No, I haven’t made a spelling mistake. This is a “kavapu” and not a kebab. It is deep fried and a staple of Pondicherry. The kavapu is the local pronunciation and is made with eggs, prawns and chicken. When evening sets in, small eat-outs deep frying the kavapus are a standard sight at Pondicherry. I grew up, spending my vacations there and was a frequent visitor to one special eat-out where they made prawn kavapus. They were so yummy and mouth watering…
Chicken (boneless) – 500 gms
Gram flour – 4 tbsps
Rice flour – 6 tbsps
Red chilli powder – 1 tbsp
Turmeric powder – 1 tsp
Garlic (paste) – 5 flakes
Fennel seeds(powder) – ½ tsp
Salt – to taste
Oil for deep frying
Eggs (whisked) – 2 nos
For making the batter, mix all the ingredients together, except the oil. Add water little by little as the batter for the kavapu has to be thick.
Let the chicken marinate in the batter for 2-3 hours.
Heat the oil in a deep pan. Remove each piece from the marinade batter and dip in beaten egg and deep fry the chicken pieces till cooked.
Drain on absorbent paper and serve with lime wedges.