RAMAZAN SPECIAL : chicken bread pockets |Cooking With Farhan| скачать в хорошем качестве

RAMAZAN SPECIAL : chicken bread pockets |Cooking With Farhan|

Ramazan special: chicken bread pockets |Cooking With Farhan| #indianbreakfast #desifood #indianfood #chikenrecipe #breadpockets #cooking #chikenbreadpockets #cookingwithfarhan . . . Keywords: Hyderabadi recipes, street food style, authentic Indian cooking, Hyderabadi cuisine, traditional recipes, spicy Indian food, Saag Puri recipe, Lukhmi recipe. Hashtags: #HyderabadiFood #IndianStreetFood #TraditionalCooking #DesiRecipes #CookingWithFarhan. https://www.instagram.com/cookingwith... RECIPE 🥖🥖🤤👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻 Sauces: Green chili sauce, red chili sauce, soy sauce, mayonnaise Spices: Salt, red chili powder, turmeric powder, chili flakes, oregano Coating: Maida (all-purpose flour), water, breadcrumbs Other: Butter, cooking oil, cheese slices Instructions 1. Prepare the Filling (0:21 - 5:28) Heat a pan with a small piece of butter and a tablespoon of oil (0:26 - 0:52). Sauté the chopped onion until golden brown (0:55 - 1:07). Add the chopped carrot and capsicum and mix well until cooked (1:27 - 2:16). Add the boiled, shredded chicken to the vegetables and mix thoroughly (2:16 - 2:26). Stir in green chili sauce, red chili sauce, and soy sauce (2:50 - 3:35). Season with salt, red chili powder, a pinch of turmeric powder, chili flakes, and oregano (3:35 - 4:33). Mix in mayonnaise for creaminess (4:41 - 4:51). Finally, add cheese slices and mix until melted (5:02 - 5:24). 2. Assemble the Pockets (5:34 - 7:20) Cut the crusts off the bread slices and flatten them using a rolling pin (5:37 - 5:40). Prepare a thin batter by mixing maida and water (6:01 - 6:35). Place the filling on a flattened bread slice, apply the maida batter around the edges, and press firmly to seal it into a pocket shape (6:42 - 6:52). Dip the assembled pocket into the maida batter and coat it thoroughly with breadcrumbs (6:55 - 7:08). 3. Frying (8:15 - 9:34) Heat oil in a pan (8:20). Deep fry the bread pockets on low heat until they are golden brown and crispy (8:22 - 8:34). Remove from oil and serve hot (9:31 - 9:46).