How to make Kombdi Vade -

Deep fried indian bread served with chicken curry

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Coconut (नारियल)

Cuisine : Maharashtrian

Course : Main Course Chicken

Kombdi Vade

Kombdi Vade Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kombdi Vade Recipe

  • Chicken cut into 16 pieces 800 grams

  • Coconut chopped 1/4 bunch

  • Ginger chopped 1 inch piece

  • Garlic chopped 4-5 cloves

  • Green chillies chopped 2-3

  • Dry coconut (khopra) grated 1/2

  • Whole dry red chilli 4-5

  • Oil 4 tablespoons

  • Onion chopped 5 measures

  • Coconut grated 1 1/2 cups

  • Malvani masala 2 1/2 teaspoons

  • Vade flour 2 cups

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Oil to deep fry


Step 1

To make chicken curry, reserve one tablespoon chopped coriander leaves for garnish. Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in this paste.

Step 2

Dry roast grated dry coconut with whole red chillies in a thick-bottomed kadai, remove, cool and grind into a fine paste with half a cup of water.

Step 3

Heat one-tablespoon oil in a pan, add three fourth quantity of chopped onion, stir-fry till golden. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown. Cool and grind to a fine paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the green paste marinated chicken pieces and two cups of water and bring it to a boil.

Step 4

Stir in dry coconut and red chilli paste and Malvani garam masala. Continue to cook for three to four minutes on medium heat. Add the fresh coconut and onion paste and cook further on medium heat for three to four minutes, stirring frequently. Reduce heat and simmer for three to four minutes. Add salt and mix thoroughly. Garnish with chopped coriander. Serve hot with vade. To make vade, take the vade flour in a bowl. Add salt, turmeric powder and red chilli power and mix well. Make a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough warm water and knead into a firm dough.

Step 5

Make marble sized balls. Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden.

Step 6

Drain and serve hot with chicken curry.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.