Kombdi Vade with Chicken Curry

Instructions

1. 1

   Prepare the Vade Dough

   • Soak urad dal and chana dal in water for at least 2 hours. Drain completely.
   • Grind the soaked dals into a fine, smooth paste, adding a tiny amount of water only if necessary.
   • In a large bowl, combine rice flour, besan, the ground dal paste, turmeric powder, red chili powder, coriander powder, cumin powder, hing, and salt.
   • Gradually add warm water and knead to form a soft, pliable dough, similar to chapati dough. Cover and let it rest for 30 minutes.
2. 2

   Marinate the Chicken

   • Clean and wash the chicken pieces thoroughly.
   • In a bowl, mix the chicken with ginger-garlic paste, turmeric powder, red chili powder, lemon juice, and salt.
   • Ensure all pieces are well-coated. Set aside to marinate for at least 30 minutes.
3. 3

   Prepare the Malvani Masala Paste (Vatan)

   • Heat 1 tbsp of oil in a pan. Add the sliced onions and roast until they turn deep golden brown. Remove and set aside.
   • In the same pan, dry roast the grated coconut on low heat until it is fragrant and light brown.
   • Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, ginger, and garlic. Roast for another minute until aromatic.
   • Let the entire mixture cool down completely.
   • Grind the roasted onions, coconut, and spice mixture in a grinder to a very smooth paste. Use a little water as needed to help it grind.
4. 4

   Cook the Kombdi Rassa

   • Heat 3 tbsp of oil in a heavy-bottomed pot or pressure cooker.
   • Add the finely chopped onion and sauté for 5-7 minutes until golden brown.
   • Add the marinated chicken and sear on high heat for 5-6 minutes until it's lightly browned on all sides.
   • Lower the heat and add the Malvani masala, red chili powder, and turmeric powder. Sauté for 2-3 minutes until the spices are fragrant.
   • Stir in the ground masala paste (vatan) and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.
   • Add 4 cups of hot water and salt. Mix well and bring the curry to a rolling boil.
   • Cover the pot and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender. Alternatively, pressure cook for 3-4 whistles.
   • Once cooked, garnish with freshly chopped coriander leaves.
5. 5

   Fry the Vade

   • Heat oil for deep frying in a kadai over medium-high heat.
   • Take a lemon-sized ball of dough. Place it on a greased plastic sheet or parchment paper and flatten it with your fingers into a 3-4 inch circle.
   • Carefully slide the vade into the hot oil. Gently press it with a slotted spoon to help it puff up completely.
   • Fry for 1-2 minutes per side until it's golden brown and crisp.
   • Remove and drain on paper towels. Repeat for all the remaining dough.
6. 6

   Serve hot Kombdi Vade with the chicken rassa, sliced onions, and lemon wedges.