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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Marinate 250 grams of boneless chicken with turmeric powder, chili powder, pepper powder, and salt. Let it rest for at least 30 minutes.
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Cook the marinated chicken thoroughly. Once done, shred and mince it using a mixer grinder.
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Heat oil in a pan and sauté ginger-garlic paste until the raw smell goes.
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Add chopped onions, chopped green chilies, and a little salt. Sauté until the onions turn light brown.
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Add the minced chicken and a pinch of garam masala. Mix well.
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Taste and adjust salt or spice as needed.
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To make the filling suitable for longer shelf life, roast it well by adding oil occasionally until it becomes dry and slightly crispy. If you are making it as a tea-time snack, you can keep it a little moist.
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Once the masala reaches the desired dryness, turn off the flame and let it cool.
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Prepare dough by mixing all-purpose flour, ghee, enough salt, and water. Knead it into a smooth dough.
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Divide the dough into two portions and roll each into a sheet slightly thicker than a regular roti.
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Cut out circles using a glass or cookie cutter to keep the size uniform.
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Place a spoonful of the chicken filling in the center of each circle. Fold and seal the edges.
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Use a fork to press and decorate the sealed edges. Make sure the pockets are closed tightly.
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Refrigerate the prepared pockets for about 10 minutes before frying.
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Heat oil in a deep pan and fry the pockets on medium flame until they turn light golden brown.
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Remove from oil and drain excess oil on tissue paper. Kozhi Ada or Malabar Chicken Pockets are ready to serve.