CABBAGE VADI

 CABBAGE VADI

One vegetable that it popular all over India is cabbage. It is called "Patta Gobhi" in Punjabi, "Bhand Ghobi" in Hindi, Khobi in Marathi and Elekosu in Kannada. There are many health benefits of cabbage as detailed in this informative slide show from WebMD. 

We make many dishes at home using cabbage. Today, I have selected some of the less commonly made but very tasty dishes of cabbage featured in this blog, like :-

• Cabbage Chutney
• Cabbage Stuffed Capsicum
• Cabbage Kheer
• Cabbage Lollipop

Today's recipe is for Cabbage Vadis, which is tasty snack from Maharashtra. I have adapted this from Patta Gobhi ki Vadi in Ray Kitchen. 

This can be had steamed, or shallow or deep fried if you want them to be more crisp. I chose to shallow fry them today. 

We enjoyed this snack with a hot cup of tea! 

Ingredients:-

• Cabbage, 250 gms or  shredded, 2 cups 
• Garlic Cloves, 7 
• Green Chillies, 3
• Ginger, 1 " piece
• Besan (Chickpea Flour), 1 cup
• Rice Flour, 2 tbsp
• Rava (Semolina), 2 tbsp
• Til (White Sesame Seeds), 1 tbsp
• Ajwain (Carom Seeds), 1/2 tsp
• Hing (Asafoetida), 1/4 tsp
• Turmeric, 1/2 tsp
• Coriander- Cumin Powder, 1 tsp
• Oil, 1 tsp
• Water, 1 tsp
• Fresh Coriander Leaves, 1/2 cup
• Cornflour, 3 tbsp
• Salt, to taste
• Oil, as required for frying + for greasing the plate 

Method:-

Wash and shred the cabbage

Finely chop the coriander leaves

In a small mixer jar, grind together garlic cloves, green chillies, and ginger to a paste without adding any water. Keep aside

Keep the shredded cabbage in a bowl and add coriander leaves and the freshly ground paste. 

To this add besan, rice flour, semolina, salt, sesame seeds, carom seeds, asafoetida, turmeric powder, and coriander-cumin powder with 1 tsp of oil

Mix thoroughly with your fingers. The cabbage will release a little water on its own. If the mixture is still too dry, add 1 tsp of water, and mix to form a soft dough

Grease a plate with oil and spread this dough evenly on to this plate

Place the plate with the dough in a steamer and cook the cabbage mixture for about 12 to 15 minutes on medium flame till it gets done

Switch off the gas, remove the plate and allow it to cool

With a knife cut the steamed cabbage to form squares (vadis) and demould them

The Cabbage Vadi can be had as they are or can be shallow fried or deep fried, if desired, to make them  more crisp

In case you can choose to fry, take a bowl with 3 tbsp of cornflour and make a slurry adding 1/4 cup of water

Dip each of the vadis in this slurry and deep fry in a kadhai or shallow fry on a tawa

Serve the Cabbage Vadi with a chutney of your choice or with Tomato Ketchup