Unnakaya is one of the most popular snacks from the Malabar region Kerala. Traditionally, this fried treat is made of mature cooking bananas and filled with a sweet coconut mixture, which makes it a delightful snack for tea times. But sometimes I love to experiment with classic recipes, and that’s how I did in the end Unnakaya filled with chicken masala!
I exchanged the usual sweet coconut filling against an aromatic and spicy chicken masala and let me tell you: it turned out to be absolutely delicious! The natural sweetness of the mature cooking bananas has perfectly balanced the hearty, seasoned chicken fulfillment and created an irresistible combination.
These hearty Unnakayas are perfect as a evening snack with a hot cup of chai. They are also a great starter for parties or special occasions. The crispy exterior with the tasty chicken fulfillment is a pleasure that you don’t want to miss!
While the traditional sweet version of Unnakaya always has a special place in my heart, this hearty version filled with chicken is a game channel. It is the perfect fusion of Malabar flavors with a touch of innovation. If you love to try unique variations of classic recipes, try it out!
Unnakaya with sweet coconut filling, click here to get the recipe
Unnakaya filled with chicken masala – a hearty turn of a malabar classic
Author: Thasneen
Recipe type: snack
Kitchen: Indian
- Chicken breast or chicken without bone- 2 chicken breast
- Kashmir-Chilipulver- 1 TL
- Turmeric powder- ⅛ TSP
- Coriander powder- 1½ TL
- Garam Masala-½ TL
- Ground black pepper ¼ tl
- Salt -anc TL
- Oil 1 tablespoon
- Onion, chopped small- 3
- Ginger bone paste ½ tablespoon
- Coriander, chopped- 3 tablespoons
- Salt ½ TL
- Cooking banana- 2 (not too ripe or too raw)
- In a saucepan, combine the chicken without bones without bones with all the above spices to add chicken.
- Cooking covered until the chicken cooked well and the water breaks off.
- Let the cooked chicken cool.
- Shoot the cooked chicken with a fork or a wooden spoon without lumps. Keep it aside.
- Place a non-stick pan over medium heat and add oil.
- Add chopped onions, season with salt and sauté yourself until translucent.
- If you add ginger-knoblic paste, fry the onions golden.
- Add the crushed chicken to the onions, combine well.
- Try and add more salt if necessary. If more spices are needed, add more ground pepper or chilipules. Combine well.
- Add chopped coriander, cook for a few seconds.
- Take the pan out of the heat and hold it aside.
- This chicken masala can be stored long in advance and in the fridge for a week or for a month in the freezer.
- The cooking banana, which is used for this, should neither be mature nor too raw, it should be in between.
- Vapor the cooking bananas with the skin for 2 minutes or in a steam cooker with the skin in an instant pot.
- Take the cooking men out of the steamer and let yourself cool down.
- Pull off the skin, cut the cooking banana into two halves and remove the black seeds.
- Mix the cooking banana with your clean hand or a potato stamper or with a wooden spoon without lumps.
- If there are tiny lumps, you can easily puree them in a food processor.
- Make it in a soft dough.
- Make medium -sized balls out of the dough.
- If the dough is too mushy, add 1 to 2 tablespoons of rice flour to make it slightly tight (don’t make it too heavy), the end result should be a soft dough.
- Fat the palm with ghee and flat the dough into a small round shape.
- Place 1 to 2 tablespoons of the prepared chicken masala on the cooking banana dough, the dough is very soft, so it is very easy to glue the edges.
- Form it in an oval form.
- Place a pan over medium heat, add oil to roast and let the oil get hot.
- Place the filled cooking bananas in oil and fry on medium heat until golden brown.
- It will be brown very quickly, so keep an eye on it.
- Place on a plate and enjoy while it is warm.
- The sweet fried cooking banana and the hearty chicken masala tastes delicious, enjoy!
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