Скачать или смотреть Kobicha Bhanola / Cabbage Savoury

KOBICHA BHANOLA

This is a traditional Daivadnya recipe passed down from generation to generation. See how to make this delicious snack using a simple recipe with Uma Amrute. Make this recipe at home and share your experience with us in the comments section below.


INGREDIENTS

1/2 kg cabbage, chopped.
3-4 onions, chopped.
1/2 cup grated coconut.
2 - 2 1/2 cups gram dal flour.
2 tsp coriander cumin powder.
2 tsp red chilli powder.
1/2 tsp asafoetida powder.
1/2 tsp turmeric powder.
3/4 tsp cinnamon powder.
1 cup chopped coriander leaves.
5-6 green chillies, coarsely ground (thecha).
A pinch of soda.
3-4 tsp oil.
Salt to taste.
Water as needed.

METHOD

In a large bowl add the finely chopped cabbage, onions, freshly grated coconut, chopped coriander leaves.
(Original recipe calls for grated coconut and coconut milk.)
Add turmeric powder, red chilli powder, coriander cumin seeds powder.
Here we use cinnamon powder instead of garam masala as it gives a unique flavor.
Add 3/4 tsp cinnamon powder, roughly ground green chillies (thecha), 1/2 tsp asafoetida powder and a pinch of soda.
Mix all the ingredients together.
Add salt.
Now add a few spoonfuls of the gram dal flour.
Mix well. Add few more spoonfuls of the flour and mix again.
Add a little water and knead into a dough like consistancy.
Add a little more dal flour if needed.
Mix thoroughly.
( Original recipe calls for cooking on charcoal fire and keeping burning charcoal on the lid, to get a crispy texture all around.)
Heat the oil in a flat bottomed pan.
Oil is used here to prevent the food from sticking to the pan.
Add a little asafoetida powder to the oil.
Pick small amounts of the mixture and add them to the pan, pressing down gently to make thin layer of the mixture.
Cover the entire base if the pan by repeating the above step.
Press gently to smoothen the surface.
Thin layer ensures less cooking time.
Use a flat spoon to shape the sides of the Bhanola.
Now cover the pan with a lid and steam the Bhanola for 10 minutes.
After 10 minutes remove the lid. If the Bhanola doesn't stick to your fingers it's cooked well.
Let the steam and moisture evaporate
Now flip over the pan with the Bhanola onto the back of a large dish. Keep the pan back on the flame and slide the Bhanola onto the pan.
Now cook this side for 5-7 minutes.
The Bhanola is cooked on both sides now.
Switch off the flame.
Keep aside for 10 minutes and then cut it into pieces.
Kobicha Bhanola is ready to serve.


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