Description
These bakery-style Pakistani chicken patties are golden, savory, and irresistibly flaky! Filled with spiced shredded chicken and baked to perfection, they’re perfect for teatime, Ramadan, or anytime snacking. With a tender, flavorful center and crisp golden top, this nostalgic street food favorite is easy to make at home. #PakistaniRecipes #ChickenPatties #BakeryStyleSnacks #EasyBakes
Ingredients
Scale
Ingredients
- 500g boiled shredded chicken
- 1 small onion, finely chopped
- 1 tbsp butter
- 1 tsp ginger garlic paste
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1 tsp chili flakes (adjust to taste)
- 2 tbsp plain flour
- 2 tbsp cream
- 1 egg (for brushing)
- ½ tsp black seeds (optional, for sprinkling)
Instructions
Instructions
- In a pan, melt butter and sauté the finely chopped onion until soft and translucent.
- Add ginger garlic paste and cook for 1 minute until aromatic.
- Add shredded chicken, soy sauce, vinegar, and chili flakes. Stir well and cook for 3–4 minutes.
- Remove from heat and stir in plain flour and cream until the mixture thickens slightly. Let it cool completely.
- Shape the cooled mixture into small round or oval patties.
- Place the patties on a baking sheet lined with parchment paper. Brush each with beaten egg and sprinkle black seeds on top, if using.
- Bake at 375°F (190°C) for 15–20 minutes, or until the tops are golden brown and crispy.
- Serve warm with ketchup, chutney, or your favorite dipping sauce.
Notes
- Use store-bought or homemade puff pastry if you want to wrap the patties for a bakery-style crust.
- These patties can also be pan-fried or air-fried instead of baked.
- Perfect make-ahead snack—prepare and freeze before baking for a quick treat later.
- Adjust chili flakes to your spice preference.
Nutrition
- Serving Size: 1 patty
- Calories: 130
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 48mg