Recipe- Easy To Make Chicken Kheema Vada

Kari vadai is a crispy chicken kheema vada made by deep-frying the blend of minced chicken, local spices and lots of fresh green leaves. Learn how to make Kari vada with the help of video and stepwise pictures.

Chicken Kari vadai is one of the regular weekends treats in my home which I usually make as an evening snack. When served hot the Kari vadai tastes super crispy outside and juicy inside a perfectly delicious alternative to normal masala vada.

Ingredients

250 g chicken keema (minced chicken)
2 tbsp fried gram (pottukadalai)
2 green chillies
2 inch ginger
3 tsp rice flour
1 onion
2 sprig curry leaves
¼ cup coriander leaves
1 tsp cumin seeds
¾ tsp salt (adjust as needed)
½ tsp chilli powder
½ tsp fennel seeds or fennel powder
Oil to deep fry

Method

* Wash the boneless chicken pieces, pat dry and mince in a blender.

* If you are using store-bought chicken kheema, clean up with water and squeeze out excess water using a metal strainer.

* In a mixer jar, take fried gram, green chillies and ginger pieces. Grind into a coarse mixture.

* Take the minced chicken in a mixing bowl and add the ground fried gram mixture.

* Put some rice flour for crispness and some chopped onions.

* Add finely chopped curry leaves and some coriander leaves.

* Also, put a few cumin seeds for better digestion.

* Add required chilli powder, salt, and fennel seeds or fennel powder.

* Now mix and combine everything properly. Do not add water. The moisture in chicken is enough to make the vada batter.

* Meanwhile, heat oil in a kadai to deep-frying temperature. Check the doneness of oil by frying a small piece of batter. The piece should come up slowly without burning and that is the right temperature.

* Scoop out small balls and make vada shape by tapping slightly.

* Fry in medium hot oil for around 4 minutes.

* When the bottom sides are done flip the vadas and fry the other sides in the same manner.

* Allow the chicken to cook properly for atleast 5 to 7 mins until they become golden brown in color.

* Remove from oil when the hissing stops and keep in kitchen tissue to remove the excess oil if any.