Kobiche Vade Recipe - Cabbage And Multigrain Fritters

Kobiche Vade made with cabbage, multigrain flour and basic indian spices makes for an appetizing after school snack for kids or a tea-time snack for elders. Serve it with Dhaniya Pudina Chutney and Masala Chai.

Madhuli Ajay
Kobiche Vade Recipe - Cabbage And Multigrain Fritters
247 ratings.

Kobiche Vade (Cabbage fritters) is a tasty snack made using cabbage,multigrain flour and spices. The vade are shallow fried in an Appe patra/appam pan. You can alternatively use an air fryer or even deep fry them. You can use multigrain flour or thalipeeth Bhajani or just chickpea and rice flour to make these vade. Serve these addictive vada with chutney or sauce of your choice. They can also be added to a onion-tomato gravy to make kobi (cabbage) kofta curry. 

Kobiche Vade makes for an appetizing after school snack for kids or a tea-time snack for elders.

Serve Kobiche Vade with Dhaniya Pudina Chutney and Masala Chai.

If you like this recipe, you can also try other Vade recipe such as

  1. Matkiche Vade Recipe
  2. Cabbage Onion Vada Recipe
  3. Methi Corn Dal Vada Recipe

Cuisine: Indian
Course: Snack
Diet: Vegetarian
Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

10 Servings

Ingredients

  • 1 to 1 1/4 Cabbage (Patta Gobi/ Muttaikose) , finely chopped
  • 3/4 cup Multigrain flour
  • 2 to 3 tablespoons Gram flour (besan)
  • 2 tablespoons Rice flour
  • 1 tablespoon Cooking oil , as required for shallow frying
  • 3 to 4 Green Chillies , finely chopped
  • 1 inch Ginger , finely chopped
  • 3 to 4 cloves Garlic , finely chopped
  • 2 teaspoons Cumin seeds (Jeera)
  • 2 teaspoons Ajwain (Carom seeds)
  • Coriander (Dhania) Leaves , handful, finely chopped
  • 1 teaspoon Lemon juice
  • Salt , to taste

How to make Kobiche Vade Recipe - Cabbage And Multigrain Fritters

  1. To begin making the Kobiche Vade Recipe, first grind together chillies, ginger, cumin seeds and garlic in a blender or mortar pestle.

  2. In a mixing bowl add all the ingredients like the cabbage, multigrain flour, gram flour, rice flour, green chillies, ginger, garlic, cumin seeds, ajwain, coriander leaves, lemon juice and salt. Use some water to make a thick batter of dropping consistency.

  3. Heat a non-stick Appam pan. Drizzle some oil in each of the cavities.

  4. Drop about 2 tablespoon batter into each cavity. Cover and cook on low flame till they brown.

  5. Using a wooden skewer turn the Kobiche vade upside down and cook for a couple of minutes more till golden brown on all sides.

  6. Serve Kobiche Vade with Dhaniya Pudina Chutney and Masala Chai.

Madhuli Ajay

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Last Modified On Monday, 19 August 2019 15:03
     
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