Tuesday, May 27, 2008
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.
1 cup finely shredded cabbage
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
Oil for deep frying
1. Mix all the ingredients adding water to make the batter.
2. Make sure that there are no lumps of besan remaining.
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.
These bhujis are going straight to Mansi Desai's Monthly Mingle - Appetizers event.
Monthly Mingle is started by Meeta of What's for lunch, honey?