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Calicut Cravings

Recipe

Vegetarian Kozhi Ada recipe (meat-free Malabar pocket)

By Abdulla K P PT1H total

A halved vegetarian Kozhi Ada showing a spiced soya-mince filling in a rice-flour pocket.

Same technique, different filling

This isn’t a compromise recipe — the wrapper and the spicing are identical to the original Kozhi Ada, and soya granules soak up the fennel- and-garam-masala filling so well that the texture is close to the shredded-chicken original. Read what Kozhi Ada is in our glossary, or order the original.

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Frequently asked

  • Can Kozhi Ada be made vegetarian?

    Yes. The rice-flour pocket and the spice masala stay exactly the same; only the chicken is swapped for rehydrated soya granules, finely chopped vegetables, or crumbled paneer. You keep all the Malabar flavour without the meat.

  • What's the best vegetarian filling?

    Soya granules give the closest texture to the original shredded-chicken filling because they absorb the masala well. Mixed vegetables or paneer also work for a different texture.

  • Is this vegan?

    With the soya or vegetable filling and coconut oil throughout (no paneer, no ghee), this recipe is vegan. Use coconut oil for both the masala and the pan finish.

  • Why pan-finish after steaming?

    As with the classic Kozhi Ada, the brief pan finish in coconut oil sets the surface and adds the toasted note that defines a Calicut-style ada. Don't skip it.