Oct 12, 2010

Kozhi Ada / Chicken hot pockets

  

                      It is the crispy, tiny delight of malabar... A nice snack to simply munch on or to go with tea. This sizzler which may be called 'the little brother of Samosa', is a celebrity in ifthars and family gatherings... Yes! you can make the bet! You wouldn't stop with one.. :)

The recipe..

Things you need:

To make about 30 'adas'

For making pastry:
All purpose flour or maida - 2 cups
Water    -    as needed
Salt        -   as needed

For the filling:
Chicken or beef with out bone - 250 g
Onion               - 1, medium sized , sliced into very small pieces
Ginger, minced  - 1 tsp
Green chillies     - 2, cut into very small pieces
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1 tsp
Vegetable oil -  2 tbsp

Others:
Oil for frying  - 2 cups

Method:

Making the pastry:
Make a smooth dough with the flour and water. It should be harder than that for making pooris. Now divide it into small balls, the size of a gooseberry.Keep them aside by covering them in a clean clothe or cling film.
Prepare the filling:
Cook the chicken or beef adding adequate salt and a little turmeric powder. Mince it using a fork or blender and keep aside. Now heat a wok and add 2 tbsp of oil to it. Add onion and saute until transparent.Add the minced ginger and green chillies and saute. Add the minced meat and saute. Finally add all the spice powders and saute until the filling becomes dry and crispy.
Filling:
Take the dough balls and roll them out into thin circles. Keep a little chicken filling in the middle and fold into half moon shape.Join the ends by pressing with a fork.
Frying: 
Fry them in heated oil in a wok until golden brown.Drain on a kitchen towel and serve hot.

1 comment:

  1. Kozhi ada looks yummy dear. njanum ithu undakum...

    ReplyDelete

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