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Kombdi Vade - SK Khazana

A traditional chicken dish from Konkan served with deep-fried rice flour vade or puris This is a Sanjeev Kapoor exclusive recipe.

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Kombdi Vade - SK Khazana

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Main Ingredients Chicken pieces on the bone, Readymade wade dough
Cuisine Maharashtrian
Course Main Course Chicken
Prep Time 21-25 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Kombdi Vade - SK Khazana

  • 750 grams Chicken pieces on the bone cooked with salt, turmeric powder and red chilli p
  • as required Readymade wade dough 2 cups rice flour kneaded with water boiled with s
  • 2 tablespoons Oil
  • 1 Medium onion chopped
  • 2 tablespoons Ginger-garlic paste
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Cumin powder
  • a pinch Turmeric powder
  • 2 teaspoons Coriander powder
  • 6 tablespoons Brown paste ground fried dried coconut and onion, bay leaves,
  • to taste Salt
  • 2 tablespo to garnish Fresh coriander leaves chopped
  • 1 tablespoon Lemon juice
  • to deep fry Oil

Method

  1. Heat oil in a non-stick pan. Add onion and sauté till golden brown. Add ginger-garlic paste and sauté for 1 minute.
  2. Add red chilli powder, garam masala powder, cumin powder, turmeric powder and coriander powder and sauté for a minute. Add the brown paste and sauté till the oil separates.
  3. Add ½ cup water and mix well. Add salt and mix and let the gravy cook for 2 minutes. Add the chicken pieces and mix well. Cook for 2-3 minutes.
  4. Add coriander leaves and mix well. Add lemon juice and mix.
  5. To make the vade, heat sufficient oil in a kadai.
  6. Divide the dough into small portions. Place each portion between 2 plastic sheets and spread with hands. Gently slide in the vade, one at a time, into hot oil and deep-fry, turning sides till puffed, crisp and golden. Drain on absorbent paper.
  7. Transfer the chicken curry onto a serving plate, garnish with coriander leaves and serve hot with the vade.