Kozhi thalayana – a blend of Kerala and Arabic cuisines

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The purest form of this Arab-flavoured dish has all but disappeared with youngsters finding it too tiring to cook the dish with all its elaborate stages. Besides, the original recipe has lost its flavour with each successive generation watering down its precise measure. This typically native Thalassery delicacy is high on taste. Here’s an easy way to come up with kozhi thalayana this Ramadan.

Click here to read this recipe in Malayalam

Ingredients

1 chicken breast

300 gm maida

5 bread

3 eggs

3 onions

1 tbsp ginger-garlic paste

2 green chillies

2 tomatoes

1 tsp red chilly powder

½ tsp turmeric powder

½ tsp garam masala

½ tsp pepper powder

1 tsp salt

Coriander leaves

Mint leaves

Oil    

Preparation

Saute chopped onions, ginger-garlic paste, finely chopped green chillies, tomatoes, red chilly powder, turmeric powder, salt, garam masala, and pepper

Add chicken, chopped and cooked, to this mix

Scramble the eggs and add coriander and mint leaves

In a separate dish, make a dough of the maida and roll them out into small flat rotis

Spread a bit of the chicken-egg mix and the bread dipped in eggs on to the roti

Wrap the mix with the rolled out maida and deep-fry  

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