Unnakaya is one of the most beloved snacks from the Malabar region of Kerala. Traditionally, this deep-fried treat is made with ripe plantains and filled with a sweet coconut mixture, making it a delightful tea-time snack. But sometimes, I love experimenting with classic recipes, and that’s how I ended up making Unnakaya stuffed with chicken masala!
I swapped the usual sweet coconut filling for a flavorful and spicy chicken masala, and let me tell you: it turned out absolutely delicious! The natural sweetness of the ripe plantains perfectly balanced the savoury, spiced chicken filling, creating an irresistible combination.
These savoury Unnakayas are perfect as an evening snack with a hot cup of chai. They also make a great appetizer for parties or special occasions. The crispy exterior with the flavourful chicken filling is a treat you don’t want to miss!
While the traditional sweet version of Unnakaya will always have a special place in my heart, this savoury chicken-filled version is a game-changer. It’s the perfect fusion of Malabar flavours with a touch of innovation. If you love trying unique variations of classic recipes, give this one a try!
Unnakaya With Sweet Coconut Filling, Click Here For The Recipe
- Chicken breasts or boneless chicken- 2 chicken breasts diced
- Kashmir chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 1½ tsp
- Garam masala- ½ tsp
- Ground black pepper- ¼ tsp
- Salt- ¾ tsp
- Oil- 1 tbsp
- Onion, chopped small- 3
- Ginger-garlic paste- ½ tbsp
- Cilantro, chopped- 3 tbsp
- Salt- ½ tsp
- Plantains- 2 (not too ripe nor too raw)
- In a saucepan, combine the diced boneless chicken with all the above mentioned 'spices for adding to chicken'.
- Cook covered till the chicken has cooked well and the water dries off.
- Let the cooked chicken cool down.
- Shred the cooked chicken using a fork or wooden spoon without any lumps. Keep it aside.
- Place a non-stick pan over medium heat, add oil.
- Add chopped onions, season with salt and saute till translucent.
- Add ginger-garlic paste, saute till onions turn golden in color.
- Add the shredded chicken to the onions, combine well.
- Taste and add more salt if needed. If more spice is needed add more ground pepper or chili powder. Combine well.
- Add chopped cilantro, cook for a few seconds.
- Take the pan from the heat and keep aside.
- This chicken masala can be made well in advance & stored in the refrigerator for a week or in the freezer for a month.
- The plantain that's used for making this should not be too ripe nor too raw, it should be somewhat in between.
- Steam cook the plantains with the skin in an Instant Pot for 2 minutes or in a steam cooker.
- After it has steam-cooked, take the plantains from the steamer and let cool down.
- Peel off the skin, cut the plantain into two halves, and remove the black seeds from it.
- Mash the plantain using your clean hand or a potato masher or with a wooden spoon without any lumps.
- If there are tiny lumps, you can also slightly mash them in a food processor.
- Make it into 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 firm (don’t make it too hard), the end result should be a soft dough.
- Grease the palm of your hands with ghee, and flatten the dough into a small round shape.
- Place 1 to 2 tbsp of the prepared chicken masala on the plantain dough, the dough is very soft so it’s very easy to glue the edges.
- Shape it into an oval shape.
- Place a frying pan over medium heat, add oil for frying & let the oil turn hot.
- Place the stuffed plantains in oil & deep fry over medium heat till golden brown in color.
- It will turn brown very fast so keep an eye on it.
- Transfer to a plate & enjoy while its warm.
- The sweet fried plantain along with the savoury chicken masala tastes delish, enjoy!
