• 1 tbsp oil

• Salt to taste

• Optional: 1/4 cup chopped onions and green peas 

For the Pockets & Frying:

• 8 slices of white or brown bread

• 2 eggs, beaten

• 1 cup breadcrumbs

• Oil for deep frying 

1. Prepare the chicken: Marinate the chicken pieces with ginger-garlic paste, turmeric, chili powder, garam masala, and salt for at least 30 minutes.

2. Cook the filling: Heat oil in a pan and shallow-fry the chicken until cooked through. If using, sauté onions and peas until soft. Cut the cooked chicken into smaller pieces and mix well. Set aside to cool.

3. Prepare the bread: Cut the crusts off the bread slices. Take two slices of bread, stack them together, and flatten them using a rolling pin.

4. Cut the pockets: Use a round cookie cutter or a large lid to cut circles from the flattened bread. Press the edges of the bread circles firmly to seal them.

5. Coat the pockets: Dip each sealed bread circle into the beaten egg mixture, then coat it completely with the breadcrumbs.

6. Deep fry: Heat oil in a deep pan or wok. Deep-fry the coated bread circles until they puff up and turn golden brown. Remove and place them on paper towels to drain excess oil.

7. Stuff and serve: Once cooled slightly, cut each fried bread disc in half to form a pocket. Fill the pockets with the chicken mixture and serve immediately with a dipping sauce or chutney.