Chicken Vada
A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.
Ingredientsfor 2 servings
- 1/2 kg Boneless chicken
- 1/2 cup Pearl onion (Kunjulli)
- 1/2 cup Coconut — grated
- 1 tsp Daliya Pottu kadala
- 4 nos Green chillies
- 1 piece Ginger
- 2 Stems Curry leaves
- 2 nos Cloves (Grambu)
- 1" stick Cinnamon (Karugapatta)
- 1/4 tsp Fennel seeds (Perinjeerakam)
- 2 nos Cardamom (Elakka)
- Salt, to taste
- Oil — for deep frying
Preparation
Step 1
Clean boneless chicken and squeeze out the water.
Step 2
Grind the chicken together with all the other ingredients(except oil), without adding water.
Step 3
Make small balls off the above mixture.
Step 4
Flatten them to get the shape of vadas.
Step 5
Fry in hot oil in oil.
Step 6
Do not make big sized balls as the chicken need to get cooked thoroughly and hence small size is best.
Tip
Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.
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