"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
This is the way my mom makes kobi chi bhuji. I served them with peach chutney for a party sometime back. These pakodas were devoured instantly. Since there were a lot of American friends, I kept it very mellow & peach chutney added a nice fruity contrast.
Mom adds a spoonful of hot oil in the batter instead of baking soda. We call it "Mohan" in Marathi & "MoaN" in Gujarati.
4 cups finely shredded cabbage
1/2 tsp salt
1 cup besan
1 tbsp rice flour
salt to taste
1/2 tsp turmeric powder
1/4 tsp asafoetida
1/2 tsp mild chili powder or paprika
1 green chili minced (optional) - if you want that extra heat!
1 tsp hot oil or Mohan or MoaN
more salt as needed
Oil for deep frying
0. Sprinkle salt over shredded cabbage. Set aside for 1/2 hour.
1. Mix all the ingredients to make the batter.
2. Make sure that there are no lumps of besan remaining. Adjust for salt if needed
3. Heat oil in a kadai/wok.
4. Deep fry small balls till they are crispy.
5. Keep on the paper towel to absorb extra oil.
6. Serve hot with chutney or ketchup of your choice.
1. You can add more chili powder or chilies for the spicier version.
2. Mom adds hot oil & rice flour for making bhujis fluffy and crispy respectively.
3. Although, 4 cups may seem to be a huge amount of shredded cabbage, it wilts after salt is added and becomes small in quantity.