This Authentic Maharashtrian dish consists of kombdi i.e chicken cooked in a deliciously spicy gravy served with Vade i.e a multigrain deep fried puris. A perfectly balanced meal!
KOMBDI VADE
Ingredients
750 grams chicken, cut into 2 inch pieces on the bone
1 tbsp ginger-garlic-green chilli paste
½ tsp turmeric powder
Salt to taste
Masala paste
2 tbsps oil
5-6 green cardamoms
1-2 star anise
3-4 cloves
1 inch cinnamon stick
6-8 black peppercorns
1 black cardamom
1 inch ginger, sliced
8-10 garlic cloves
2 medium onions, sliced
3-4 green chillies, slit
½ cup scraped fresh coconut
½ cup coriander seeds
½ cup dried coconut slices
½ cup fresh coriander leaves
Gravy
3 tbsps oil
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
1 large tomato, finely chopped
Salt to taste
½ tsp turmeric powder
1 tbsp red chilli powder
½ tsp garam masala powder
1½ tbsps malwani masala
Fresh coriander leaves foe garnish
Vade
2 cups rice flour
1 cup split skinless black gram (dhuli urad dal) flour
2 tbsps grated onion
Salt to taste
¼ tsp turmeric powder
2 tbsps oil
Oil to deep fry + for greasing
Method
1. Take chicken in a large bowl. Add ginger-garlic-green chilli paste, turmeric powder and salt and mix well. Set aside to marinate for 15-20 minutes.
2. To make the masala paste, heat oil in a non-stick pan. Add green cardamoms, star anise, cloves, cinnamon stick, black peppercorns, black cardamom, ginger and garlic and sauté till golden brown.
3. Add onion, mix and sauté till translucent. Add green chillies, mix and cook till the onions turn golden.
4. Add the fresh coconut and coriander seeds and mix well. Roast till golden.
5. Add dried coconut slices and coriander leaves, mix and roast till golden brown. Transfer on to a plate and allow to cool.
6. Put the roasted mixture into a blender jar. Add 1¾ cups water and blend to a fine paste.
7. To make the gravy, heat oil in a non-stick deep pan.
8. Add onions and mix well. Cook till they turn golden brown.
9. Add ginger-garlic paste and mix well. Cook for 1-2 minutes.
10. Stir in the tomatoes and salt and mix well. Cook till soft and pulpy.
11. Add the chicken and sauté on high heat for 3-4 minutes. Add turmeric powder, red chilli powder, garam masala powder and malwani masala and mix well.
12. Add the blended paste, mix and cook for 1-2 minutes. Add 2 cups water, mix, cover and cook on medium heat for 10-12 minutes or till done.
13. To make the vade, take rice flour in a large bowl. Add split skinless black gram flour, onion, salt and turmeric powder. Add 1½ cups hot water, mix and knead into a semi-soft dough. Add oil and knead again till well combined.
14. Divide the dough into equal portions and shape each portion into a ball.
15. Place a plastic sheet on worktop and grease it with some oil. Place a dough ball on it, and flatten it into a thin disc. Make a hole in the centre.
16. Heat sufficient oil n a non-stick kadai. Gently slide in discs one at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
17. Arrange the vade on a serving plate, transfer the chicken gravy into a serving bowl, garnish with coriander leaves and serve hot.
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