Phodshi Kolambi Chi Bhaji are fritters made from shrimps and monsoon special leafy vegetable called Phodshi. This vegetable resembles grass and hence is even called as Gavat (Grass) in the Marathi language. It has a small white part at the bottom, which if desired can be discarded, but it is advisable to use it as its equally nutritious!

Certain leafy vegetables are available in the first few weeks of monsoon and are generally found in Maharashtra, in the far suburbs of Mumbai. One such vegetable is phodshi. It is used to prepare a stir fry vegetable, cutlets and even Phodshiche Thalipeeth.

Two years back I had come across an article in the newspaper about a particular Maharashtrian community making these phodshi and shrimp fritters. Though I couldn’t find the exact recipe for it, I tried making these using the basic ingredients of a bhaji (fritters made using chickpea flour). And the result was totally delicious and crispy fritters!

For some more delicious snacks, do take a look at the following recipes too….

  1. Tisryaa Vade
  2. Mori Vade (Indian Dog Shark Cutlets
  3. Sprouted Raagi And Oats Cutlets
  4. Ram Laadoo
  5. Healthy Haraa Chanaa Peanut Sesame Balls

Here’s the recipe for Phodshi Kolambi Chi Bhaji….

Prep Time : 30 min

Cooking Time : 2-3 min

Serves : 7 (35 Fritters)

Cup Used : 200 ml


  • 30 medium Shrimps/Prawns …. Chopped
  • 1 cup Chopped Phodshi
  • 3/4 cup Besan (Chickpea Flour)… To be adjusted as desired
  • 2 tbs Rice Flour
  • 1/4 tsp Turmeric Powder
  • 1 tsp Spicy Red Chilli Powder…. To be adjusted as per preferrence
  • 1 tsp Kashmiri Red Chilli Powder
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Asafoetida
  • 1 tsp Ginger Garlic Paste
  • 1 Green Chilli…. Finely Minced
  • 1 cup Finely Chopped Onions
  • Salt To Taste
  • Oil For Deep Frying The Bhaji As Required


  1. To make Phodshi Kolambi Chi Bhaji, first rinse well the phodshi vegetable in sufficient water and drain. Chop it finely and set aside.
  2. Next, rinse the shrimps in sufficient water and drain. If using a bit large or medium sized ones, chop them into small pieces.
  3. Mix together all the mentioned ingredients except the oil, to get a medium thick mixture adding a little water if required.
  4. Heat enough oil in a kadhai and drop dollops of the bhaji mixture in the hot oil. Take care to not overcrowd the kadhai while frying.
  5. Fry the bhaji on low heat for a while and then on medium to high heat till golden brown on all sides and drain onto an absorbent paper.
  6. Serve this delicious Phodshi Kolambi Chi Bhaji as a snack or as a side or an appetizer with a non vegetarian meal!

Pictures depicting the process :











Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: