Fiery Pockets Recipe
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Ingredients
K&N’s Fiery Fingers – 400 grams
Oil – as required
Cabbage – ¼ cup; julienned
Bell Pepper- ¼ cup; julienned
Tomato – ¼ cup; julienned
Cucumber – ¼ cup; julienned
Red Cabbage – ¼ cup; julienned
Carrot – ¼ cup; julienned
Chilli Sauce – 1 tbsp
BBQ Sauce – 1 tbsp
Pita Bread – 2
Garlic Dip – as required
Method
In a pan add oil, and sauté julienned vegetables in chilli sauce and BBQ sauce.
Cut pita bread into halves and slice each half from centre to form pockets.
Fry K&N’s Fiery Fingers as per instructions on pack.
Fill the pockets with sautéed vegetables, garlic dip sauce, and Fiery Fingers. You may add pickled cucumbers and lettuce for added flavour.
Finish with Fiery Fingers, vegetables and garlic dip, and serve warm.
Garlic Dip:
Ingredients
Yoghurt – 1 cup
Salt – to taste
Garlic Paste – 1 tsp
Black Pepper Powder – 1 tsp
Green Chilli Paste – 3 chillies
Method
Mix all ingredients for sauce and set aside.
Fiery Pockets Recipe in Urdu and English
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