Thalassery special kozhi kaal (literally 'chicken leg') is a popular deep-fried snack that has become a beloved part of the Malabar culinary scene. Despite its name, kozhi kaal doesn't actually contain chickenāinstead, it's a vegetarian snack made from tapioca in a thick, spiced batter of besan flour, rice flour, and shaped to resemble a chicken leg. The tapioca pieces are wrapped in the thick batter and deep-fried to golden perfection. Flavored with green chilies, curry...
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Peel the tapioca and cut it into cylinder-shaped pieces, about 3 or 4 pieces.
Boil 3/4 litre of water along with salt.
When the water starts boiling vigorously, add the tapioca pieces and boil for just two minutes. By doing this will makes it easy to cut.
Turn off the flame and strain the tapioca.
Cut the boiled tapioca into thick slices, then cut the thick slices into lengthwise strips.
In a bowl, mix besan flour, rice flour, ginger garlic paste, turmeric powder, chilli powder, garam masala powder, chopped green chili, chopped curry leaves, asafoetida powder, and salt.
Gradually pour water to the flour mix to make a thick batter.
Add the tapioca strips to the batter and mix gently to coat them evenly.
Heat oil in a pan for deep frying.
Grab 6-7 batter-coated tapioca strips with your fingers and gently press on one edge to shape them.
Drop the shaped strips into the hot oil and fry on medium flame until golden brown.
Remove the fried kozhi kaal and serve hot. Enjoy with a cup of tea or coffee.
Ensure the batter is thick enough to coat the tapioca strips evenly.
Do not overboil the tapioca; it should be firm enough to hold its shape.
Fry on medium flame to achieve a crispy texture without burning.
You can substitute besan flour and rice flour with refined flour and corn flour if desired.
Serve immediately for the best taste and texture.
Can I use other flours instead of besan and rice flour?
Yes, you can substitute besan flour with refined flour and rice flour with corn flour.
How do I ensure the tapioca doesn't become too soft?
Boil the tapioca for only two minutes to keep it firm and prevent it from becoming mushy.
What oil is best for deep frying?
Use any neutral-flavored oil like sunflower or vegetable oil for deep frying.
Can I make this dish ahead of time?
It's best to fry the kozhi kaal just before serving to maintain its crispiness.
Is this dish spicy?
The dish has a mild to moderate spice level, but you can adjust the amount of chilli powder and green chilies to suit your taste.
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