Kozhi Ada/ Koyiada/ Chicken pockets is a Malabar Muslim delicacy. These are crispy wrappers filled with a spicy and flavorsome chicken filling.
Kozhi Ada or Koyada as how we call it, is the most popular snack that comes from the North Malabar household. This is hands down my all time favorite appetizer. My mom makes the best koyadas and this is her recipe. We used to have this on our iftar table almost everyday when I was in Dubai at my parents place.
But now as I have to make it by myself, this dish will be seen only twice or thrice a month and that too only during Ramadan as I am super lazy to make this. Not that it is difficult to prepare this, but the thought of filling the chicken mix in each small wrappers makes me stay away from preparing this. My mom, she is such a sweetheart (all moms are 🙂 ) that just because we love this, she would sit for hours with this and we shamelessly ask her to make this every single day. Uma, you are the best and the next time you come here I will make tons of koyiada for you. 😀
But no Ramadan is complete for me without having this yummy snack and we had this yesterday for our first iftar of this year. I had made a huge pile of it and stored in my freezer beforehand. You guys should give this a try too, it is totally delicious.
INGREDIENTS:
Yields 25-30 small kozhi adas
For the dough:
- 1 cup all purpose flour
- 1/2 cup water
- 1/2 tbsp ghee
- Salt to taste
- Oil to deep fry
For the chicken filling:
- 250g chicken breast cut in cubes
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper powder
- 2 medium onions chopped
- 3 green chillies chopped
- 4 garlic cloves minced
- 1/2 inch piece ginger minced
- 1/4-1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1 small tomato chopped
- Coriander leaves
- Salt to taste
- 3 tbsp oil
NOTES:
- The dough has to be rolled thin to get crispy and light wrappers.
- You can prepare this ahead of time and freeze.
DIRECTIONS:
To make the dough:
In a bowl mix together flour, ghee and salt. Mix well with hands. - Pour water gradually and combine with a spoon.
- Once the dough has come together, knead it well. You can add extra flour if dough is sticky.
- Oil the dough and let it sit for half an hour.
To make the chicken filling:
- Boil and cook the chicken with little turmeric, pepper and salt. Once cooked shred the chicken.
- In a pan add oil. Once it gets heated up add in the onions, ginger, garlic and green chillies and salt.
- Sauté till the onions turn soft. It doesn’t have to turn brown in color.
- Add in tomatoes. Sauté till soft.
- Add in the spice powders. Mix well.
- Add shredded chicken and combine everything together.
- Finally add chopped coriander leaves.
ASSEMBLING:
- Take a piece of dough and roll it into a big circle. Try to roll it as thin as possible.
- Take a small cookie cutter and make small rounds.
- Place the chicken filling on one side of the circle. Fold it in half and press the sides to seal.
- Make a pattern with fork.
- Deep fry till golden in color.
Aww..masha Allah loved reading the story behind this recipe..May Allah swt bless our mothers and keep them close to us always ameen .. jazakallah khair for sharing her recipe..can u pls tell me how I can freeze the dough before hand? I need to cut the rounds n roll n place one on top of the other or??
Ameen! Thank you so much.
I am not sure if you can freeze the dough alone. I usually freeze after assembling the kozhi ada. For that I place the adas one on top of the other with cling wrap in between.
Asslam alikum! Could you make the filling out of ground chicken (chicken mince)? JazakAllah khair
Walaikumsalaam
Yes, you can make any type of filling you like.