Bread Pocket Chicken Shawarma / Chicken Shawarma Bread Pockets

Ingredients:

8-10 slices of bread

250 gm boneless chicken pieces

1/4 tsp turmeric powder

1/2 + 1/2 tsp pepper powder

salt to taste

1/4 cup onion, finely chopped

1/4 cup cucumber, chopped

1/4 cup cabbage, chopped or grated

1/4 cup carrot, finely chopped

1/3 cup mayonnaise

1 tbsp tomato sauce

2-3 tbsp plain flour

2 eggs, beaten

bread crumbs as required

oil, for frying

Preparation:

1. Cook the chicken with turmeric powder, pepper powder and salt adding little water. Shred it and keep it aside.
2. In a bowl, add the chopped onion, capsicum, cucumber, carrot, cabbage, shredded chicken, pepper powder, salt, mayonnaise and tomato sauce and mix well.
3. In a bowl, combine 2-3 tbsp plain flour with little water to make a medium thick paste.
4. To make the bread pockets, take a slice of bread and apply the flour paste on the sides and place another bread slice on top of other and gently press both slices to stick each other.
5. Dip it in the beaten egg and then cover it with breadcrumbs. Repeat the same with the remaining slices of bread.
6. Heat oil in a pan and deep fry them at medium flame till golden brown on both sides. Remove from the flame and drain them on a paper towel.
7. Then cut each fried bread into triangles and open it like a pocket.
8. Fill the pockets with about 2 tbsp of prepared filling and serve immediately...