Friday

Kobi chya Bhajani wadya-Cabbage nuggets



We love anything and everything fried, but when there is so much to choose from the cookies, cakes and savouries, I feel guilty about letting my resolution to eat healthy go down the drain and munch on the treats that holidays bring us. I mostly make Kothimbir/Cilantro Wadya. nuggets, but then adding some vegetable makes me happy. As per my younger son, potato is also an vegetable, so he has started disliking that also. The list of vegetables that he likes is so short, that I constantly hide the veggies or change the form to make him eat them.

Since coming to US, the festivities start from  Halloween and go on till new year. giving us a solid 3 months of enjoyment. Even though we enjoy each and every festival from decorations to the food. our healths take the toll and the weight gain keeps going left, never to the right, which again is not right. So I am taking the short cut to the goodies by twisting traditional recipes and modernizing them to suit our tastes and balances. These wadi/fritters or nuggets can be eaten after steaming or shallow frying to get them crisp or simply spray them with Pam and fry them on a hot wok with no additional oil. I also used Bhajani flour, which is  a Maharashtrian mix of 2-3 flours to make it more healthy. If you do not get this flour, mix any 2-3 kinds of flours in same proportions.


You will need;

1 cup shredded cabbage
1/2 bunch Kothimbir/Cilantro--washed and coarsely chopped
1 cup Bhajani Flour
2 tbspn  rice flour
2 tbspn Gram Flour/Besan
1 tsp red chili powder
1 tsp ginger garlic paste
1 tsp cumin/coriander powder
1/2 tsp turmeric powder
1/2 tsp lime juice
salt and sugar as per choice
water as needed
dhokla stand.. grease the dhokla plates.. in a cooker keep three cups water for steaming...

Now in a Bowl add the cilantro leaves and the shredded cabbage.. add the ginger garlic, chili powder, turmeric and coriander ans cumin powder.. mix well..add salt and sugar.. now add the flours...use water and mix well..till the mix is pourable consistency...In the well greased dhokla plates.. pour the batter and steam for 10-12 min or till the knife comes out clean...cut and make small pieces like dhokla...
**Traditionally now you would need to deep fry.. but you can either shallow fry this or eat as is...these nuggets taste equally good after steamed, but as I said before, spray them with some oil spray and then fry them in a hot wok. But again, Deep fried Wadi's are amazingggggggggggg.

Sending these nuggets to the snack mela.


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