Stuffed Rice Snack/Chicken Kalmaas

Ingredients

• 2 cups Parboiled rice (You can also use long grain rice instead)
• 1.5 cups Coconut, grated
• 1 unit Onion (Small-medium sized onion, finely chopped)
• 2 tablespoons Fennel seeds
• 2 tablespoons Salt (Salt is added as per your taste)
• 3 units Onions (Finely chopped)
• 3 units Green chillies (Finely chopped)
• 1 teaspoon Ginger garlic paste
• 1 handful Curry leaves
• 0.5 teaspoon Turmeric
• 1 teaspoon Garam masala
• 1 cup Chicken (Boneless chicken, cooked well and finely crushed)
• 5 tablespoons Coconut oil
• 2 cups Vegetable oil
• 2 tablespoons Red chilli powder

Instructions

1. 1Soak the parboiled rice in boiled water for 4-5 hours to soften.
2. 2Clean the soaked rice thoroughly and transfer it to a mixer grinder. Add grated coconut, chopped onion, fennel seeds, salt, and a small amount of warm water. Grind until a thick mixture forms. Adjust water as needed to achieve the right consistency. If too loose, thicken with rice flour.
3. 3In a pan over medium heat, add coconut oil. Once hot, add finely chopped onions, green chillies, ginger garlic paste, and salt. Sauté until the onions become translucent. Add turmeric powder, garam masala, and curry leaves, mixing well. Finally, incorporate the cooked and crushed boneless chicken, stirring to combine.
4. 4Shape the rice mixture into small balls. Grease your palms with oil, flatten each ball, and place a tablespoon of chicken filling in the center. Fold the rice mixture over the filling to enclose it completely, forming the traditional kalmaas shape.
5. 5Steam the prepared kalmaas for about 15 minutes until fully cooked. Allow them to cool slightly before proceeding.
6. 6Mix red chilli powder, turmeric powder, and salt with a little water to form a paste. Coat the steamed kalmaas with this masala mixture.
7. 7In a deep pan over medium heat, add vegetable oil. Once hot, fry the masala-coated kalmaas until golden brown and crispy. Drain on paper towels to remove excess oil.