Kozhi Ada

Kozhi ada is a savory crisp pocket stuffed with spiced kozhi (chicken ) filling. A must try delicacy of South Indian state of Kerala. Mostly prepared during Ramadan as snack for ifthar.

Prep time: 30 mins

cook time: 15 mins

Total time: 45 mins

INGREDIENTS

For the outer cover(sheet)

*All purpose flour (maida)  - 500 g

*Salt - to taste

*Warm water - as required for Kneading the dough                             *Oil - 4 tbsp

For the filling

*Chicken - 500 g, boneless

*Onion  - 1, finely chopped

*Green chili  - 1 nos, chopped(optional)

*Red chili powder - 2 tsp

*Turmeric powder -  1 tsp

*Ginger garlic paste - 2 tsp

*Garam masala pwd - half tsp

*Curry leaves

*Oil for frying

*Salt as per taste

PREPARATION

Combine together flour, salt, oil very well and add warm water little by little and make a dough neither too soft nor too hard.Set aside with closed lid for one hour. Now cook the chicken with turmeric powder, chili powder,  ginger garlic paste, and salt until tender.Shred and Set aside. Now heat oil in a pan (2 tbsp). Add chopped onions, green chilies and curry leaves. Saute until the onion start getting golden brown. Now add the shredded chicken and cook on low flame until the chicken is fully dry and No moisture left .It must be crisp and dry to ensure it’s shelf life. Finally add garam masala powder and check for salt.

ASSEMBLING

Roll out a medium sized ball from the dough and flatten well with a rolling pin to a thin big disc.Make a small round  discs with the circular lid or cutter .You can make 5 small discs with one rolled big disc. Now take a small disc shaped dough and put the filling in one end and cover it with the other end. Press both the sides together with fingers and pinch the edges together in a pattern to get the crescent shape. If not, take a fork and press the edges to seal. Keep aside and continue making the kozhi adas till the filling is over. Heat oil in a wok and when hot , add the kozhi adas one by one (five at a time) . Deep fry on a medium low heat till golden brown. If the heat is high, only the outside will be cooked and not inside. And if it is on low flame, the whole adas will be a soggy with oily texture.  So always fry on a medium low heat .It should be crispy and crunchy to stay long.   Drain the excess oil . Best served hot with a cup of tea. Enjoy!!