Kombdi Vade
An authentic non-vegetarian recipe from Maharashtra, India
Cook Time
75 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
750g Chicken, curry cut
200g Nachni (ragi) flour
100g Wheat flour
100g Fresh coconut, grated
3piece Onion
2piece Tomato
20g Goda masala
5piece Dried Kashmiri chillies
30g Ginger-garlic paste
15g Tamarind
400ml Oil for frying
12g Salt
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make vade dough: mix ragi flour, wheat flour, and salt with enough water to form a stiff dough. Let rest 15 minutes.
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Roll out dough to 5 mm thickness. Cut into rounds or squares. Deep fry until golden and crisp. Drain.
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Dry roast coconut until golden. Grind with soaked tamarind and dried chillies to a smooth paste.
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Heat oil. Fry sliced onions until dark brown. Add ginger-garlic paste and cook 2 minutes.
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Add chopped tomatoes and cook until soft.
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Add goda masala and coconut-chilli paste. Cook for 5 minutes.
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Add chicken pieces and brown on high heat for 5 minutes.
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Add water as needed, cover, and cook until chicken is tender, about 25 minutes.
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Adjust salt and consistency of gravy.
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Serve Kombdi (chicken curry) alongside crispy Vade (fritters) with onion and lime.
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Chef's Tips
Kombdi Vade is the pride of Konkan Maharashtra — especially popular in Kolhapur and coastal areas.
Goda masala has dried coconut and spices unique to Maharashtra — it creates the characteristic depth.
Ragi vade are crispy and have a slightly nutty taste that complements the spicy chicken curry.
The curry should be thick and well-coated — not watery.
About This Dish
Kombdi Vade is a traditional non-vegetarian dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kombdi Vade is the pride of Konkan Maharashtra — especially popular in Kolhapur and coastal areas. - Goda masala has dried coconut and spices unique to Maharashtra — it creates the characteristic depth. - Ragi vade are crispy and have a slightly nutty taste that complements the spicy chicken curry. - The curry should be thick and well-coated — not watery.
Category
Non-Vegetarian
Cook Time
75 mins
Servings
4 servings
Difficulty
Medium