Stuffed Mini Chicken Pockets Recipe No Oven

Mini Chicken Pockets is a savory recipe made using flour, and boneless chicken with a combination of vegetables, sauces, mayonnaise, and spices.

It is a delicious chicken snack loved by many, especially children. Mini Flatbread stuffed with hot sauce, and chicken filling made with julienned boneless chicken, vegetables, mayo, and cheese is a perfect recipe for a snack or appetizer.

This recipe is often prepared during the Ramzan festival. The prepared flatbread where the stuffing is filled looks like a pocket of small size so the recipe is known as Mini Pockets. Let us look at how to make a Chicken Mini Pockets recipe.

Mini Chicken Pockets Recipe (Image Credit: Cook With Sami/Youtube)

Whether served as appetizers, party snacks, or a quick and satisfying meal, mini chicken pockets have become a beloved favorite for those seeking a savory, handheld treat that bursts with flavor in every bite.

In this introduction, we’ll delve deeper into the world of mini chicken pockets, exploring their origins, diverse variations, and the culinary magic that makes them a cherished delight for food enthusiasts around the world.

Mini Chicken Pockets Quick Recipe Tips

• First, activate the yeast.
• To prepare the dough to make mini pockets, mix flour with activated yeast, ghee, and salt, and knead well.
• Keep aside covered for 2 hours.
• Divide the dough into small parts, using a tumbler to cut small circular pieces from the dough.
• In a pan, cook evenly the bread.
• To prepare the chicken filling, heat oil in a pan, and add ginger garlic paste, chicken, chili flakes, and other spices. Saute well.
• Now add the chopped vegetables, and shredded cheese, mix and cook well.
• Give a coal smoke to the filling.
• Add mayonnaise, Chili garlic sauce, tomato sauce, vinegar, red chili powder, and salt to a bowl to prepare hot sauce.
• Mix shredded cabbage with mayonnaise to make a filling.
• Cut the flatbread into half, making it look like a pocket, smear the sauce inside, and stuff the filling inside the bread. Chicken Mini Pockets are ready to eat.

Benefits of Mini Chicken Pockets

1. Convenient and Portable: Mini chicken pockets are the epitome of convenience. Their small dimensions and portable design make them ideal for convenient snacking, outdoor outings, or speedy meals.
2. Balanced Nutrition: These pockets often contain a mix of chicken, vegetables, and seasonings. This blend offers a well-rounded and healthful dining option. You get the lean protein from chicken, essential vitamins and fiber from the veggies, and the satiating feeling of a well-rounded snack.
3. Versatile and Customizable: Mini chicken pockets are highly adaptable to individual preferences. You can customize the filling to suit your taste or dietary needs.

Mini Chicken Pockets Recipe Step By Step With Direction

Step 1- Activation of Yeast:

Activation of Yeast Mini Chicken Pockets (Image Credit: Delicious Plates/Youtube)

In a bowl, pour 1 glass of lukewarm water, add 1 tbsp yeast, 2 tbsp sugar, 1 tsp salt, and dissolve well. Leave for 30-40 minutes to activate the yeast.

Step 2- Preparation of Flatbread: 

In a bowl, add 5-6 cups of all-purpose flour, 2 tbsp ghee, or oil, give a good mix to make it lump-free, add activated yeast water, and knead well.

Grease with oil or ghee. Rest the dough for 2 hours, and the dough rises. After resting, knead the raised dough and bring it to a circular shape.

Preparation of Flatbread (Photo Source: Delicious Plates/Youtube)

Divide this into 4 parts, and flatten the dough using a rolling pin. Invert a tumbler container cap or mold to get small circles of around 10 cm in diameter and around ¾  inch in thickness.

Repeat the same with the remaining parts. Place the round slices in a heated pan and gently cook them over low heat for 2-3 minutes. Turn them around and continue cooking until they achieve a delightful golden-brown color on both sides

ALSO READ: Jesse Kelly Burger Recipe

Step 3- Preparation of Chicken Cheese Filling:

In a pan, heat 2-3 tbsp oil, add 1 tsp ginger garlic paste, saute for 30 seconds, add julienned small pieces of 500g boneless chicken, and fry well until chicken changes color. Add 1 tbsp Chilli flakes,1 tbsp pepper powder, salt, lemon juice, saute for 5 minutes. Cook for 5 minutes covering the lid.

Preparation of Chicken Cheese Filling (Photo Source: Delicious Plates/Youtube)

Now add chopped 1 ½ cups capsicum,1 large onion, and 1 medium tomato, saute on high flame for 1 minute, add ½ cup Cheddar cheese, and mix well. Turn the flame off, in the middle of the pan make some space, and give coal smoke to the prepared chicken filling for 5 minutes.

Step 4- Making Hot Sauce:

Making Hot Sauce (Image Credit: Delicious Plates/Youtube)

In a mixing bowl, add 1 cup mayonnaise, 3 tbsp Chilli garlic sauce,3 tbsp tomato sauce,1 tbsp vinegar,1 tbsp red chili powder, and salt, and mix it well. Transfer to a piping tube.

Step 5- Making Cabbage Filling:

Making Cabbage Filling (Image Source: Delicious Plates/Youtube)

In a bowl, take 1 cup of chopped cabbage, add ¾ cup of mayonnaise, and mix well.

Step 6- Making Chicken Mini Pockets:

Making Chicken Mini Pockets (Photo Source: Delicious Plates/Youtube)

Cut into half the cooked roundels leaving a 2 cm gap at the ends, which looks like a pocket, smear the hot sauce inside the halves, and add cabbage mixture and chicken filling. Mini Chicken Pockets is ready.

Also Read: Brinjal Ennegayi Recipe North Karnataka Style | Badanekayi Ennegayi

Interesting Facts About Mini Chicken Pockets

1. Mini chicken pockets are bite-sized versions of the classic chicken pot pie, perfect for on-the-go snacking or appetizers.
2. These pockets offer great versatility, allowing you to fill them with a wide range of ingredients, including savory chicken and vegetables, as well as creamy sauces.
3. Mini chicken pockets are often baked until they achieve a golden, flaky crust that complements the savory filling.
4. They are popular party snacks and can be served at gatherings, picnics, or as a fun addition to a lunchbox.
5. The combination of chicken, veggies, and seasonings creates a savory explosion of flavors that appeals to both kids and adults.

Mini Chicken Pockets Making Video

Video Credit: Delicious Plates

Stuffed Mini Chicken Pockets Recipe No Oven

Mini Chicken Pockets is a savory recipe made using flour, and boneless chicken with a combination of vegetables, sauces, mayonnaise, and spices.

Type: appetizer

Cuisine: International

Keywords: Mini Chicken Pockets, Stuffed Chicken Pockets, Chicken Cheese Pockets Recipe

Recipe Yield: 4

Calories: 651kcal

Preparation Time: PT1H15M

Cooking Time: PT15M

Total Time: PT1H30M

Recipe Ingredients:

• 1 tbsp yeast
• 2 tbsp sugar
• 3 tbsp salt
• 5-6 cup all purpose flour
• 2 tbsp ghee
• 2-3 tbsp oil
• 1 tsp ginger garlic paste
• 1 tbsp Chilli flakes
• 1 tbsp pepper powder
• 1 tbsp lemon juice
• 1 ½ cup chopped capsicum
• 1 large chopped onion
• 1 medium chopped tomato
• ½ cup cheddar cheese
• 1 ¾ cup mayonnaise
• 3 tbsp Chilli garlic sauce
• 3 tbsp tomato sauce
• 1 tbsp vinegar
• 1 tbsp red chilli powder
• 1 cup chopped cabbage

Recipe Instructions:

Mini Chicken Pockets Recipe Making:

• In a bowl, pour 1 glass of lukewarm water, add 1 tbsp yeast, 2 tbsp sugar, 1 tsp salt, and dissolve well. Leave for 30-40 minutes to activate the yeast.
• In a bowl, add 5-6 cups of all-purpose flour, 2 tbsp ghee, or oil, give a good mix to make it lump-free, add activated yeast water, and knead well.Grease with oil or ghee. Rest the dough for 2 hours, and the dough rises. After resting, knead the raised dough and bring it to a circular shape.Divide this into 4 parts, and flatten the dough using a rolling pin. Invert a tumbler container cap or mold to get small circles of around 10 cm in diameter and around ¾ inch in thickness.Repeat the same with the remaining parts. Place the round slices in a heated pan and gently cook them over low heat for 2-3 minutes. Turn them around and continue cooking until they achieve a delightful golden-brown color on both sides
• In a pan, heat 2-3 tbsp oil, add 1 tsp ginger garlic paste, saute for 30 seconds, add julienned small pieces of 500g boneless chicken, and fry well until chicken changes color. Add 1 tbsp Chilli flakes,1 tbsp pepper powder, salt, lemon juice, saute for 5 minutes. Cook for 5 minutes covering the lid.Now add chopped 1 ½ cups capsicum,1 large onion, and 1 medium tomato, saute on high flame for 1 minute, add ½ cup Cheddar cheese, and mix well. Turn the flame off, in the middle of the pan make some space, and give coal smoke to the prepared chicken filling for 5 minutes.
• In a mixing bowl, add 1 cup mayonnaise, 3 tbsp Chilli garlic sauce,3 tbsp tomato sauce,1 tbsp vinegar,1 tbsp red chili powder, and salt, and mix it well. Transfer to a piping tube.
• In a bowl, take 1 cup of chopped cabbage, add ¾ cup of mayonnaise, and mix well.
• Cut into half the cooked roundels leaving a 2 cm gap at the ends, which looks like a pocket, smear the hot sauce inside the halves, and add cabbage mixture and chicken filling. Mini Chicken Pockets is ready.