Kozhi Ada / Crispy Chicken Pockets

Kozhi Ada is a Crispy Malabar teatime snack. The hot chicken pockets are surely loved by everyone. Instead of chicken filling; you can try it with minced beef also.

Ingredients For The Pastry:
  1. All purpose Flour (maida)- 1 1/2 cup
  2. Salt-to taste
  3. Ghee-1 tbsp
  4. Water-to knead the dough
  • In a bowl add flour and salt; heat the ghee and add the hot ghee in to flour; mix it well by crumbling with your hands.
  • Add water little by little and make a smooth dough out of it.
  • Keep covered and Let it rest for 10 minutes.
Ingredients For The Filling:
  1. Chicken Boneless- 250gm
  2. Onion-1 medium
  3. Ginger garlic crushed-1 tbsp
  4. Green chilly-1 no
  5. Turmeric powder- ½ tsp
  6. Chilly powder- 1 tsp
  7. Pepper powder-1 tsp
  8. Coriander powder-1tsp
  9. Garam masala powder- 1/2 tsp
  10. Salt-to taste
  11. Curry leaves-2 springs
  12. Oil-1tbsp
Preparation of filling:
  • Cook chicken pieces with half of turmeric powder, chilly powder, pepper powder, garam masala powder and salt.
  • Pressure cooks until done and dry out all the excess water by open cooking.
  • Heat oil in a non-stick pan and sauté onions until golden in color
  • Add ginger, garlic and green chilly. Sauté for another minute.
  • Add all the remaining powders and mix well.
  • Add cooked chicken pieces, curry leaves and chopped coriander leaves.
  • Cook for another 30-35 minutes until the chicken pieces gets dried well and reached the minced meet form  (black in color-add more oil if required at intervals; stir well with ladle to reach the minced form).

  • Knead the dough once again make few equal bowls out of it.
  • Roll each ball by dusting little flour as thin as possible.
  • Now cut small circles using a 5 inch diameter bottle cap or with a cookie cutter; 
  • Roll all the balls and cut out small circles from that; knead the leftover parts again and roll it.
  • Now take a small circle; place a tablespoon of filling in one side of the circle by leaving the edges.
  • Cover it with another edge like half moon and stick on the sides by pressing with a fork or by thread it with your fingers.
  • Heat oil in a pan; and deep fry the prepared ada's on medium flame until nice golden in color.
  • Drain in to paper towels and serve..
  • After cools down; you can store store them in an airtight container for about a month.
              Kozhi Ada / Crispy Chicken Pockets Kozhi Ada / Crispy Chicken Pockets Reviewed by fejnaem on 20:19 Rating: 5

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