Kozhi Ada is a crispy, golden, crescent-shaped or pocket-shaped fried pastry (similar to a samosa or empanada but with a distinct Malabar twist). While Kerala’s traditional Ada is generally a steamed dish wrapped in a banana leaf, the popular Chicken Ada of Malabar is a deep-fried snack and hence not considered healthy. A filling is wrapped inside maida sheets and deep-fried in coconut oil. Chicken Ada is a popular dish in the Malabar region, made during festival occasions. 
 
This savoury dish is special for various reasons. It represents Malabar’s love for bold spices, deep-frying, and meat snacks, similar to samosas but with Kerala’s signature curry leaves, coconut oil (sometimes), and garam masala depth.

Chicken ada recipe

Ingredients for Kozhi Ada (Chicken Ada):

  1. Maida – ½ kg
  2. Salt – ½ small spoon
    Baking soda – 1 small spoon
  3. Boneless chicken – ½ kg
  4. Chilli powder – 2 small spoons
    Turmeric powder – 1 small spoon
    Garam masala powder – ½ small spoon
    Garlic crushed – 1.5 small spoons
    Curry leaves – 1 stalk
  5. Oil – As required

How to prepare Kozhi Ada (Chicken Ada)?

  1. Make dough using maida, baking powder and salt. It should be similar to the dough for chapati.
  2. Marinate chicken using ingredients no: 4.
  3. Heat oil in a pan, and fry the chicken. Once cooled, mince it using a mixer.
  4. Now spread the dough similar to a chappathi and place a little chicken mixture in it.
  5. Now cover the chicken using a maida cover, and stick its ends. You can press the ends using a spoon to do so.
  6. Now fry in hot oil till it turns light brown.

Courtesy: Vanitha Magazine, July 1-14, 2017

You can read two more variations of the same recipe. Method 1 and Method 2.

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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