KOZHI ADA

•  Chicken (finely chopped)                                             250gms
• Onions                                                                           2nos(fienly chopped)
• Ginger,      garlic                                                           11/2tbspn
• Green chillies                                                                2nos
• Garam masala                                                               1teaspn
• Turmeric powder                                                          1/2teaspn
• Chilli powder                                                                1teaspn
• Pepper powder                                                              1teaspn
• Corriander leaves                                                          1/2cup
• Salt                                                                                 as for taste
• Oil                                                                                   for frying
• Maida                                                                             1cup           
• Dalda/ ghee/ oil.                   2tbspn                                                   

Heat oil in a pan fry in the chopped chicken until it turns into a crunchy form and keep it aside. Now add in the chopped onions, ginger, garlic, green chilies and the masalas and sauté well.Add in the roasted chicken pieces and fry well .Once it gets dried up add in the corriander leaves and switch off the flame. Transfer them to a mixer and grind well. Again shift them to the pan and roast again until it's watery content is out. 

In a bowl mix in the maida with some salt (as for puris ) and make a thick dough. Now make balls from this and roll them to a big chapati; with a cookie cutter make small disc's  and cut the dough

Take a spoon full of the mixture and place it on the center of the puris and fold it from one side. Fold up the edges gently with little water

and deep fry this in oil.  

Each ada has to be fried on a medium flame. This helps to make it crispier and provides a longer shelf life. If on a high flame only the outer coverage turns brown. If on a low flame it sucks more oil. So the texture of it wholey depends on adjusting the flame.