Kombdi Vade
Whole spiced chicken curry (kombdi) served alongside deep-fried, thick, crispy vade — flatbreads made from nachni (finger millet) or jowar flour, puffed and golden. The Malvani and Konkani version of the chicken-bread combination, kombdi vade is the dish served at traditional Konkan weddings and homestead feasts. The vade are cracked and dunked into the fiery coconut-based chicken gravy.
Cuisines
Malvani
Maharashtrian
Konkani
Best for
Lunch
Dinner
Build a full meal around Kombdi Vade
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 60 min
Total: 90 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Turmeric powder |
|
1 tablespoon | Red chili powder |
|
1 tablespoon | Ginger-garlic paste |
|
2 cups | Onion , finely chopped |
|
1 cup | Coconut Milk , thick |
|
2 tablespoons | Malvani masala |
|
Salt | To taste |
|
2 cups | Rice flour |
|
1 cup | Urad dal flour |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Asafoetida |
|
1 teaspoon | Salt |
|
Water | A Needed |
|
Oil | For deep frying |
Instructions
- 1 Marinate the chicken with turmeric powder, red chili powder, ginger-garlic paste, and salt. Set aside for 20 minutes.
- 2 Heat oil in a pan and sauté the onions until golden brown.
- 3 Add the marinated chicken to the pan and cook until the chicken is browned.
- 4 Add coconut milk and Malvani masala, stir well, and let it simmer until the chicken is cooked through.
- 5 In a bowl, mix rice flour, urad dal flour, cumin seeds, asafoetida, and salt.
- 6 Gradually add water to the flour mixture to form a dough.
- 7 Divide the dough into small balls and flatten them into discs.
- 8 Heat oil in a deep pan and deep fry the discs until they are golden brown and crispy.
- 9 Serve the chicken curry hot with the freshly fried vade.
Tips
For a richer taste, use freshly grated coconut in the curry.