Chicken Kavapu

08 Jun
Chicken Kavapu

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 kavapu


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.






Posted by on June 8, 2014 in Chicken


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2 responses to “Chicken Kavapu

  1. Smriti

    October 14, 2014 at 1:15 pm

    This looks yummy.
    Just wanted to know what do you do with the remaining oil (left after frying)? Can it be used again?

    • menakarun

      October 14, 2014 at 1:37 pm

      thank you very much for oil being reused, they usually say oil once used should not be used again.Any oil after deep frying would turn green if you notice, so it would be best for you to use as much as you require and discard the rest. hope it helps 🙂


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