Go Back
kannur kammas
Print Recipe

Kannur kammas recipe

masala stuffed spicy croquettes made in a specific shape and roasted with spices. A tasty snacks recipe.
Prep Time1 hour
Course: snacks
Cuisine: Kerala cuisine
Keyword: healthy recipes, healthy snacks, kannur
Servings: 4 people
Author: Jinoo Jayakrishnan
Pin Recipe

Ingredients

for stuffing

  • 1 tsp oil
  • 1 pinch cumin seeds
  • 2 no onions - chopped
  • 3 no garlic - chopped
  • 1 inch ginger - chopped
  • 1 no green chilli - chopped
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsp coriander powder
  • salt to taste
  • 1/2 tsp garam masala
  • 1 handful corinader leaves - chopped

outer covering

  • 1/2 cup coconut
  • 10-11 nos shallots
  • 1/2 tsp fennel seeds powder
  • 1/4 tsp cumin seeds powder
  • 2 cups rice flour
  • salt to taste

for roasting

  • 2 tsp kashmiri red chilli powder
  • 1 pinch turmeric powder
  • salt a pinch
  • corinader leaves - chopped
  • 2 tbsp oil
  • 1 pinch fennel seeds
  • 1 sprig curry leaves

Instructions

for stuffing

  • heat oil in a pan and crackle cumin seeds
  • add chopped onions, chopped ginger garlic, chopped green chillies.
  • fry until it is transparent.
  • add turmeric powder, chilli powder, coriander powder and salt to it.
  • mix well and fry for few seconds until raw smell leaves
  • lastly add garam masala and corinader leaves.
  • mix well and cook for a couple more minutes. put off flame and keep aside until use

for covering

  • grind together coconut, fennel seeds powder, cumin seeds powder, shallots to a coarse mix without adding water.
  • take rice flour to a bowl and add coconut mix along with salt and mix well.
  • add hot water little at a time and mix well to a sticky dough
  • close and let it sit for few minutes
  • After a few minutes, when it is warm enough to handle, mix it to a soft dough
  • pull out a small portion and flatten it to a thin disc
  • fill it with the onion masala
  • seal the edges gently.
  • shape it thin at the edges and thick in the middle
  • steam cook for 5- 10 minutes until firm

for roasting

  • mix chilli powder, turmeric powder, salt and coriander leaves. add water and mix.
  • heat oil in a pan and pour the chilli mix. boil it for few minutes until saucy
  • place the steamed croquettes and mix well. gently roll it now and then until all sides are well roasted.
  • lastly add curry leaves and toss it. when it is well roasted, serve hot with chutney and tea.

Video