Tuesday, May 27, 2008

Kobi chi Bhuji/ Cabbage Pakoda

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.

Kobichi Bhuji
Cabbage Fritters
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.

Note -
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.


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