Cabbage cakes

कोबीच्या वड्या

There are many ways to cook this spicy and चटपटा dish. My MIL's sis uses soaked and ground chanadal instead of chickpea flour along with other regular ingredients. It really makes them crispy and tasty too.
If time is a constraint then there is no alternative but to use chickpea flour. Last Sunday my friend Madhuri Sawant brought it in our Nursery and Gardening class and everyone enjoyed it. She said her homemade Malwani masala was the key ingredient. She shared the recipe with me. I had a small piece of cabbage in my fridge so I tried it the very next day. Here how I did it.....

Ingredients
1 cup shredded cabbage
2-3 tsp ginger-garlic-chili  paste
1/2 tsp turmeric powder
1/2 tsp Malwani masala ( Madhuri has her homemade one, I used ready-made)
salt to taste
1/2-3/4 cup besan/ chickpea flour
1tbl sp rice flour
water to make a thick batter

oil for shallow frying

Method

• Wash and shred the cabbage.
• Add all masala powders and pastes.
• Add besan and rice flour.
• Mix in the water slowly and stir with a spoon to make a thick batter.
• Transfer the contents in a greased pan and pressure cook for 10-15 minutes in a pressure cooker without weight(whistle). (Put some extra water inside the cooker.)
• Let the contents cool completely before cutting the squares of desired size.
• Shallow fry on medium flame from both sides.
• Serve with tomato ketchup or green chutney.