Kobicha Bhanavla are spiced cabbage cakes. Steamed and then shallow fried with a crisp exterior and soft spicy core. An SKP speciality and a big hit at our restaurant – Paisley Experience Alibaug. Here’s my take on this authentic gem of our community.
Ingredients :
Chopped cabbage 2 cups, coriander leaves finely chopped 1/2 cup, onions 1 medium chopped, green chillies 2/3 chopped, ginger garlic paste 1 tsp, turmeric powder 1/2 tsp, skp masala 1tsp or chilli powder 1 tsp with 1/2 tsp garam masala. Coriander cumin powder 1tsp, juice of 1 lemon, chick pea flour (besan) 11/2 cups, rice flour 1/2 cup, salt to taste, sugar 2 tsp. Oil 2/3 tabsp in the mixture and some more for shallow trying.
Method:
In a bowl mix cabbage, coriander leaves, onion and green chillies with the dry spices – turmeric, skp masala, coriander cumin powder, sugar and salt. Add lemon juice, oil, besan and rice flour. If too dry add 1/2 cup of water. Mix the whole into a loose dough. Transfer the mixture into a greased tin and steam it for 20 mins. Till cooked. To check try the knife method if the knife has the dough continue cooking for another 5/10 mins. Cool the steamed cake and cut into cubes. Shallow fry till Golden and Crispy. Serve hot and garnish with some freshly grated coconut and chopped coriander leaves.
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