30 May 2014,17:14 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • In a bowl, mix the vinegar, sugar, salt and green chilli thoroughly. Leave to stand for about half an hour or till the vinegar becomes a little spicy; strain the vinegar.
  • Add the carrot, cabbage and green capsicum to the strained vinegar and toss well. Chill in a refrigerator till required.
  • Cut the chicken into strips. In a bowl, mix the ginger paste, garlic paste, cumin powder, chilli powder, lemon juice, soy sauce, salt and egg.
  • Add the chicken and flour and mix thoroughly. Set aside to marinate for half an hour, preferably in a refrigerator.
  • Heat plenty of oil in a kadai. Deep-fry the chicken till cooked. Drain on absorbent paper.
  • Heat both sides of the pita breads on a tawa or in an oven.
  • Cut each pita bread in half and open out the pockets. Spread some mint chutney on the inside of each half, and fill with a portion each of chicken, vegetable mixture and onion rings.
  • Serve immediately.



  • 250 grams boneless chicken breasts
  • 4 pita breads
  • 4 tablespoons vinegar
  • 2 tablespoon sugar
  • 2 green chilli, chopped
  • 2 small carrot, grated
  • 2 small cabbage, shredded
  • 2 small green capsicum, finely sliced
  • 2 teaspoon ginger paste
  • 2 teaspoon garlic paste
  • 2 teaspoon cumin powder
  • 2 teaspoon red chilli powder
  • 2 tablespoon lemon juice
  • 1 teaspoon soy sauce
  • 2 eggs, lightly beaten
  • 100 grams refined flour
  • 100 ml Mint Chutney
  • 2 medium onion, sliced into rings
  • Salt to taste
  • Cooking oil for deep-frying

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