- 1 tsp coriander seeds
- 1 tbsp fenugreek seeds—soaked in hot water
- 1/2 cup urad dal—soaked overnight
- 1 cup rice flour
- salt to taste
- Oil for deep-frying
- 1 tsp peppercorns—pounded coarsely
- 2 green chilis--chopped
- a bunch of chopped coriander leaves
- a bunch of chopped curry leaves
- 1 tsp chopped ginger
How to Make Kombdi Vade
Note: Add a tablespoon of hot oil to help with kneading.
There are more curry houses in London than Mumbai.