Afghani Chicken Pockets & Samosa Recipe | Ramadan Special Afghani Chicken Pockets

🧾 Ingredients — Afghani Chicken Pockets / Samosa

(From Cook with Lubna recipe)
🔸 For Chicken Filling
½ kg chicken (small pieces or coarse mince)
1 tbsp oil
1 tbsp butter
2 tsp finely chopped garlic
4–5 green chilies (crushed or finely chopped)
1 tsp ginger-garlic paste
1 tsp crushed black pepper
½ tsp white pepper powder (optional)
1 tsp salt (or to taste)
1 tsp roasted cumin powder

🔸 Vegetables (added later)
½ cup finely chopped onion (≈ 1 medium)
½ cup finely chopped capsicum (≈ 1 small)

🔸 Afghani Creamy Sauce
1 tbsp butter
1 tsp finely chopped garlic
1 cup fresh cream (≈ 250 ml)
(or thick malai / clotted cream)
3 processed cheese slices (or cubes)
½ tsp crushed red chili
¼ tsp black pepper powder
¼ tsp white pepper powder
Salt — a pinch or to taste
Fresh coriander leaves (small handful)

🔸 For Wrapping
Samosa patti / spring roll sheets
Mozzarella cheese (optional, for stuffing)
Flour Glue (for sealing):
2 tbsp maida (all-purpose flour)
2–3 tbsp water (to make thick paste)

🔸 For Coating
2 eggs
(OR cornflour slurry if egg-free)
¼ tsp salt
¼ tsp crushed red chili
4–5 tbsp milk
Bread crumbs (for coating)

🔸 For Frying
Oil (for deep frying)

Air Fryer Version (Healthier — Less Oil)
Preheat air fryer to 180°C (356°F) for 3–5 minutes
Brush or spray pockets lightly with oil
Arrange in single layer (don’t overcrowd)
Air fry at 180°C for 8–10 minutes
Flip halfway → cook another 5–7 minutes
✅ Ready when golden & crispy
👉 From frozen: add 3–5 extra minutes

🔥 Oven Baked Version
Preheat oven to 200°C (392°F)
Line tray with parchment paper
Brush pockets with oil or melted butter
Bake 18–22 minutes
Flip halfway for even browning
👉 For extra crispiness: Broil/grill 1–2 minutes at end
🥣 Best Dips & Sauces to Serve
These pockets taste amazing with mild creamy dips:
🥒 Mint Yogurt Dip
🍅 Ketchup or Chili Garlic Sauce
🧄 Garlic Mayo
🧀 Cheese Dip
🥗 Green Chutney

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