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 Marinate 250 grams of boneless chicken with turmeric powder, chili powder, pepper powder, and salt. Let it rest for at least 30 minutes.
- 2
Cook the marinated chicken thoroughly. Once done, shred and mince it using a mixer grinder.- 3
Heat oil in a pan and sauté ginger-garlic paste until the raw smell goes.- 4
Add chopped onions, chopped green chilies, and a little salt. Sauté until the onions turn light brown.- 5
Add the minced chicken and a pinch of garam masala. Mix well.- 6
Taste and adjust salt or spice as needed.- 7
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.- 8
Once the masala reaches the desired dryness, turn off the flame and let it cool.- 9
Prepare dough by mixing all-purpose flour, ghee, enough salt, and water. Knead it into a smooth dough.- 10
Divide the dough into two portions and roll each into a sheet slightly thicker than a regular roti.- 11
Cut out circles using a glass or cookie cutter to keep the size uniform.- 12
Place a spoonful of the chicken filling in the center of each circle. Fold and seal the edges.- 13
Use a fork to press and decorate the sealed edges. Make sure the pockets are closed tightly.- 14
Refrigerate the prepared pockets for about 10 minutes before frying.- 15
Heat oil in a deep pan and fry the pockets on medium flame until they turn light golden brown.- 16
Remove from oil and drain excess oil on tissue paper. Kozhi Ada or Malabar Chicken Pockets are ready to serve. - 2
