This Authentic Maharashtrian dish consists of kombdi i.e chicken prepared in a delightfully spicy gravy served with Vade i.e a multigrain deep fried puris. A completely balanced meal!

KOMBDI VADE

Components

750 grams chicken, cut into 2 inch pieces on the bone
1 tablespoon ginger-garlic-green chilli paste
1/2 tsp turmeric powder
Salt to taste
Masala paste
2 tablespoons 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
1/2 cup scraped fresh coconut
1/2 cup coriander seeds
1/2 cup dried coconut pieces
1/2 cup fresh coriander leaves
Gravy
3 tbsps oil
2 medium onions, carefully chopped
1 tablespoon ginger-garlic paste
1 big tomato, finely sliced
Salt to taste
1/2 tsp turmeric powder
1 tablespoon red chilli powder
1/2 tsp garam masala powder
1 1/2 tablespoons malwani masala
Fresh coriander leaves opponent garnish
Vade
2 cups rice flour
1 cup split skinless black gram (dhuli urad dal) flour
2 tbsps grated onion
Salt to taste
1/4 tsp turmeric powder
2 tbsps oil
Oil to deep fry + for greasing

Approach

1. Take chicken in a big bowl. Include ginger-garlic-green chilli paste, turmeric powder and salt and mix well. Set aside to marinade for 15-20 minutes.
2. To make the masala paste, heat oil in a non-stick pan. Include 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 clear. Add green chillies, mix and cook till the onions turn golden.
4. Include the fresh coconut and coriander seeds and blend well. Roast till golden.
5. Add dried coconut pieces and coriander leaves, mix and roast till golden brown. Transfer on to a plate and permit to cool.
6. Put the roasted mix into a blender jar. Include 1 3/4 cups water and blend to a great paste.
7. To make the gravy, heat oil in a non-stick deep pan.
8. Add onions and mix well. Prepare till they turn golden brown.
9. Add ginger-garlic paste and blend well. Prepare for 1-2 minutes.
10. Stir in the tomatoes and salt and blend well. Cook till soft and pulpy.
11. Include the chicken and sauté on high heat for 3-4 minutes. Include turmeric powder, red chilli powder, garam masala powder and malwani masala and blend well.
12. Add the combined paste, mix and prepare for 1-2 minutes. Include 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 big bowl. Add split skinless black gram flour, onion, salt and turmeric powder. Add 1 1/2 cups hot water, mix and knead into a semi-soft dough. Add oil and knead once again till well integrated.
14. Divide the dough into equal parts 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. Set up 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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