This recipe again belongs to my native place. But I was not sure about it’s preparation because cabbage is not something that everybody is fond of. I can’t say that this recipe is authentic, because at our local place we add Bombil (Bombay duck – fish) in it to make it more flavorful. Me and my husband who absolutely don’t like cabbage, don’t mind eating this delicacy as a snack at teatime. So I am sure all cabbage haters out there should give at least one try to this recipe.

I had eaten this dish in my childhood at my aunt’s place so I was not sure about how to prepare it. But I am blessed that I have my elder cousin sister living nearby in this country. So I ran to her for help, and with her guidance I made a successful attempt of preparing this dish. Before blogging this, I took her approval if it tasted as it is supposed to.

The beauty of this recipe is we can use variety of flours for binding instead of eggs, so it is healthy as well as tasty.

Ingredients:

  • 2 Cups cabbage, finely chopped
  • 1 Cup spring onions, finely chopped
  • 1 Tablespoon Ginger Garlic paste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 tablespoon garam masala
  • 2 tablespoons jowar-bajra mixed flour (Jowar-sorghum & Bajra- Pearl Millet)
  • 1 tablespoon wheat flour
  • 1 ½ tablespoon rice flour
  • 2 tablespoons besan (gram flour)
  • Salt as per taste
  • Water as required

Procedure:

  • In a large bowl add cabbage, spring onion, ginger garlic paste, turmeric, chili powder, garam masala, salt and mix well. Keep aside for few minutes. Onions and salt will start releasing water.


  • After some time, add all flours and blend well.
  • The water that is released by veggies and salt is not enough to blend all flours well, so I had to add two tablespoons of water. You can add water as required to match consistency, as shown in below picture. The batter should neither be runny nor sticky.
  • In a frying pan, heat oil on a medium flame. Add this batter to the pan and flatten it using a spatula or the back of a spoon. Keep lid on the pan. Cook it on one side for almost twelve to fifteen minutes. Since it is thick, it takes that much of time to cook well on one side.
  • Then flip it carefully and cook the other side for ten to twelve minutes. Make sure to cook till edges are dark brown and center is golden brown.
  • Cut into pieces and serve as a snack with tea or coffee or as an appetizer before main course.
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