Chicken Paddu (Kozhi Paniyaram Recipe)

Packed with southindian flavors crispy and spongy chicken paniyaram is truly a tantalizing starter or can be served for sunday brunch. 
300 Grams Chicken or Turkey Mince
I have used 150 Grams of Chicken Thigh and 150 Grams of Chicken Breast for the mince.
1 Large Finely Chopped Onion
1 Inch Ginger Peeled and Finely Chopped
8 Green Chilies Finely Chopped
5 Sprigs Coriander Finely Chopped
3 Springs Curry Leaves Finely Chopped
2 Tbsp Sakthi Masala Curry Powder
1 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Pepper Powder
1 Tbsp Coriander Powder
3 Eggs
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Baking Powder
Pinch Cooking Soda
1/4 Cup All Purpose Flour
1/4 Cup Fine Semolina (Bombay Rava)
Salt as per taste
Oil and Ghee as required
Lime wedges, fried green chilies, sliced onion, curry leaves and mint chutney for garnish...
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Heat 2 tbsp oil or ghee in a wok on medium flame.
Once the oil reaches smoking point add onion, chilies, ginger, curry leaves and coriander.

Keep stirring and frying the onion and fry till transparent.
Add ginger and garlic paste to the onion and fry till raw flavor reduces.

Add the dry spices chilly powder, curry powder, pepper powder, coriander powder and turmeric powder fry till raw flavor reduces.
Add the chicken mince to the masala and try to fry and combine all the ingredients. 

Chicken meat tends to dry fast do not allow to cook the chicken in its own moisture. Since this is chicken mince it will tend to be stick add water and cook the chicken will eventually crumble.

Add 1 1/2 cups water to the chicken along with salt cover and cook. As the chicken meat cooks try to use a steel or wooden spatula and break the chicken to form even mince make sure there are no lumps.

Once the chicken is cooked place on high flame allow excess moisture to evaporate keep frying.

Transfer the cooked chicken to a mixing bowl allow the meat masala to cool.

Divide and add semolina and all-purpose flour in 2 batches mix to form a smooth batter. 

Add one egg at a time along with cooking soda and baking powder keep mixing to form a smooth batter. Check and add salt or chopped chilies if needed.

Cover the batter with a plate allow to rest on kitchen counter for 10 to 15 minutes.
Heat a takoyaki/ paniyaram pan on medium flame. Add 1 tsp oil in each mould allow to reach temperature.

Using a icecream scoop or ladle add the chicken batter to the mould cover and cook for 5 minutes on each side. Once the chicken has cooked for 5 minute flip and cook on other side cook until golden brown on all sides.

Drain excess oil and reserve on tissue paper...Serve hot with lime wedges, sliced onions, chilly garlic or mint chutney...Enjoy 😉

Something I found out while preparing this recipe...add excess salt and chilies in the chicken masala it tends to reduce once we add eggs and flour. 


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