1. 1 Cup = 200ml

Ingredients

1. Boneless chicken – 200 gram
2. Red chili powder – 1 tsp
3. Coriander powder – ½ tsp
4. Turmeric powder – ¼ tsp
5. Cabbage – ½ cup, chopped
6. Carrot – ¼ cup, grated
7. Cucumber – ¼ cup, chopped
8. Capsicum – 3 tbsp , finely chopped (I used red and green capsicum)
9. Black olives – 3 – 4, chopped
10. Black pepper powder – ¾ tsp
11. Mayonnaise – ¼ cup
12. Yogurt – 2 tbsp
13. Garlic – 1 clove, crushed
14. Lemon juice – 2 tsp
15. Bread slices – 8 – 10
16. Egg whites – 3
17. Bread crumbs – ¾ cup
18. Salt – to taste
19. Oil – 2 tbsp + 2 tbsp

Method

1. Marinate the chicken pieces with red chili powder, coriander powder, turmeric powder and salt. Heat 2 tbsp oil in a pan and fry the chicken pieces just till done. Remove the fried chicken from the pan and leave it to cool. Cut it to small pieces.
2. In a deep bowl, combine together cabbage, carrot, cucumber, capsicum and olives and fried chicken pieces. To this add black pepper powder and salt and combine.
3. In another bowl, combine together mayonnaise, yogurt, crushed garlic and lemon juice and mix. Add this to the chicken – veggie mix and combine evenly. Keep it aside.
4. Take 2 bread slices, with a circle cookie cutter or a lid cut the bread to circle together (on cutting like this, the two bread circles will get stuck together). Repeat the process with the remaining bread slices.
5. Dip the bread circles one by one in egg white and coat it nicely with bread crumbs.
6. Heat little oil (about 1 tbsp for two set of bread circles) in a non stick pan and shallow fry the bread circles till crisp, turning the sides occasionally. (You can also deep fry it instead of shallow frying.)
7. 7. Cut these bread circles to two halves and open to make pockets. Fill it with the prepared chicken filling and serve immediately.

Note : You can also use brown bread to make it healthy. Makes about 8 – 10 bread pockets.