Kombdi Vade (Chicken Curry With Aromat Fried Flatbread). Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) is a famous Maharashtrian dish. Chicken is called Kombdi in the Marathi language and it's curry is. Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra.

Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) Vades are fluffy fried dumplings made from rice flour and split and skinned Usually, kombdi vades are mildly spiced with black peppercorns, cilantro curry leaves, and chilis. The dish is popular during holidays, like Gauri. how to mkae Kombdi Vade -Deep fried indian bread served with chicken curry. To make chicken curry, reserve one tablespoon chopped coriander leaves for garnish.

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, kombdi vade (chicken curry with aromat fried flatbread). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Kombdi Vade (Chicken Curry With Aromat Fried Flatbread) is a famous Maharashtrian dish. Chicken is called Kombdi in the Marathi language and it's curry is. Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra.

To begin with this particular recipe, we have to prepare a few components. You can have kombdi vade (chicken curry with aromat fried flatbread) using 34 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Kombdi Vade (Chicken Curry With Aromat Fried Flatbread):

{Prepare 500 gm of Chicken.
{Make ready 1 1/2 cup of Chopped Onions.
{Get 1/4 cup of Chopped Tomato.
{Make ready 1 tbs of Ginger Garlic paste.
{Get 1/2 tsp of Turmeric powder.
{Take 1 tsp of Malvani Mutton masala.
{Make ready 2 tbs of Kolhapuri Kaanda Lasun masala.
{Prepare 1/2 tsp of Tamarind.
{Get To Taste of Salt.
{Make ready 1/4 cup of Chopped Coriander Leaves.
{Make ready of For marination :.
{Get 1 tsp of Curds.
{Take 1 tsp of Ginger Garlic Paste.
{Make ready 1/4 tsp of Turmeric Powder.
{Take of For roasting :.
{Prepare 1 of small Onion Sliced.
{Take 3/4 cup of Fresh Grated Coconut.
{Take 1 piece of (2" piece) Dry Coconut.
{Take of Whole spices to be roasted :.
{Take 2 of Dry Red Bedgi Chillies deseeded.
{Prepare 2 of CLoves.
{Take 1 piece (2 inch) of Cinnamon.
{Make ready 2 of Black Peppercorns.
{Prepare 1 of Green Cardamom.
{Take 1 of Black Cardamom.
{Make ready 1/2 tsp of Cumin seeds.
{Take 1 tbs of Coriander Seeds.
{Make ready of For tempering :.
{Get 3 tbs of Oil.
{Prepare 2 of Cloves.
{Prepare 1 piece of (2") Cinnamon.
{Make ready 1 of Black Cardamom.
{Make ready 2 of Green Cardamom.
{Take 2 of small bay leaves.

Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in. 'Kombdi' means chicken and 'vade' means poori. This is a very popular non-vegetarian dish Kumbdi Vade dish consists of the traditional Malvani chicken curry (chicken with bones cooked in a The vade or pooris which are fluffy fried dumplings are also occasionally prepared with ragi flour. 🎦 Kombdi vade. Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry (including chicken pieces with bones), vade (fluffy fried dumplings made of rice flour, and occasionally of wheat and.

Steps to make Kombdi Vade (Chicken Curry With Aromat Fried Flatbread):

To make the Kombdi Rassa, first wash the chicken thoroughly in sufficient water. Drain well and cut into desired sized pieces..
Marinate with curds, ginger garlic paste and and turmeric powder and set aside for about an hour..
Heat a kadhai to roast the spices and add oil to it. First roast the deseeded dry red chillies and set aside..
Next, add the mentioned whole spices and roast till they emit a slight aroma. Transfer to a bowl and set aside to cool..
Heat the same kadhai and add oil to it for roasting. When it heats up, add the sliced onions and saute till translucent..
Add to it the grated fresh coconut and saute on low to medium heat till it browns a bit. Switch off the flame and set aside to cool..
In the meantime, roast the 2″ dry coconut piece on direct flame till it blackens. This takes hardly a few minutes..
Grind together the roasted whole spices, dry coconut piece, tamarind and the onion coconut mixture, to get a smooth paste using water as required..
Heat a pan and add oil to it for tempering. When it heats up, add the mentioned whole spices..
When they splutter, add the chopped onions and saute till slightly browned..
Add the ginger garlic paste and saute for a while. Add the turmeric powder and mix well..
Add the chopped tomatoes and cook till mushy..
Next, add the marinated chicken and mix well. Increase the flame to high and saute for a few minutes..
Add water, almost upto the level of the chicken and mix. Bring to a boil and add the Malvani Masala and the Kolhapuri Kaanda Lasun Masala and mix..
Cover and cook on medium heat stirring occasionally till the chicken pieces are well cooked..
Uncover and add the ground masala paste and salt to taste. Mix and bring to a boil on high flame..
Check seasoning and adjust as desired. Add some more water if required to get a gravy of medium thick consistency..
Swtich off the heat and transfer the chicken rassa to a serving bowl..
Garnish with chopped coriander leaves and serve the delicious Chicken Rassa with some Vade or phulkas and a fresh salad by the side!.

Home-Made Vade (Fluffy Fried Rice Puffs/Puris) By Archana. Vade is the perfect accompaniment with spicy Best Kombdi Vade. Most popular with chicken or mutton gravy. For detailed recipe, head over to This is served with malvani chicken curry and the combo of chicken curry and malvani vade. Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra.

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