- Jan 27, 2021
- 2 min read

Bread Pockets Shawarma

1.Bread-10-12 slices

Egg-1

Milk/water -2 tbsps

Slightly roll each slice of bread into thin sheets using a rolling pin.

Place 2 bread sheets and slightly press it together and use a round cookie cutter or glass to cut round slice.The sides of the bread will be sealed well, by the pressure applied while cutting.

If in case there are any gaps that are unsealed, use little water on those areas & seal it off. Be cautious about sealing all the edges properly to avoid oil from entering inside the bread slices while frying.

Prepare other slices also in the same way & keep it aside.

Crush the remaining cut out bread pieces in the mixie to get the bread crumbs.

In a bowl beat the egg with the milk /water.Dip the bread pockets in egg wash & then roll it in bread crumbs. Repeat it for all bread pockets and fry in hot oil till golden and puffed up.

2.Boneless Chicken-200 gm

Turmeric powder-1/4 tsp

Pepper powder-1 tsp

Chilli powder-1/2 tsp

Garam masala-1/4 tsp

Salt-1/2 tsp

Marinate the chicken pieces with all the above ingredients for 10-15 minutes and shallow fry in oil.Once cooled shred into small.

Note: U can use any leftover chicken pieces from the curry.Today I used some leftover Chicken Chukka.

3.Onion-1/2

Capsicum-1/2

Cucumber -1/4 cup

Cabbage-1/4cup

Tomato-1/4 cup (optional)

Carrot grated-1/2 cup

Lime juice-1 tsp

Curd -2-3 tbsps Mayonnaise-3-4 tbsps

Salt and pepper to taste

Chop all the ingredients except carrot. In a bowl mix together the chopped veggies and shredded chicken.Add the curds, mayonnaise,lime juice,salt and pepper.Shawarma fillings is ready.

Now cut the fried and puffed bread pockets into two pieces using a knife.

You can see the bread pockets are so perfect without any holes.

Now add filling into the bread pockets one by one.

Our bread pocket shawarmas are ready to be served