Unwrap, clean and wash Zappfresh Chicken Breast Boneless Diced pieces nicely and keep aside. In a mixing bowl, add mint mayo along with ginger garlic paste, crushed black pepper and mix to make a fine paste. Add chicken pieces to the paste and mix them nicely. Clang wrap the bowl and marinade for 30 minutes before cooking. Heat 1 tablespoon oil in a non stick wok/pan and add the marinated chicken, stir fry the chicken till the raw smell goes off. Add finely chopped coriander and mint along with vinegar and stir well. Cook in medium to low flame till the chicken is cooked well. Adjust salt if required. Once the chicken is cooked, turn off the heat and allow it to cool down completely. Meanwhile start preparing the dough. For making the dough, sieve flour in a bowl and add ghee and salt to it. Gradually start adding warm water and knead to make a firm dough. Cover the dough with a kitchen towel and keep aside to rest for 5 minutes. Heat oil in a wok/kadhai (for deep frying), while the oil is heating, pinch a large ball sized dough and roll out to make a large chapatti on the dusted counter. Take a pizza cutter or a knife and cut the rolled out dough into 4”x4” inches square. Keep a bowl of water ready on the counter before you start making the pockets. Take a square and add spoonful of prepared chicken, place it in the center. Wet the four sides of the square with water with the help of your index finger. Take another square and place it over the bottom square such that it covers the filling placed in the center. Gently press the sides and seal them well. Take a fork and make impression on the sides. Similarly prepare more pockets and keep aside. Once the oil is piping hot, simmer the flames and carefully drop the chicken pockets in batches of 4-5 at a time. Fry them golden from both sides and transfer on a kitchen towel to absorb excess oil. Serve Stuffed Chicken Pockets Recipe With Mint Mayo and red chili sauce.