These Bread Pockets is a simple yet easy teatime snack from the Malabar region of Kerala. Also known as Pocket Shawarma, it is a perfect Iftar/Ramadan snack too.
Ever since I moved back in with my parents my cooking schedule has gone for a toss. While I was the queen of my kitchen when I lived with my husband, here, my Mum is. Her utensils, kitchen appliances, and moreover, the arrangement, organization, and timetable. In the initial days, I kinda went crazy, especially with the pangs of separation from my soldier husband.
Today marks three and a half months without him and it sucks. Big time! How in a matter of minutes our fate changed. While I miss him like crazy, I am also grateful that I am at least home with my family and not being put up in an SF accommodation aka Separated Family housing. Hmmph!
Why this background of a story you may ask. These bread pockets are one of the first snacks I made in Mum’s kitchen. My family loved them to bits and we also sent across to our extended family who lives next door which includes my little niece and nephew. Needless to say, the kiddos went gaga over it!
Bread pockets are an easy, no-fail recipe. I believe it is widely popular in the Malabar region and is often served as an Iftar or Ramadan snack. You may choose to use a filling of your choice.
Here, I have used a chicken mayo filling. If you want a vegetarian option, fill the bread pockets with a coleslaw. It would taste equally amazing.
Bread Pockets: Step by Steps Pictures
- To make Bread Pockets, first stack two slices of bread on top of each other. Gently roll with a rolling pin to flatten the slices.
- Using a round cookie cutter, cut a circle removing the bread crust.
- Use the bread crust to prepare fresh breadcrumbs.
- Shown in the picture.
5. To prepare the filling, marinate ground or finely chopped boneless chicken with salt, pepper, and red chili flakes.
6. Shallow fry in oil and remove once done. Shred the chicken.
7. In a bowl, take 1/4 cup each of finely chopped green capsicum, tomatoes, grated cabbage, carrots, and shredded chicken.
8. Add 1/4 cup Mayo and mix well.
9. To make the pocket, prepare bread circles as mentioned in steps 1-4.
10. Dip the circles in a beaten egg.
11. Coat these circles in breadcrumbs.
12. Deep fry in hot oil. They’ll puff up and remove once it turns golden brown.
13. Slice the bread disc in half to obtain pockets.
14. Add a spoonful of filling and serve immediately.
Bread Pockets Recipe:
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