Bhokachi Wade & East Indian Chicken Curry

Golden, airy rings with a toddy-kissed tang

Recipe Type Hob

Bhokachi Wades are golden, deep-fried breads born from the coastal kitchens of Bombay’s native Catholics. Made with a batter of urad dal and rice, the secret to their signature flavor lies in fermentation with toddy—palm sap that lends a subtle tang and airy texture. Once shaped and fried to perfection, these crisp-edged, fluffy-centered wades are best served hot with East Indian Chicken Khudi Curry. Traditionally prepared for weddings and feasts, they carry centuries of culinary adaptation and celebration in each bite, echoing a time when toddy was the soul of every festive kitchen.

Ingredients

For Khameeri Roti:

2 cups of whole wheat flour
1 tsp dry yeast
1 tsp sugar
Salt as required
2 tsp butter

For Mutton Khichda:

3 finely sliced onions
Broken wheat/khichda wheat
1 tsp oil
⅓ cup rice
1 cup dals (mix of urad dal, masoor dal, chana dal, toor dal, moong dal, green moong dal, chana)
½ kg mutton with bone
3 to 4 tsp coriander powder
2 tsp cumin powder
2 tsp garam masala
1 tsp turmeric
1 tsp red chilli powder
Half a bunch coriander leaves
3 to 4 tsp ginger garlic & green chilli paste
Tomato puree of 3 tomatoes

Method

For Bhokachi Wade:

Soak urad dal overnight and coarsely grind into a paste.
Combine all other ingredients in a bowl with some warm water.
Let it ferment for about 3-4 hours at room temperature.
Combine both the batters.
Heat oil for deep frying.
Take a small amount of dough on the palm of your hands with water.
Form a ball then make a hole in the middle with your finger.
Drop in hot oil and deep fry until golden brown.
Remove the wades with a perforated spoon to remove excess oil.
Each wade takes about 2 minutes to cook on each side.
Serve immediately with Chicken Khudi Curry or East Indian style curry.
For East Indian Chicken Curry:
In a frying pan, dry roast the freshly grated coconut until lightly toasted. Remove from the pan and set aside.
In the same pan, dry roast the onions, chilies, ginger, and garlic. Transfer to a food processor or blender and blend until smooth. Set aside.
You can need 1/4 to 1/2 cup of water to help grind everything to a smooth paste.
In a skillet over medium-high heat, stir-fry the chicken pieces in oil for two minutes until lightly browned on all sides.
Add the ground masala paste and sauté for 2 minutes. Then add the bottle masala and saute for a minute more.
If necessary add a few tbsp of water to prevent it from burning at the bottom.
Add a cup of water and season with salt and pepper. Then, add the chopped potatoes – make sure the potatoes are immersed in the water.
Cover and cook for 20 minutes until the chicken is cooked and the potatoes are tender.
Finally, add the vinegar and cook for a minute more.
Taste and adjust seasoning.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

Rate This Recipe

Overall Rating

0 (0)

Select your rating

Thanks for your rating!

Something went wrong. Please try again!

Similar Recipes

11 mins

0 (0)

Chicken Chettinad

This iconic preparation originated in the kitchen of the Chettiar community, a wealthy community of traders and financiers who were traditionally vegetarians. They used fresh spices lavishly – the warmth of black peppercorns, the fragrance of curry leaves, and the earthiness of fennel seeds. They also prefer using sun-dried vegetables and meat to help maintain nutritional value. The rich flavour of Chicken Chettinad is a mastery of spice blending, blending tradition with innovation. Enjoy the hot flavours with a hint of coconut and tender chicken as you recreate the heart of South India in your home. Pair it with rice, dosa, or appam – or roti or naan for a North-South meeting point.

16 mins

0 (0)

Chicken 65

The origin of Chicken 65 is shrouded in mystery. Some say it was invented in 1965 at the famous Buhari Hotel in Chennai, while others claim the ‘65’ represents the number of spices used. Regardless of its origin, this crispy snack has captured hearts and taste buds around the world. Chicken is marinated in a blend of fiery red chillies and other bold spices, then coated in a light batter before frying to golden perfection. It’s crispy on the outside, tender and juicy on the inside, and packed with a punch of flavours that are distinctly Indian. Whether you're enjoying it with a cold beer, as a snack, or as part of a larger meal, Chicken 65 is a culinary experience not to be missed.

14 mins

0 (0)

Chicken Malai Tikka

Chicken Malai Tikka is the favoured appetiser for almost any gathering, from barbeques to weddings. Its origins trace back to the Mughal kitchens, where creamy marinades were used to tenderise meat, enhancing the flavour and keeping the chicken moist and succulent when grilled. A slight char while grilling enhances the taste and is reminiscent of a rustic meal cooked over firewood. While the fiery chicken tikka is the most popular Indian dish that has travelled back to Britain, Chicken Malai Tikka’s milder flavour profile is swiftly gaining popularity in the island country.

mins

0 (0)

Khameeri Roti & Mutton Khichda

Khameeri Roti, with its soft crumb and buttery sheen, traces its roots to the early Irani cafés of Bombay. The bread’s gentle rise comes from khameer—yeast—which lends a mild tang and tender texture. Once baked in a blazing tandoor, the rotis emerge with golden blisters and a rustic aroma that fills the air. Traditionally paired with mutton khichda or spicy kheema, they were once the pride of humble eateries frequented by poets and thinkers. Today, this roti remains a warm reminder of how migration, memory, and food come together on a single plate.