Crispy Kozhi Ada with Semolina is a delicious Kerala snack made by stuffing a spiced chicken filling inside a soft dough and pan-frying it until golden and crisp. In this version, semolina (rava) is used along with maida, giving the outer layer a slightly crunchy texture while keeping it light and wholesome. Perfect as an evening snack or tea-time treat, this chicken-stuffed ada combines traditional flavours with a healthier twist.

Crispy Kozhi Ada

Ingredients for Crispy Kozhi Ada with Semolina:

  1. Maida – 1 cup
    Rava (semolina) – ¼ cup
    Vanaspati/oil – 1 big spoon
    Salt and water – As required
  2. Chicken – ½ kg
  3. Chilli powder – 2 small spoons
    Turmeric powder – 1/2 small spoon
    Fennel powder – 2 small spoons
    Salt – For taste
  4. Oil – 1 cup
  5. Onions – ½ kg sliced thin
  6. Garlic paste – 1 big spoon
  7. Garam masala powder – 2 small spoons
    Pepper powder – 1 small spoon
    Chilli powder – 1 small spoon
  8. Curry leaves – 6 sprigs

How to prepare Crispy Kozhi Ada with Semolina?

  1. Mix ingredients no: 1 to prepare the dough.
  2. Cut the chicken into pieces and cook it well, adding ingredients no: 3.
  3. Water content should be fully absorbed.
  4. Once done, remove bone pieces from the chicken and pulse it in a mixer to a coarse texture. Do not grind into a smooth paste
  5. Heat the oil and fry sliced onions until they turn brown.
  6. Remove the fried onions from the oil, then retain only 4 tablespoons of oil.
  7. Heat this oil and sauté the garlic paste until a pleasant smell comes out.
  8. Add minced meat and fry well.
  9. Crush fried onions with your fingers, and add to chicken.
  10. Add the powders and fry them well.
  11. Make small balls from maida dough and spread them thin on a surface.
  12. Using a tumbler, press on the maida sheet and make perfect round shapes.
  13. In each round piece, place a little filling on one side and fold it to get semi-circular shapes.
  14. Seal the edges and press with a spoon or twist the edges with your fingers to form perfect shapes (as shown in the figure).
  15. Deep-fry them in hot oil (which you have kept aside) and drain excess oil.
  16. When Kozhi Ada cools, you can store them in containers.

Note: Filling should be crispy. Then only your Kozhi Ada turns crispy too.

In the Crispy Kozhi Ada recipe published in the magazine, nothing is said about what to do with curry leaves. I would suggest you fry them as you did with the onions, smash them, and add them at the final stage of frying the minced meat mixture. When fried in oil, curry leaves get a pleasant aroma. When it is smashed and added to the filling, it enhances the taste. I have added a couple of Chicken ada recipes, and you can read them here – Recipe 1 and Recipe 2. They have slight differences. That’s why I repeated once more.

Courtesy: Vanitha Magazine August 15 – 31, 2015 

Read a few more chicken snack recipes here. Here is the page link. Click on the images in the gallery to read. 

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