PREPARATION

1. In a mixing bowl, add 200 grams all purpose flour, 1/2 teaspoon salt, 30 milliliters oil, 100 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. In a blender, add 5 grams mint leaves, 1 1/2 teaspoons ginger, 2 - 3 garlic cloves, 1/4 teaspoon black peppercorns, 1/4 teaspoon salt, 45 milliliters water and blend it into a puree.
4. Transfer this into a bowl, add 35 grams mayonnaise, 1/4 teaspoon powdered sugar, 20 milliliters olive oil, 15 milliliters lemon jucie and mix it well.
5. In a mixing bowl, add 350 grams chicken breast, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon ginger garlic paste, prepared mixture and mix it well.
6. Marinate for 15 minutes.
7. Heat 30 milliliters olive oil in a pan, add 35 grams onions and fry till translucent or until it turns golden brown in color.
8. Then, add the marinated chicken in it and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon vinegar and mix it well.
11. Add 1 tablespoon coriander and mix it well.
12. Cook for another 5 - 7 minutes on medium heat.
13. Remove it from heat and keep aside.
14. Take a ball from dough and dust it with flour.
15. Flatten it with the help of a rolling pin.
16. Cut out rectangle from it.
17. Add the prepared chicken on it.
18. Brush the sides with water.
19. Fold it to make a pocket and seal the edges properly.
20. Make a pattern with the help of a fork.
21. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
22. Drain it on an absorbent paper.
23. In a bowl, add 1 tablespoon red chili sauce, 2 tablespoons ketchup, 1/4 teaspoon chilli flakes, 1/4 teaspoon black pepper, 1/4 teaspoon dried parsley and mix it well.
24. Serve with prepared chicken pockets.