Kozhi ada, how to make Malabar style kozhi ada (chicken hot pockets).

Kozhi ada is a popular Malabar Muslim snack. During the time of Ramadan; if you are travelling through the National highway and passing through Malabar, kozhi ada is something which you should try, the makeshift food stalls on the roadside at the time of Iftar will be selling hot kozhi adas. The best way to get the taste of Malabar food.

Kozhikode city is no exception, kozhi ada tops the bakery snacks at this time. Nidhi is fan of Malabar food and that's why authentic and traditional Malabar food finds its place here on the blog. One of her friend's mom introduced me to Malabar food; and she told me that kozhi ada is the most popular snack during Ramadan time. It seems, kozhi ada was a native of Koilandy (a small town near Calicut) and during the olden days sundried meat was used to fill in and can be stored for longer periods. But, you can also slow roast the chicken for 1 hour and do the same....that calls for another post.

The same filling can be covered with rice dough and steamed.

How to make kozhi ada (video tutorial)

Other recipes you may like:
Malabar chicken samosa recipe
Malabar Mutton Biriyani
Malabar style cauliflower fries
Malabar Chicken Korma
Malabar chicken fry

Kozhi Ada Recipe - How To Make Kozhi Ada - Iftar Recipes

PREP TIME: 15 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Flour: 2 cups
• Sugar: 1 tsp
• Salt: 1/2 tsp
• Ghee/oil: 1 tsp
• Water: As needed
• Boneless Chicken:250 gm
• Onion: 1, chopped
• Ginger-Garlic: 1 tbsp, crushed
• Green chilli: 1 chopped finely
• Coriander leaves: 1 tbsp, chopped
• Oil: 2-3 tbsp
• Kashmiri chilli powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Coriander powder: 1 tsp
• Garam masala: 1 tsp
• Salt to taste

  METHOD:

1. Add flour in a bowl, add in salt, sugar, and ghee. Rub the ghee into the flour and knead it into a soft dough with water.
2. Heat a kadai with oil, add in the onions and green chilli. Add salt and mix well. Once the onions are transparent add in the crushed ginger-garlic and mix well.
3. Once the onions starts to brown, add in Kashmiri chilli powder, turmeric powder, and coriander powder. Mix well and then add in the chicken pieces. Mix well and cover and cook the chicken.
4. Once the chicken is cooked, add in garam masala and mix well.
5. Lastly, add in chopped coriander leaves, and stir well. Switch off the fire and when it is completely cooled lightly grind/mince it in a mixie or food processor
6. Pinch small lemon sized balls from the dough and roll out into small round discs. Place little filling inside and flip it over. Press down the sides with fingers and seal it (Check video for tutorial on how to seal the kozhi ada.)
7. Deep fry in hot oil until brown.
8. Serve hot.

NOTES

• To prevent the dough from drying out, you can brush oil on top and cover with a wet cloth.
• There is no need to add extra water as the chicken will release water by itself.

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