Kozhi thalayana – a blend of Kerala and Arabic cuisines

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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