There are certain snacks that never ask for attention, yet they hold a permanent place in our hearts – and in our suitcases. Kozhi Ada, with its crisp shell and spicy chicken filling, is one such classic. Native to Malabar, especially in the Kannur–Kozhikode region, it’s more than just something to eat with evening tea. It’s a piece of home that travels well, lasts long, and always delivers comfort with each bite.
For many Non-Resident Keralites, especially those leaving for the Gulf or heading back to work abroad, kozhi ada is one of the last things packed. Not wrapped individually with care – but piled together in a single parcel, packed in layers, wrapped in newspaper or a food-safe pouch. It’s never fussy, and yet somehow it makes the journey better than most things ever could.
At its heart, Kozhi Ada is simple – a thin, maida-based shell folded over a dry, spiced chicken filling, shaped into a crescent, and deep-fried till golden. But that filling is where the magic lies. Cooked with onions, shredded chicken, fennel, curry leaves, and black pepper, it’s made carefully – dry enough to last, but full of flavour. The lack of moisture isn’t a shortcut, it’s tradition – ensuring the snack stays crisp, fresh, and travel-friendly for days.
Though once made mostly in home kitchens, today it’s available in almost every tea shop in Malabar. You’ll find them lined up in glass boxes, beside cutlets, parippu vada, and unnakaya – a proud part of the everyday snack culture. During Ramadan, it’s made in big batches, fried just before sunset, filling homes with the smell of ghee, meat, and fried dough. But even outside the festive season, it’s the kind of thing people pick up after a long day, to go with a hot cup of sulaimani or chaya.
And somehow, even when eaten far from home – cold from the fridge in a distant country, or reheated in a microwave – Kozhi Ada still holds its place. It brings back images of busy kitchens, roadside tea stalls, and laughter-filled evenings. That soft crunch, that familiar masala, that unmistakable taste – all of it tells you: this isn’t just a snack. This is Malabar, folded and fried.
Malabar Kozhi Ada
Ingredients
Instructions
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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.
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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
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Now cook it shred it and mince it in a mixture grinder.
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Next, we will prepare the filling masala. Heat Oil in a pan, add Ginger-Garlic paste, and saute it for sometime
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When it’s done, Add chopped Onions, Chopped green chilies and Some salt and saute it for some time
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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.
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You can check the Salt, Spice level at this time. If you want anything further, Add it
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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
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But if you are making it as a tea-time snack no need to dehydrate completely. So here your taste and preferences matters
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If it reached the desired level, you can flame off and keep it aside to cool off
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Next, we will prepare the dough. Take All purpose flour, Water, Ghee, and enough salt and mix everything and knead it to a dough
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Now we will divide it into two and Roll it with the rolling pin. We need thickness little more than regular roti
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Next, we will cut it with a glass or any other tin to make every pockets similar size
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Place the masala on the center of each dough circles, fold it and press sides to close it
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Traditionally the pattern is made with hands, But now we will use a fork to create designs
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Make sure that the pockets are closed well. It’s good to keep those pockets in refrigerator for 10 minutes before frying
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Now you can heat oil, Deep fry the pockets to light brown colour.
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That’s it . Kozhi Ada or Malabar Chicken Pockets are ready .