From an array of flatbread dishes that are served on an India platter, there is one that has been less explored and talked about. Coming from the Konkani region of India is the Malvani Kombdi Vade. Do not let the name fool you. It isn’t the Vade from the Sambar Vade but a type of poori that is made using the usual ingredients from the kitchen shelf but the preparation of it stands apart. In shape, size, and masalas used in the preparation of Malvani Kombdi Vade makes it unique and flavourful at the same time. On the outside, they appear to be crispy and crunchy but a bite into them tells you that they are soft and mostly gooey in nature. These deep-fried pooris with a twist are a must-try and will win hearts at the next family dinner.

The round history of Malvani Kombdi Vade

The Kombdi Vade is a traditional dish that is native to the Konkan region of Maharashtra. This traditional flat-fired bed is traditionally served with chicken or mutton curry. The best part about the flour used in the making of Vades is that since ancient times the people of the Konkan region, especially Ratanagiri have been using a mix of flour. The flour mix is made from rice flour, along with wheat and Ragi flour.

With the heft mix of different flours in the making of Malvani Kombdi Vade, these pooris are heavy on the stomach and can keep one full for a very long time.

Ingredients:

    3 cup water

    3 cups Wheat Flour

    1 tsp Turmeric Powder

    1 tbsp Ginger Garlic Green Chilli Paste

    Salt

    Oil for frying

Method:

    Over medium heat, place a bowl and add water. Let the water come to a boil.

    Meanwhile, in a mixing plate or bowl add wheat flour, turmeric powder, and salt. Mix it well with the flour.

    Now add ginger garlic green chilli paste to the flour and give it a good mix. Now add the boiled water in small quantities and keep mixing the wheat flour at the same time. Let the batter cool down a bit with the boiling water and then knead with your hands. Once the dough is ready, cover it and keep it aside for two hours.

    Knead the dough once more before rolling out Vade. Now pinch a small ball out of the dough and roll it out. Don’t roll it too thin and then make a hole in the middle.

    Once done rolling deep fry them until they change colour. Serve with the desired curry.

This is Malwani Vade is a great break from the roti, chapati, and parathas. Sure they resemble the usual poori, but in taste as well as in texture these Vade are far better. They are so delicious that one can eat these Vade without any accompanying curry. As for the addition of spices, they can always be dabbled and changed as per the taste buds and personal choice.