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.
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.
If you like this recipe, you can also try other Vade recipe such as
- 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
To begin making the Kobiche Vade Recipe, first grind together chillies, ginger, cumin seeds and garlic in a blender or mortar pestle.
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.
Heat a non-stick Appam pan. Drizzle some oil in each of the cavities.
Drop about 2 tablespoon batter into each cavity. Cover and cook on low flame till they brown.
Using a wooden skewer turn the Kobiche vade upside down and cook for a couple of minutes more till golden brown on all sides.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.