How to make Kombdi Vade - SK Khazana -

A traditional chicken dish from Konkan served with deep-fried rice flour vade or puris

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken pieces on the bone, Readymade wade dough

Cuisine : Maharashtrian

Course : Main Course Chicken

You can also find more Main Course Chicken recipes like Chicken and Mushroom Bake Andhra Chicken Fry Kombdi Rassa Chettinadu Kozhi Kozhambu

Kombdi Vade - SK Khazana

Kombdi Vade - SK Khazana Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kombdi Vade - SK Khazana Recipe

  • Chicken pieces on the bone cooked with salt, turmeric powder and red chilli p 750 grams

  • Readymade wade dough 2 cups rice flour kneaded with water boiled with s as required

  • Oil 2 tablespoons

  • Medium onion chopped 1

  • Ginger-garlic paste 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Turmeric powder a pinch

  • Coriander powder 2 teaspoons

  • Brown paste ground fried dried coconut and onion, bay leaves, 6 tablespoons

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespo to garnish

  • Lemon juice 1 tablespoon

  • Oil to deep fry


Step 1

Heat oil in a non-stick pan. Add onion and sauté till golden brown. Add ginger-garlic paste and sauté for 1 minute.

Step 2

Add red chilli powder, garam masala powder, cumin powder, turmeric powder and coriander powder and sauté for a minute. Add the brown paste and sauté till the oil separates.

Step 3

Add ½ cup water and mix well. Add salt and mix and let the gravy cook for 2 minutes. Add the chicken pieces and mix well. Cook for 2-3 minutes.

Step 4

Add coriander leaves and mix well. Add lemon juice and mix.

Step 5

To make the vade, heat sufficient oil in a kadai.

Step 6

Divide the dough into small portions. Place each portion between 2 plastic sheets and spread with hands. Gently slide in the vade, one at a time, into hot oil and deep-fry, turning sides till puffed, crisp and golden. Drain on absorbent paper.

Step 7

Transfer the chicken curry onto a serving plate, garnish with coriander leaves and serve hot with the vade.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.