Malabar Kozhi Ada | Chicken Hot Pockets

Malabar Kozhi Ada is an authentic and traditional styled Malabar snack commonly served for Iftar. These are special Ramadan dishes that never lose its charm. I got the recipe from a dear friend located in North Malabar. Tried out in my kitchen and it was a super snack. My family pesters me to prepare Malabar Kozhi Ada during weekends. Spiced chicken masala is stuffed in wrappers and deep fried to a golden brown color. For the snack, minced beef can also be substituted instead of chicken. These Chicken Hot Pockets are similar to samosas and can be relished with sauce. This is a crispy as well as crunchy snack and kids as well as elders love the snack. You can substitute Atta with Maida if you love it so. You can also store the fried delicacy in air tight containers for a few days but not for more than 5-6 days.

In Malabar, you can observe a wonderful variation, replacing the spicy version with a sweet mixture of coconut, sugar and cardamom. I have tried that version too, it was wonderful especially for kids as evening snack. There is a craze for Malabari snacks among the public. There is a saying, that Chicken Kozhi Ada has its origin in Koilandy, a small town near Calicut and at that time sun dried meat was used as filling and it used to be stored for longer periods. Anyhow, I assure you, do give a try at the snack. You will love it and don’t forget to send me feedback. These are homely dishes and its a fact we are not using any extra flavorings. These protein rich snacks are healthy and great for your family. You can discover a well detailed Malabar Kozhi Ada recipe here that can be easily prepared at home.

Malabar Kozhi Ada | Chicken Hot Pockets

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Prep Time 30 mins

Total Time 30 mins

Course Snack

Cuisine Kerala

Servings 6 people

Ingredients

  

1x2x3x

• 250 g Boneless Chicken pieces
• 3 nos. Onion
• 2 tsp Ginger garlic paste
• 1/2 tsp Red chilly powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1 cup Atta
• Oil As reqd
• Salt As reqd

Instructions

 

• For preparing dough: In a bowl add atta, salt and combine well. Add water little by little, knead well and make a smooth dough.
  
• Marinate the chicken pieces in a mixture of chilly powder, turmeric powder and salt as required. Deep fry it in oil.
  
• Mince/shred the fried chicken pieces.
  
• Heat oil in a kadai and saute onion until golden brown in colour.
  
• Add ginger garlic paste and saute for another 3-4 minutes.
  
• Add minced chicken, garam masala, salt and curry leaves.
  
• Combine well and remove from the flame.
  
• Pinch small lemon sized balls from the dough and roll out into small round discs. Place little filling inside and flip it over. Press down the sides with fingers and seal it.
  
• Heat oil in a kadai and fry the adas until golden brown in colour.
  
• Crispy Malabar Kozhi Ada is ready to serve.
  

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