Kombdi Vade

Ingredients

• 750 grams chicken, cut into 2 inch pieces on the bone
• 1 tablespoon ginger-garlic-green chilli paste
• ½ teaspoon turmeric powder
• Salt to taste
• Masala paste
• 2 tablespoons oil
• 5-6 green cardamoms
• 1-2 star anise
• 3-4 cloves
• 1 inch cinnamon 
• 6-8 black peppercorns
• 1 black cardamom
• 1 inch ginger, sliced
• 8-10 garlic cloves
• 2 medium onions, sliced
• 3-4 green chillies, slit
• ½ cup scraped fresh coconut
• ½ cup coriander seeds
• ½ cup dried coconut slices
• ½ cup fresh coriander leaves
• Gravy
• 3 tablespoons oil
• 2 medium onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 large tomato, finely chopped
• Salt to taste
• ½ teaspoon turmeric powder
• 1 tablespoon red chilli powder
• ½ teaspoon garam masala powder
• 1½ tablespoons malwani masala
• Fresh coriander leaves for garnishing
• Vade
• 2 cups rice flour
• 1 cup split skinless black gram (dhuli urad dal) flour
• 2 tablespoons grated onion 
• Salt to taste
• ¼ teaspoon turmeric powder
• 2 tablespoons oil +   to deep fry + for greasing

Method

1. Take chicken in a large bowl, add ginger-garlic-green chilli paste, turmeric powder and salt and mix well. Set aside to marinate for 15-20 minutes.
2. To make the masala paste, heat oil in a non-stick pan. Add green cardamoms, star anise, cloves, cinnamon, black peppercorns, black cardamom, ginger and garlic, mix and sauté till golden brown.
3. Add onion, mix and sauté till translucent. Add green chillies, mix and saute till onions turn golden.
4. Add fresh coconut and coriander seeds, mix well and saute till golden. 
5. Add dried coconut slices and coriander leaves, mix and roast till golden brown. Transfer the mixture on to a plate and allow to cool.
6. Transfer this mixture into a blender jar, add 1¾ cups water and blend to a fine paste. 
7. To make the gravy, heat oil in a non-stick deep pan. Add onions and saute till they turn golden brown. 
8. Add ginger-garlic paste, mix well and saute for 1-2 minutes. Add tomatoes and salt, mix well and saute till soft and pulpy. 
9. Add chicken, mix well and sauté on high heat for 3-4 minutes. Add turmeric powder, red chilli powder, garam masala powder and malwani masala and mix well.
10. Add the blended paste, mix and saute for 1-2 minutes. Add 2 cups water, mix, cover and cook on medium heat for 10-12 minutes or till chicken is  done. 
11. To make the vade, take rice flour in a large bowl, add split skinless black gram flour, onion, salt and turmeric powder. Add 1½ cups hot water, mix and knead into a semi-soft dough. Add oil and knead again till oil is well absorbed. 
12. Divide the dough into equal portions and shape each portion into a ball.
13. Place a plastic sheet on worktop and grease it with some oil. Place each dough ball on it, and flatten it into a thin disc with your fingers. Make a hole in the centre.
14. Heat sufficient oil in a non-stick kadai. Gently slide in discs, one at a time, and deep fry till golden brown and crisp. Drain on absorbent paper.
15. Arrange the vade on a serving plate. Transfer the chicken gravy into a serving bowl, garnish with coriander leaves and serve hot with the vade.