Chicken and Cheese Pockets

The temperatures are slowly starting to rise. It is starting to get warm during the mornings, even though evenings are quite sober and breezy. The nights are becoming shorter and hence days are flying faster, it feels like. Very soon, it's going to become actual summer. When the temperatures are going to start from 40 degrees and above... The time for barbecues and beach visits will cease. I am thinking to take the kids to the beach this weekend, but it all depends upon the sunshine.

Today's recipe is a slight twist from our normal samosas. Wrapped up in a box and hidden in with a surprise. What is it? Cheese, of course. I had made this just randomly to finish off some of the cheese that was lying in the house and everybody enjoyed. What I love regarding this pastry is that when you rip off from the center  I love the way the cheese also pulls itself... hehe... Call me kiddish!!! ;)

Chicken and Cheese Pockets


250 gm boneless chicken, chopped into very tiny pieces
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tbsp coriander powder
1/2 tsp garam masala powder
1 small onion, sliced thinly
1 tsp ginger garlic paste
Salt to taste
Mozarella cheese, as required
Samosa sheets
3 tbsp all purpose flour
Water to make a thick paste
Oil, for deep frying


Put all ingredients from chicken to salt in a pressure cooker and cook till one whistle. Allow the pressure to go on itself. Open the cooker and saute it on high flame till the masala and stock gets completely coated on the chicken - don't dry it too much. The filling is ready!

Mix the all purpose flour and water to make a thick paste. Pull out two samosa sheets and place one horizontally and the other vertically on top, for it to look like a plus sign. Put some chicken in the center  sprinkle some mozarella cheese. Flip each side on after the other to represent a square pack. For the final flapping, spread some of the flour paste and press gently. Ensure that there are no holes on the four sides, if there is, then fill it up with the flour paste. Prepare the pockets till the masala is exhausted.

Shallow fry in hot oil till both the sides are browned. Serve warm with ketchup or chili sauce - or eat as it is!!!


1. You can skip the cheese and make them as Chicken pockets, but the cheese lends it a very nice flavor.

2. You can make the pockets and freeze them for later use. Just thaw them before you fry, they will be as good as new. Actually, I had done this a week before I actually fried it!!! :)

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