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- Kozhi Ada or Malabar Chicken Pockets is a teatime snack popular in the Malabar area, Kerala. It’s also a must item in Travels bags. So let’s start.
- First of all we will marinate 250 grams of boneless chicken with Turmeric powder, Chilly powder, Pepper powder, and Salt. Keep it for rest at least 30 minutes
- Now cook it shred it and mince it in a mixture grinder.
- Next, we will prepare the filling masala. Heat Oil in a pan, add Ginger-Garlic paste, and saute it for sometime
- When it’s done, Add chopped Onions, Chopped green chilies and Some salt and saute it for some time
- When the Onion becomes light brown colour, you can add Minced chicken with Garam masala. That’s it. Our masala mixing is complete. But processing continues.
- You can check the Salt, Spice level at this time. If you want anything further, Add it
- As it’s meant for longer shelf life, we will make the masala dehydrated & crispy. So we will add some oil occasionally and roast it well
- But if you are making it as a tea-time snack no need to dehydrate completely. So here your taste and preferences matters
- If it reached the desired level, you can flame off and keep it aside to cool off
- Next, we will prepare the dough. Take All purpose flour, Water, Ghee, and enough salt and mix everything and knead it to a dough
- Now we will divide it into two and Roll it with the rolling pin. We need thickness little more than regular roti
- Next, we will cut it with a glass or any other tin to make every pockets similar size
- Place the masala on the center of each dough circles, fold it and press sides to close it
- Traditionally the pattern is made with hands, But now we will use a fork to create designs
- Make sure that the pockets are closed well. It’s good to keep those pockets in refrigerator for 10 minutes before frying
- Now you can heat oil, Deep fry the pockets to light brown colour.
- That’s it . Kozhi Ada or Malabar Chicken Pockets are ready .
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