INGREDIENTS FOR VADE
- 2 cups Shilpas Masala Mill Special Thalipeeth (Bhajani) Flour
- A little turmeric powder
- A little red chilli powder
- Salt to taste
- Hot water
INSTRUCTIONS
- Mix the Bhajani flour with turmeric, red chilli powder, and salt.
- Add hot water little by little and mix well.
- Once the dough cools, knead it until smooth. It should be neither too soft nor too hard.
- Cover and rest the dough for 3–4 hours.
- Divide it into equal-sized balls.
- Take a plastic sheet or zip-lock bag and wet its surface.
- Place a dough ball on it.
- With wet hands, press it into a poori-sized disc (not too thick or too thin).
- Heat oil for deep frying.
- Fry each vada over medium heat until golden brown on both sides.
- Drain and keep aside.
INGREDIENTS FOR MALVANI CHICKEN CURRY
- 1 kg chicken, cleaned and curry-cut
- ½ tsp turmeric powder
- 2 tbsp ginger, garlic, green chilli & coriander paste
- 3–4 tbsp Shilpas Masala Mill Malvani Masala
- Salt to taste
- 1–2 onions, chopped
- 1 tomato, chopped
- 1–2 bay leaves
- 2–3 tbsp Vatan Masala (roasted dry coconut, garlic, ginger & onion paste)
- Fresh coriander for garnish
- Oil
INSTRUCTIONS
- Marinate the chicken with the green paste, turmeric, and salt for 1 hour.
- Heat oil in a kadhai.
- Add bay leaves and onions. Fry for a few minutes.
- Add tomatoes and cook until soft.
- Add Malvani Masala with a little water and cook until the oil separates.
- Add the marinated chicken and fry for 2–3 minutes.
- Cover and cook for 3–4 minutes.
- Add the Vatan Masala.
- Add hot water to adjust the gravy consistency.
- Cover and simmer for 8–10 minutes until the chicken is fully cooked.
- Your Malvani Chicken Curry is ready.
- Serve the hot chicken curry with freshly fried vade.
- My lunch today was Kombdi Vade with Sol Kadhi, rice, and koshimbir.
SPICE LEVEL
🌶🌶
