Name: Kobi Chi Vadi recipe by Chiquita Gulati at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: Cabbage – ½ Kg; Coriander Leaves – 1 cup (chopped); Onion – 1 (chopped); Chickpea flour (thick) – 2 cups; Green Chillies – 2 (chopped); Coriander Powder – 2 tbsp; Turmeric powder (Haldi) - 1 tbsp; Asafoetida – 1 tsp; Salt – as per taste; Jaggery – 2 tbsp (mashed); Coconut – ½ cup (grated); Sesame Seeds – 2 tbsp (roasted)

ABOUT Kobi Chi Vadi RECIPE

A delicious Gujrati snack that doubles up as a fantastic appetizer at a dinner party as well.

Ingredients Serving: 6

Cabbage – ½ Kg
Coriander Leaves – 1 cup (chopped)
Onion – 1 (chopped)
Chickpea flour (thick) – 2 cups
Green Chillies – 2 (chopped)
Coriander Powder – 2 tbsp
Turmeric powder (Haldi) - 1 tbsp
Asafoetida – 1 tsp
Salt – as per taste
Jaggery – 2 tbsp (mashed)
Coconut – ½ cup (grated)
Sesame Seeds – 2 tbsp (roasted)

Instructions

Finely chop the cabbage. Mix the onions, coriander, cabbage, green chilli, jaggery and the dry spices. Season with salt.
As the above mixture releases some water, gradually add the chickpea flour to make dough. The consistency should be malleable by hand.
Grease a steaming dish and divide the mix into two portions and spread by hand.
Put it into a steamer for about 15 minutes or till a knife comes out clean. Alternatively, bake for 25 minutes at 180ᵒC. When done, let it cool and cut into squares. Deep fry the squares till golden and crisp
Serve hot with green chutney, garnished with fresh coconut, coriander and roasted sesame seeds.

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