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Make these Malabari Moplah mince meat pockets for your Iftar party

Kozhi ada, a traditional tea time snack can be made using chicken, mutton or beef.

Written by Sujitha Nair | Dubai |
Updated: June 7, 2016 5:07:34 pm
These savoury pockets can also be made with a sweet filling. (Photo: Sujitha Nair) These savoury pockets can also be made with a sweet filling. (Photo: Sujitha Nair)

Kozhi Ada is a Malabar special. This traditional Malabar Moplah snack is a savoury crisp pocket filled with chicken/beef. These super crunchy, folded pockets are similar to samosas, but the filling and shape is different. The traditional Kozhi Adas are really small.

I made this Kozi Ada with a beef filling. You can make it with chicken or mutton, or if you want, you can make this with sweet filling too. This is a famous Malabar snack and is an unavoidable item at Iftar parties.

Malabar Moplah Kozhi Ada

Ingredients
350 g – Boneless beef
1 1/2cups- All purpose flour
1 tbsp- Ghee
1-Onion
4- Green chillies
½  tsp- Ginger paste
2 tsp- Garlic paste
½ tsp- Turmeric powder
¼ tsp- Garam masala
1 tsp- Coriander powder
1 tsp- Pepper powder
½ tsp- Fennel powder
¼ tsp- Cumin powder
1 tsp- Finely chopped curry leaves
Salt to taste
Water to make the dough and pressure cook meat
3 tsp- Oil
Oil to deep fry the Kozhi Adas

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The mince meat filling should be soft and chewy and not too crisp. (Photo: Sujitha Nair) The mince meat filling should be soft and chewy and not too crisp. (Photo: Sujitha Nair)

 Method
* In a bowl add all purpose flour, salt and ghee. Combine well. Add water little by little,knead well and make a smooth dough. Ensure that you do not make the dough too soft.

*Clean and cut beef in to medium size pieces. Wash under running water and keep the pieces in a strainer.

*Pressure cook beef with turmeric powder, coriander powder, pepper powder, salt and sufficient water (two or three whistles are enough, if you over cook beef you won’t get the exact strands). Switch off the stove, let the steam release without removing the whistle. Then open the lid, cook until the water is completely absorbed. Let it cool.

*Clean and thinly slice onion. Crush green chillies.

*Heat 3 teaspoons of oil in a pan, add thinly sliced onion and chopped curry leaves. Saute well until the onions become soft. Then add ginger and garlic paste and crushed green chillies. Saute well on a medium flame until the onions become lightly brown.

These pockets can be made with mince chicken, mutton or beef. (Photo: Sujitha Nair) These pockets can be made with mince chicken, mutton or beef. (Photo: Sujitha Nair)

*Mince/shred the cooked beef with your fingers into strands before adding it into the pan with onions.

*Add garam masala, cumin and fennel powder and salt (if required). Saute well on a low flame until the beef is completely dry (should be soft and chewy not too crisp). Switch off the stove and keep meat aside.

*Take a small ball of dough and roll out a thin circle. Cut out with a small round cutter or with a lid.

*Place two teaspoons of the filling and fold like a pocket. Place the filling on one side then fold the other side over to form a semi circle.

*Repeat this till all the filling is finished.

*Heat oil and deep fry the Koyiadas/Kozhi Adas to a golden brown and remove.

*Serve with tea.

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This post first appeared on sujiscooking.com, powered by Cucumbertown, the world’s first food blogging platform.

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