Hello friends, hope you all had a great Thanks giving!!!It was busy here with family visiting and black friday shopping and all. Also we are going to India for a month and had to do a lots of packing and shopping for the same. I will try to update the blog as much as I can and hope you all have a great holiday season ahead.
The recipe today is one of my favorite snacks from the malabar and I was eating this all the time during my visits to kerala for the past couple of years. We were craving it here and I had to make it and am sure once you do it, this is will be a regular in your household too. Its simple and easy to prepare and if you fry it right, will stay for a long time at room temperature. Enjoy!!!
1. Boneless chicken ½ kg, cut to bite size pieces
2. Red chilly powder 1 TBSP
Turmeric powder ½ tsp
Fennel seed powder ½ tsp
Garam masala ½ tsp
3. Red onion 1 medium, thinly sliced
4. All purpose flour/maida 2 cups
5. Oil 2 TBSP plus more for frying
6. Salt as needed
7. Roasted rice flour ¼ cup
8. Water as needed to make the dough
- Clean the chicken well and pressure cook for 1 whistle along with enough salt and ingredients numbered 2. Allow the pressure to release and open lid, cook until all liquid evaporates from the chicken at low heat. Once cooled, mince the chicken using a blender and set aside.
- Now in a deep pan, add 2 TBSP oil and saute thinly sliced onions until brown color.
- Add the minced chicken and mix well. Saute this at medium low heat for about 30 minutes. By then it will attain a crispy texture. Remove from flame and allow to cool.
- Meanwhile, in a mixing bowl, add the all purpose flour/maida, enough salt, 1 TBSP oil and mix well. Slowly add water and make a smooth dough like you do for chappathis.
- Divide the dough into lime size balls. Dust each ball in rice flour and roll out into thin rounds. Now using a cookie cutter or sharp edged lid, cut out round shaped pooris. Stuff one end with 1 TBSP of the prepared chicken mix and fold the other end. Using a fork pinch the edges to lock the sides. Repeat the process with rest of the dough and chicken mix.
- Heat oil for frying and when it is hot, add the adas one by one and make sure not to over crowd and fry on medium low heat till golden brown. Keep in mind, if the heat is too high, the outside will get cooked but not the inside, and if its too low heat, the whole ada will be a soggy oily mess. You need to keep patience to get crispy and super crunchy all the way through. If fried well, it stays outside for a good period of 2-3 weeks.