Kombdi Vade
An authentic non-vegetarian recipe from Maharashtra, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Kombdi Vade is a treasured non-vegetarian dish from Maharashtra, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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Make vade dough: mix ragi flour, wheat flour, and salt with enough water to form a stiff dough. Let rest 15 minutes.
Roll out dough to 5 mm thickness. Cut into rounds or squares. Deep fry until golden and crisp. Drain.
Dry roast coconut until golden. Grind with soaked tamarind and dried chillies to a smooth paste.
Heat oil. Fry sliced onions until dark brown. Add ginger-garlic paste and cook 2 minutes.
Add chopped tomatoes and cook until soft.
Add goda masala and coconut-chilli paste. Cook for 5 minutes.
Add chicken pieces and brown on high heat for 5 minutes.
Add water as needed, cover, and cook until chicken is tender, about 25 minutes.
Adjust salt and consistency of gravy.
Serve Kombdi (chicken curry) alongside crispy Vade (fritters) with onion and lime.
Cook
75 mins
Serves
4 servings
Level
Medium