Kozhi Ada Recipe
About Kozhi Ada Recipe:
Kozhi ada is a well-known Malabar Muslim snack. If you are travelling or passing through the Malabar and National Highway (especially during Ramadan), then kozhi ada is something you should certainly try. At iftar, the roadside food stalls will sell sizzling kozhi adas, and it is the most pleasing way to taste Malabar cuisine. The city of Kozhikode is not an exception. Here the kozhi ada beats all the bakery snacks. It appears that kozhi ada was Koilandy's native (little townlet near Calicut), as, during the olden times, sundried meat was filled in it and stored for more extended periods. But remember that for 1 hour, you can slow roast the chicken and serve the same stuffing to cover the steamed rice dough.
- 22 Ingredients
Ingredients for Kozhi Ada Recipe
- As required Ingredients for Dough
- 1 cup Maida
- NaN As required Salt
- 1/4 teaspoon Sugar
- 1 tablespoon Butter
- 2 tablespoon Water
- As required Ingredients for Masala
- 250 gram Boneless Chicken
- 1 pinch Turmeric powder
- 1/4 teaspoon Pepper Powder
- 2 tablespoon Oil
- 2 No.s Green chilli
- 1 No.s Onion
- 1/2 teaspoon Ginger
- 1 teaspoon Garlic
- 1 pinch Fennel seeds
- 1 No.s Tomato
- 1/2 teaspoon Chilli Powder
- 1/4 teaspoon Turmeric Powder
- 3/4 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- As required Oil For Frying
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Kozhi Ada Recipe
Take 1 cup maida in a bowl, add ¼ tsp sugar, salt to taste. Mix well.
Add 1tbsp butter and gradually add ¼ cup water. Mix well to prepare the dough. Cover it.
Take 3 small chicken pieces in a vessel, add some salt, turmeric powder, pepper powder and mix well. Cover it and cook it.
After the chicken cools down, crush the chicken.
Heat 2 tbsp oil in a kadai, add 1tsp chopped garlic, ½ tsp chopped garlic, 1 pinch crushed fennel seeds. Saute it.
Add chopped onion, 3 chopped green chillies and salt to taste. Saute until the onion turns golden.
On low flame, add ¼ tsp turmeric powder, ½ tsp chilli powder, ¾ tsp coriander powder. Saute it in medium flame for a while until the raw smell is no more.
Add 1 chopped tomato, mix well. Cover it and cook.
Add the whipped chicken, mix well. Add some water, ½ tsp garam masala. Stir it until the water dries up. Add coriander leaves. Mix well. Turn off the flame.
Take the dough and make small balls of equal size.
Take a rolling board and rolling pin. Dust it with maida. Make small circular roti with the balls.
Place the filling in between and close the roti from one side. Press the sides with your finger to seal it and the press it with a fork, so that the filling won’t come outside.
Do the same with the rest of the balls.
Heat oil in a pan, fry the kozhi ada inmedium flame. Fry it in batches.
When both sides are golden brown, take it out of the oil.
Kozhi ada is ready to be served.