Kozhi Ada

There is this beautiful, yet relatively lesser known cuisine from the Northern part of Kerala called the Moplah cuisine. The name Moplah comes from the Tamil word Maapilai or bride-groom. The Northern part of Kerala also called Malabar was under Madras Presidency. Hence the Tamil influence on the language. The Muslim culture of Malabar boasts of pampering the bride-groom, and feeding him with variety of delicacies. Malabar had a high Portuguese, Arab and Dutch influence on its food and culture. So both these were the formative factors of the Moplah Cuisine.

Kozhi ada is one among the plethora of Moplah snacks. Its a staple snack of Calicut. They can be considered as the Malabar version of the pot stickers, just that these are deep fried and not steamed. This was my first attempt at making a Kozhi Ada. I tried my best to get the “piri” or the folding on the fringes of the ada. I have included the recipe video of the same too.

Kozhi Ada

Lejna

A famous Malabar Moplah snack which is a staple during Iftars. The flavourful chicken masala inside the crispy wrappers makes it a delectable snack!

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Prep Time 1 hr

Cook Time 15 mins

Total Time 1 hr 15 mins

Course Snack

Cuisine Moplah

Servings 25 numbers

Ingredients

  

Chicken

• 2 nos Boneless chicken breasts cubbed
• 2 tsps Red chilli powder
• ¼ tsp Turmeric powder
• Salt as per taste

Masala

• 2 tbsps Coriander powder
• 1 tbsp Garam masala powder
• 1 tbsp Pepper powder
• 1 tsp Fennel powder
• 1 no Onion thinly chopped
• 4 tbsps Ginger and garlic thinly chopped
• 1 no Green chilli thinly chopped
• 2 tbsps Coriander and curry leaves thinly chopped

Crispy Wrapper

• 1½ cups All purpose flour
• 1 tbsp Ghee
• Salt as per taste
• Water add till you reach a pliable dough

Instructions

 

Chicken

• Mix the red chilli powder, turmeric powder and salt to the chicken and pressure cook it for 5 whistles.
• Once cooled, shred the chicken into thin pieces. Keep aside.

Masala

• Heat oil in a pan, add the chopped onion,ginger, garlic and green chillies and saute it well.
• To this add the coriander powder and the fennel powder and saute it for 1 minute.
• Add the shredded chicken and little salt to this and mix well. Saute the mixture until the moisture is completely evaporated and the chicken becomes dry and brown.
• Add the chopped leaves and saute till they become dry.
• Add the garam masala and pepper powder and mix it well. The filling is done.

Crispy Wrapper

• Sieve the flour into a bowl. Add ghee at room temperature and salt to the flour.
• Slowly add water and knead it into a pliable dough. It should be soft but not a loose one.

Making the Kozhi Ada

• Take a portion of the dough and roll it thin. Take a round cookie cutter or a small round bowl and cut the rolled out dough into small rounds.
• Dust a plate with flour and place the cut wrappers on it. Repeat the process till all the dough is used.
• Place one of the wrapper on a flat surface, spoon around 1½ teaspoon of the masala onto the cover.
• Rub half of the edge of the wrapper with some water and then fold the wrapper and seal it well.
• Now slowly fold the edges forming a "piri". Repeat till all the wrapper is used up.
• You can freeze the kozhi ada at this stage for future use.
• To cook it ,heat oil in a kadai and deep fry the kozhi ada on medium flame till golden brown.

Keyword Iftar, Iftar Dish, Kozhi Ada, Malabar Cuisine, Moplah Cuisine