CHICKEN POCKET / KOZHI ADA

CHICKEN POCKET / KOZHI ADA

INGREDIENTS 

TO PREPARE MASALA


chicken boneless- 500 grams (YOU CAN ALSO USE BEEF OR MUTTON)
oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5
onion- 2, finely sliced
turmeric powder- half easpoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon
black pepper powder- 1/4th tablespoon
coriander leaves- chopped


PREPARATION

preparing chicken

boil chicken pieces with turmeric powder and salt in a pressure cooker.  after 2 whistles remove from flame.  crush chicken pieces well with hand or mince it or powder it using a grinder.


Take a pan.  add 2 tablespoons of oil.  
Fry onion till its raw smell goes.
Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add crushed chicken
Add coriander leaves.

Remove from flame.

FOR DOUGH

MAIDA/ ALL PURPOSE FLOUR-2 CUPS
OR YOU CAN USE ATTA OR WHEAT FLOUR

MILK-2 TABLESPOON
EGG-1
SALT
WATER

TO MAKE A SOFT DOUGH, MIX ALL THE INGREDIENTS WELL
COVER WITH A WET CLOTH FOR SOMETIME

MAKE INTO EQUAL BALLS
ROLL INTO CHAPPATI

PLACE THE CHAPPATI INTO THE FRAME.  PUT SOME MASALA AT THE CENTER

CLOSE AND PRESS WELL AT THE SIDES
SLOWLY TAKE OUT FROM THE FRAME WITHOUT BREAKING

YOU CAN ALSO MAKE THIS WITHOUT FRAMES
JUST ROLL THE EDGES WITH HANDS AND PASTE WITH LITTLE WATER

FRY IT IN OIL TILL BOTH SIDES ARE BROWN AND CRISPY

FOR HEALTH CONCERNS

YOU CAN STEAM IT AND TASTE INSTEAD OF FRYING IT IN OIL