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….
4. Mori Vade
5. Paav Bhaaji
Here goes the recipe for the Kobiche Bhanole…..
Prep Time : 25 min
Cooking Time : 50 min
Serves : 4
- 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
- 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!
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!