Authentic Maharashtrian Kombdi Vadi with Spicy Rassa
Experience the rustic flavors of coastal Maharashtra with this crispy, multi-grain hollow fritter paired with a fiery, aromatic chicken curry. It is a hearty and deeply satisfying feast that brings authentic Konkan flavors straight to your table.
75min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Mix the multigrain flour, chopped onions, cumin seeds, chilli powder, and salt in a large bowl.
2
Gradually add warm water to knead a firm dough and set it aside for 15 minutes.
3
For the rassa, roast the sliced onions and grated coconut until golden brown, then grind them into a smooth paste.
4
Heat oil in a heavy-bottomed pan, sauté the ginger-garlic paste, and add the chicken pieces until browned.
5
Stir in the Malvani masala, turmeric, and the ground coconut-onion paste, cooking well until oil separates.
6
Pour in adequate water, bring to a boil, and simmer until the chicken is tender and the spicy rassa is formed.
7
Divide the dough into small portions, roll them into thin puris, and deep fry until puffed and golden brown to make the vadis.
8
Serve the hot, crispy vadis immediately alongside the piping hot, spicy chicken rassa.
Ingredients
2 cups multigrain flour (jowar, bajra, and whole wheat blend)
1 finely chopped onion
1 tsp cumin seeds
1 tsp red chilli powder
Salt to taste
Warm water for kneading
Oil for deep frying
500g chicken pieces
2 grated fresh coconut
2 sliced onions
1 tbsp ginger-garlic paste
2 tbsp Malvani masala
1/2 tsp turmeric powder
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.