Question

How do you get the perfect crispy-chewy texture in a Malvani 'kombdi vade'? Discover the secrets to this popular chicken and flatbread dish.

Answer 1

The perfect crispy-chewy texture in Kombdi Vade is achieved by using a balanced ratio of rice flour, wheat flour, and gram flour, along with proper kneading and deep-frying at the right temperature.

Detailed Explanation:

Achieving the ideal texture in Kombdi Vade involves several key steps:

1. Flour Ratio: The traditional recipe calls for a specific blend of flours. Typically, this includes rice flour for crispness, wheat flour for chewiness and binding, and gram flour (besan) for color and flavor. A common ratio is 2:1:0.5 (Rice flour: Wheat flour: Gram flour). Experiment to find what works best for your taste.

2. Spices and Seasoning: Incorporate spices like turmeric powder, coriander powder, ginger-garlic paste, and red chili powder to enhance the flavor profile. Salt is crucial for balancing the flavors.

3. Kneading: Knead the dough with warm water to form a soft, pliable dough. The dough should not be too sticky or too dry. Rest the dough for at least 30 minutes to allow the gluten to develop, which contributes to the chewiness.

4. Rolling and Frying: Traditionally, Vade are hand-patted into small, thin circles. However, you can also use a rolling pin. The key is to keep them relatively thin for even cooking. Deep-fry the Vade in hot oil (around 180°C or 350°F) until they are golden brown and puffed up. Maintain the oil temperature to ensure crispness without burning.

5. Oil Temperature: Maintaining the correct oil temperature is critical. If the oil is not hot enough, the Vade will absorb too much oil and become soggy. If the oil is too hot, they will brown too quickly on the outside and remain uncooked inside.

Pro Tip:

Add a pinch of baking soda or a small amount of hot oil to the dough while kneading. This helps create air pockets, resulting in a lighter and crispier Vade. Be careful not to add too much, as it can affect the taste.