Malabar Kozhi Ada
Ingredients
- 250 gm Chicken (boneless)
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Chilly powder
- 1 teaspoon Pepper powder
- 1 teaspoon Garam masala
- 2 Medium Onion chopped
- 4 Green Chillies chopped
- 1 teaspoon Salt
- 2 cup All Purpose flour
- 1 teaspoon Ghee
- Oil As required
Instructions
- 1 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.
- 2
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- 3
Now cook it shred it and mince it in a mixture grinder.- 4
Next, we will prepare the filling masala. Heat Oil in a pan, add Ginger-Garlic paste, and saute it for sometime- 5
When it’s done, Add chopped Onions, Chopped green chilies and Some salt and saute it for some time- 6
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.- 7
You can check the Salt, Spice level at this time. If you want anything further, Add it- 8
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- 9
But if you are making it as a tea-time snack no need to dehydrate completely. So here your taste and preferences matters- 10
If it reached the desired level, you can flame off and keep it aside to cool off- 11
Next, we will prepare the dough. Take All purpose flour, Water, Ghee, and enough salt and mix everything and knead it to a dough- 12
Now we will divide it into two and Roll it with the rolling pin. We need thickness little more than regular roti- 13
Next, we will cut it with a glass or any other tin to make every pockets similar size- 14
Place the masala on the center of each dough circles, fold it and press sides to close it- 15
Traditionally the pattern is made with hands, But now we will use a fork to create designs- 16
Make sure that the pockets are closed well. It’s good to keep those pockets in refrigerator for 10 minutes before frying- 17
Now you can heat oil, Deep fry the pockets to light brown colour.- 18
That’s it . Kozhi Ada or Malabar Chicken Pockets are ready . - 2
