Being repetitive with the menu makes my son dullish. And so every time at such, I have to come up with a new and innovative recipes to impress him so that he has less complain in life. Here I have tried chicken Keema pockets in  Chinese style. keema, I feel is a very versatile non veg form which can be used in making varieties of delicacy. It is a perfect way to give a meaty twist to a traditional food and elevate it to a fusion level. So lighten your mood with chicken Keema in a small and tasty packets.

Ingredients

For the dough

Maida : ½ kg

Oil : 4 tsp

Salt : 1 tsp

Lukewarm water : as required

Stuffing

Chicken mince : 1/2 kg

Red , yellow and green capsicum : 1 each

Onion : 1

Crushed Ginger and garlic : 2 tsp each

Soya sauce : 1 tsp

Tomato sauce: 1 tsp 

Vinegar : 1 tsp

Schezwan chutney : 2 tsp

Salt : as required 

Oil: for frying

Step 1

In a mixing bowl  add flour, salt, oil and lukewarm water and knead a soft smooth dough.cover it with damp cloth and let it rest for half an hour.

Step 2

Cut the capsicum into small cubes.

Step 3

Add oil in pan and saute the crushed Ginger and garlic.

Step 4

Saute onions along with Ginger and garlic until it turns translucent.

Step 5

Next add the capsicum and let it all cook together. 

Step 6

Once it becomes soft add chicken mince along with 1 tsp salt and saute it.

 

Step 7

Cover the lid and let it cook for about fifteen minutes or until the Keema becomes tender.

Step 8

Open the lid and add all the sauces and stir them all together.

Step 9

Take it out and let it cool.

Step 10

Take a ball from the dough and flatten it with the help of rolling pin.cut out into squares from it.

Step 11

Add the prepared stuffing into it.

Step 12

Fold it carefully and press it lightly to seal the edge with the help of a fork and make a pocket out of it.

Step 13

Shallow fry until golden brown and crispy.

Step 14

Serve it with sauce of your choice.

Tip

The lukewarm water helps the dough to be soft and the secret behind a perfect outer crust of the pocket is of course a good dough.