Kombdi Vade

1. 1
   prep · ~10 min

   Prepare the chicken and masala ingredients.

   1.Wash the chicken pieces and drain well.

   2.Slice the onions and keep them ready.

   3.Chop the ginger and peel the garlic cloves.

   4.Measure the coconut, whole spices, flours, yogurt, oil, salt, and water.
2. 2
   roast · ~7 min

   Roast the coconut and spices.

   1.Heat a pan on medium heat and add the grated coconut.

   2.Roast until lightly golden and fragrant, stirring often.

   3.Add dried red chili, black peppercorns, coriander seeds, cumin seeds, fennel seeds, cloves, and cinnamon.

   4.Roast for 1 to 2 minutes more until the spices smell warm and nutty.

   TIPKeep the heat medium so the coconut browns evenly and does not turn bitter.
3. 3
   mix · ~5 min

   Grind the masala.

   Cool the roasted mixture slightly, then grind it with ginger, garlic, and a little water to a smooth, thick paste.

4. 4
   saute · ~10 min

   Cook the onion base.

   1.Heat 2 tbsp oil in a kadai over medium heat.

   2.Add the sliced onions and cook until golden brown.

   3.Add the ground masala paste and turmeric powder.

   4.Cook for 4 to 5 minutes, stirring, until the oil starts to show at the edges.

   TIPA well-cooked masala gives the curry its deep Konkan flavor.
5. 5
   simmer · ~30 min

   Cook the chicken curry.

   1.Add the chicken pieces and mix well to coat them in the masala.

   2.Cook for 5 minutes, stirring now and then, until the chicken changes color.

   3.Add salt and 2 cups water, then bring to a boil.

   4.Lower the heat, cover, and simmer until the chicken is tender and the gravy is thick.

   TIPBone-in chicken gives the curry more body and better flavor.
6. 6
   knead · ~8 min

   Make the vade dough.

   In a bowl, mix rice flour, whole wheat flour, semolina, yogurt, and a few spoonfuls of water. Add the remaining water little by little and knead into a soft, smooth dough.

7. 7
   rest · ~15 min

   Rest the dough.

   Cover the dough and let it rest for 15 minutes so the flours hydrate and the dough becomes easier to shape.

8. 8
   fry · ~15 min

   Shape and fry the vade.

   1.Divide the dough into 4 equal portions.

   2.Pat each portion into a small thick disc with lightly oiled fingers.

   3.Heat the oil for frying and slide in one disc at a time.

   4.Fry until puffed, golden, and cooked through on both sides, then drain well.

   TIPIf the dough feels sticky, grease your fingers lightly instead of adding more flour.
9. 9
   serve

   Serve the kombdi vade hot.

   Serve one vade per portion with a ladle of hot chicken curry on the side.

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