Authentic Malvani Kombdi Vadi with Spicy Sol Kadhi
Crispy multigrain pockets stuffed with succulent, spicy chicken are paired with a tangy coconut and kokum cooler in this coastal Maharashtrian feast.
95min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Dry roast grated coconut, red chillies, coriander seeds, cumin, garlic, and ginger until fragrant, then grind into a smooth Malvani masala paste.
2
Sauté chopped onions in oil, add half the ground masala and chicken pieces, cook until tender with a thick gravy.
3
Mix jowar flour and wheat flour with warm water and salt to form a pliable dough, then divide into small balls.
4
Pat each ball into a flat disc on a plastic sheet, place a spoonful of chicken filling in the center, fold over to seal into a half-moon vadi.
5
Deep fry the vadis in hot oil until golden and crispy on both sides.
6
Prepare the sol kadhi by mixing kokum extract with thick coconut milk, a dash of green chilli paste, and garlic, then chill.
7
Serve the hot, crisp kombdi vadis alongside the spicy chicken curry and a glass of refreshing sol kadhi.
Ingredients
2 cups jowar flour
1 cup whole wheat flour
500g chicken pieces
2 cups freshly grated coconut
4 dry red Kashmiri chillies
1 tbsp coriander seeds
1 tsp cumin seeds
6 cloves garlic
1-inch ginger piece
2 chopped onions
1 cup kokum extract
2 cups thin and thick coconut milk
1/2 tsp turmeric powder
Salt to taste
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.