“Kombdi Vade ~ Crispy Vade's Served with Chicken Masala-1 ~ Kokum Saar ~ Simple Onion Salad And Jeera Rice” … Kombdi Vade / Malvani Vade / Tandalache Vade is a delicacy from Malvan a place in west coast of Maharashtra … There are many different methods of preparing these Vade’s … Here is a simple method that tastes wonderful when served with spicy Chicken Curry or Jeera Rice … Vegetarians can serve it with spicy dishes like panna upkari / songa etc. …. Yummy Yumz .....
“Kombdi Vade” is actually a chicken curry served with a sort of multi grain poori called "vade" which is a famous Malvani Delicacy from Malvan a very popular place in west coast of Maharashtra. Malvani Dishes are very famous in the Western side of India specially from Maharashtra to Goa side. The most famous of all are non-veg dishes that are really spicy and beautiful in colour. The Vade’s are very crispy puffed poories that is filled with lots of flavours. It is served with very spicy chicken curry hence the name Kombdi Vade. Kombdi means chicken in Marathi. There are many ways of preparing these Vade’s. At least I have come across many combinations of rice along with various lentils. I guess each home has their own method of preparation. These fried dumplings are very tasty and goes well with spicy dishes. If you are not a non-vegetarian, no need to fret, these poories go well with spicy veggie dishes too.
I asked my maid for the recipe, however, most of Maharashtrian's mix and match rice and lentils along with spices and send it to flour mill (chakki) and get it finely ground. This is stored year round and used as and when needed. But since I did not want to go about that way, I decided to use powders, the similar way in which I prepare Thalipeet so that I need not store any prepared ingredients in bulk. With the variety of dishes I prepare it becomes difficult to store one particular style of prepared powder so I always prefer to use my own mix and match method, so that I can prepare it differently each time. I suggest to all of you to follow this method, so that there is no wastage of food and you get to choose your ingredients as and how you want. I store all ingredients separately in powder / flour form and it becomes easy to use as and when you need them. But do try out this Vade, they taste simply awesome with chicken curry. Also if you do not have some spice powder you can just add them in mixer grinder and make powder instantly too.
Ingredients :
Rice Flour : 3 cups
Urad Dal Flour : ½ cup
Besan / Chick Peas Flour / Bengal Gram Flour : 2 tblsp.
Coriander Seeds Powder : 1 tsp
Jeera Powder : ½ tsp
Methi Seeds Powder : 2 tsp
Fennel Seeds Powder : ½ tsp
Haldi / Turmeric Powder : 1 tsp
Salt to taste
Oil : 1 tblsp + 1 tblsp (hot oil is to be used)
Hot Water : As needed.
** Note : I roast Urad Dal on low heat till the colour changes slightly reddish, powder it in mixer grinder, sieve it and store the fine powder in the fridge always. It comes handy for me in preparing many dishes as in Chakuli, biscuit roti etc. Other powders are all store bought. We do get fresh finely ground powders of spices in Mumbai and I find it a useless exercise to prepare the same at home. As for urad dal, we do get flour of the same, but it is not roasted one, the way we get in Mangalore, so I prepare it at home.
** In a bowl add add the ingredients except oil and mix it lightly. Now sieve it once or twice to get evenly mixed. Always use sieving method to mix more than two ingredients as it get's evenly mixed very well and is a faster procedure.
** Now add in 1tblsp of hot oil and mix with the flour, to crumble it, sort of grainy texture. Now add in hot water slowly and keep mixing. Do not add much water in one go. Just keep adding and binding till you get a very stiff dough. Knead the dough well, roll it into a ball and keep it covered aside for atleast 2 hrs. You can also cover the dough with a wet cloth. The necessity here is NOT to allow the dough to dry up. But to get softened by itself.
** Now knead the dough again. Add in the remaining 1tblsp of hot oil and knead till you get a soft yet firm dough. Just like poori dough. Now make large lemon sized balls out of them and keep them ready aside by covering over with a wet cloth.
** On a flat surface or a rolling board apply oil, keep one dough ball and with the help of hand press them and roll them into round poori. See to it that they do not break or crack up. Well frankly this needs practice. Press it into a round circle of say 4 inch in diameter and a little bit thicker than the normal poories.
** Here is another method, just oil two plastic sheets and keep the dough between the sheets and roll with a rolling pin to desired sized poori. Again if you find that you are not getting the shape or size correct, just see to it that you roll it into evenly leveled large sized poori and then with a round cutter just press and cut out the poori. This way you will get same sized poori.
** Look … It’s easy, ever wondered how in the hotel, you get even sized small poori, yes they use a cutter to cut and then roll it a bit to even out edges. Off course with practice we do not need them as we are able to roll them into equal sizes. But those of you who are new to it can follow this method. Just a suggestion. But always try to make do without them and use your judgement. With trials, like us you will succeed in making them in the long run.
** Meanwhile heat plenty of oil in a deep kadai / pan for deep frying of the vade / poori. When it reaches smoking point, lower the heat to minimum and wait for some time. Add in a small piece of dough, if it reaches the bottom and then sizzles and finally bounces back that means the oil has reached the correct consistency of heat level. You can start deep frying the vade / poori now.
** Gently slide in one vade / poori and allow it sizzle and come bouncing back. Keep pressing the poori with a slotted or ringed spatula. This adds in pressure into the poori and makes it blow up into a balloon / puffed poori. Deep fry one by one vade / poori at a time and remove it into a absorbent paper for the excess oil to get drained off.
** Do not allow the dough to get dried up, in which case you will not get puffed poori. So keep them covered as you proceed to roll and fry. Also remember to keep the poori a little bit thicker when rolling than our normal wheat flour poori. These vade / poori are a little bit thicker in texture. They come out crisp fried that way.
** “Kombdi Vade” are done and ready to be served. Serve it with any spicy curry of your choice. I served it with Chicken Masala along with Kokum Saar, Simple Onion Salad and Jeera Rice and it was a very yummy combination. I have shared the links to the other dishes below, please click on the links for the recipe. Enjoy this combo dishes with your family and friends and you will love to see their beaming faces.
** For the Chicken Masala-1 Recipe, Please follow the link given below ….
** For the Kokum Saar Recipe, Please follow the link given below ….
** For the Simple Onion Salad Recipe, Please follow the link given below ….
** For the Jeera Rice Recipe, Please follow the link given below ….
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