Malabar Kilikoodu is one of my favorite snacks – not just because of how it tastes, but because of what it represents. It’s part of the rich, generous food culture of Malabar, where snacks are never simple, and always made with thought, care, and a bit of flair. Kilikoodu, meaning “bird’s nest,” is one such dish – beautifully shaped, deliciously spiced, and full of texture.
What makes this recipe even more special for me is that I make both vegetarian and non-vegetarian versions – each one slightly different in ingredients but equally satisfying.
The vegetarian kilikoodu is made with mashed potatoes and homemade paneer. But instead of hiding the paneer inside, I shape it into small white balls and place them right on top of each cutlet – just like little eggs resting in a nest. It’s not just tasty – it’s beautiful to look at. The outer shell is coated in roasted vermicelli and fried until golden and crisp, while the inside stays soft and flavorful. There’s no carrot or sweetness in my version – just clean, savory flavors.
For the non-vegetarian version, I use chicken or buffalo meat, depending on availability, and sometimes even top it with boiled quail eggs, which is a lovely traditional touch in many Malabar homes. The meat is cooked with spices and mashed with potatoes to create a rich, filling base – then shaped, coated, and deep-fried just like the veg version.
What ties both together is the crunchy vermicelli coating and that signature “nest” appearance – crispy outside, soft and spiced inside, with those little “eggs” on top completing the look.This snack perfectly reflects Malabar cuisine – where even the simplest ingredients are transformed into something festive. Whether for iftar, a family gathering, or just weekend tea time, kilikoodu always makes the table feel special. It’s not rushed food – it’s made with love and intention, just like how food has always been in this region.
Malabar Kilikoodu
Description
Kilikoodu is a Malabar snack food, also served on special occasions in the Malabar region. So let’s start:
Ingredients
Instructions
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Cook potatoes with some salt. Peel, mash, and keep them aside.
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Cook boneless chicken with salt, turmeric powder, and pepper powder. Once cooked, shred or chop the chicken and set it aside.
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In a bowl, add the mashed potatoes, chicken, chopped ginger, green chillies, onions, garam masala, and enough salt. Mix everything well to combine.
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(Optional) You can also add some crumbled paneer to the mixture — both chicken and paneer are optional.
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Make small balls with the prepared mixture. Gently press the center of each ball with your thumb to form a nest-like shape.
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Prepare a loose batter by mixing all-purpose flour (maida) with water and a little salt.
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If you prefer, use a beaten egg and salt mixture instead of the flour batter.
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Dip each ball into the batter (or egg mixture), then roll it in crushed vermicelli so that it is evenly coated.
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Deep fry the balls until they turn golden brown and crispy.
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(Optional) You can decorate each kilikoodu with a small paneer-based egg or a boiled quail egg placed in the center.
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Serve kilikoodu warm with tea. It’s crispy on the outside, soft inside, and full of delicious flavor — perfect for festive occasions or as a special evening snack.