Chicken Noodle Pockets Recipe (makes 10-12 pockets)
Ingredients
- Chicken 200 grams, boiled and shredded
- Maggi noodles 1 packet (80 grams)
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Chopped Onions 2 tbsp
- Cabbage 1 cup shredded
- Carrot 1/2 cup, julienne cut
- Green capsicum 1/4 cup
- Yellow capsicum 1/4 cup (optional)
- Soy sauce 2 tbsp
- Chili sauce 2 tbsp or more
- Salt to taste
- Black pepper to taste
- Spring onions 2-3 tbsp
- Spring roll sheets 10-12
Instructions
- To begin with, boil the Maggi noodles without the spices. Strain and keep aside for later use.
- In a wok, add oil. To this add chopped onions, garlic paste and ginger paste and sauté until aromatic.
- Next, add chopped carrot, shredded cabbage, yellow and green capsicums and toss on high heat for few minutes.
- Then add soy sauce, chili sauce, salt and pepper and toss well.
- Then, add shredded chicken stir fry on high until the smell of boiled chicken is no more there.
- Now add boiled noodles and toss well such that everything is mixed well and then take it off the heat.
- Sprinkle spring onions. Mix.
- Chicken Noodle filling is ready.
- Make a cone of the samosa patti, fill the mixture in it and wrap the sides to form a triangle. Seal the edges using a flour paste. Repeat the same procedure till all the mixture is used up.
- Place the samosas in zip-lock bags and freeze.
- To fry the samosas, heat oil in a wok, add the frozen samosas to the oil. No need to defrost the samosas before frying. Fry on medium flame until golden and crispy.
- NOTE: You can deep fry or shallow fry the samosas, Air fry them or bake them in the oven for a healthier version. To bake, preheat the oven to 200 degrees, take samosas out of the freezer, brush some oil on them and place in a baking tray and bake for 10-12 minutes until golden from both sides.
- Serve hot with chutney of your choice. Enjoy!