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5 from 1 vote

Chicken and Cheese Pockets

Course Snacks
Cuisine Indian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Author Rafeeda


  • 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!!! :)