Kobiche Bhanole is a nutritious, savoury dish from the state of Maharashtra. Kobi (as called in Marathi language), i.e. cabbage is mixed with chickpea flour and some spices and baked to get a delicious cake. It is also called as Kobichi Vadi by some!
In the olden days, the bhanole was prepared over charcoal stoves! The flavour was a top notch higher then. But, in today’s world, either an oven or a non stick pan is used for the same. Even then, this dish turns out a lot delicious!
This is an absolutely nutritious dish as it combines the goodness of both, vegetables as well as protein packed chickpea flour! I have just added some oats to it, to further enhance it’s health quotient!
For more such nutritious dishes, do take a look at the following recipes….
3. Mixed Daal Dosa With Oats And Rajgira
4. Mori Vade
5. Paav Bhaaji
Here goes the recipe for the Kobiche Bhanole…..
Prep Time : 25 min
Cooking Time : 50 min
Serves : 4
INGREDIENTS :
- 3 cups Finely Chopped Cabbage
- 1 1/2 cup Finely Chopped Onions
- 1/2 cup Fresh Corriander Leaves…. Chopped
- 1/2 cup Fresh Grated Coconut
- 2 Green Chillies
- 4 Garlic Cloves
- 1 1/4″ Ginger
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder…. To be adjusted as per preference
- 2 tsp Garam Masala Powder
- 1/4 tsp Asafoetida
- 1 1/2 tsp Sugar (Can be totally skipped by diabetics or substituted by stevia)
- 1 1/2 cup Besan (Chickpea Flour) …. To be adjusted
- 1/4 cup Rice Flour
- 1/4 cup Quick Oats / Oats flour
- 2 tbs Oil
- 1/4 tsp Fruit Salt
- Salt to taste
- Water as required
- 4 tbs Oil…. For roasting the Bhanole
METHOD :
- To make the Kobiche Bhanole, first wash the cabbage thoroughly using sufficient water. Chop it finely and set aside.
- Chop finely the onions and the fresh coriander leaves and set aside.
- Grind the ginger, garlic and green chillies to a paste.
- Transfer all mentioned ingredients to a mixing bowl except the flours and mix well.
- The cabbage and onions will release some water when they come in contact with salt.
- Now add the flours and mix well. At this stage, add some water if required to get a thick mixture like that of a pakoda. But generally the water released by the vegetables will be enough to make the mixture thick enough.
- Again, if required some more besan can be added if the mixture becomes too loose.
- Heat a non stick, flat pan and add 2 tbs oil to it. Spread the above mixture on the pan evenly (making a fairly thick layer) and cover with a lid.
- Cook on low flame for about 20 – 25 minutes or till the base is well roasted.
- Uncover and place a flat plate over it. Holding the handle of the pan and the back of the plate tightly, upturn the half cooked bhanole on the plate.
- Spread some oil again on the empty pan, and gently slide the uncooked side of the bhanole on the greased pan from the plate.
- Cover and cook again for about 20 minutes approximately or till the flipped side too, is well roasted and the Bhanole is cooked.
- When well roasted on both sides, transfer the bhanole to a plate and let cool a little.
- Cut into squares of desired size and serve for breakfast or with lunch or dinner.
- This dish doesn’t require dips and sauces as accompaniments. But still if preferred, the Bhanole can be relished with chutneys of choice or tomato ketchup!
NOTE :
The Kobiche Bhanole can be alternatively cooked in a pre-heated oven at 180° C for about 50 – 60 minutes or until done! It can then be cut into squares and served as it is or can be roasted on a pan using a little oil till crisp and a little browned!
Both ways, it tastes too good!
A new recipe, as usual. These look so beautiful & tempting !
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Thank you 😊 It is actually a famous Maharashtrian dish… Very nutritious and equally delicious!
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