Kari vadai | How 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 weekend 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.
But these chicken keema vadas are equally good even at room temperature with sambar rice, bisibelebath, and rasam rice.
To achieve the crispness and binding we use fried gram flour and rice flour in the batter. Rice flour gives a mild crispness when vadas are hot. Moreover use only the recommended amount of fried grams to get proper tasty chicken Kari vadai without making it blunt.
As usual, the amount of spice and salt addition is based on an individual’s taste. Adjust as you wish without altering the main ingredients.
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Kari vadai | How to make Chicken kheema vada
Equipment
- Mixing bowl
- Deep fry pan
- Mixer or blender
Ingredients
Ingredients:
- 250 g chicken keema (minced chicken)
To grind:
- 2 tbsp fried gram (pottukadalai)
- 2 green chillies
- 2 inch ginger
Other ingredients:
- 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
Instructions
Preparation:
- 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.
Recipe:
- 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.
- I suggest serving this Kari vadai hot as it may become soft later.
Video
Notes
1) If you are using frozen chicken kheema, make sure to thaw it properly. Also, squeeze out the water completely before mixing the vada batter.
2) Make small sized vadais to get properly cooked chicken keema vadas.
Nutrition
Preparation:
- 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.
Recipe:
- 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 the 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 a 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.
- I suggest serving this Kari vadai hot as it may become soft later.
Tips:
1) If you are using frozen chicken kheema, make sure to thaw it properly. Also, squeeze out the water completely before mixing the vada batter.
2) Make small sized vadais to get properly cooked chicken keema vadas.
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This is really a very delicious recipe and has never tried making it till now. I really want to thank you for the guide that you have provided for us to try it out. I will surely try and share this recipe with you.