Are you looking for a new, exciting snack for your evening tea? If you’re tired of the same old fritters, you have to try this amazing Schezwan Cabbage Bhaji! This isn’t your regular Kobi Chi Bhaji; it’s a crispy, crunchy, and spicy twist on the classic Maharashtrian snack. The special ingredient, Schezwan chutney, gives these cabbage fritters a bold and tangy flavour that is simply irresistible.
This recipe is incredibly easy to follow, making it perfect for beginners. You don’t need any complicated ingredients or techniques. In just a few minutes, you can serve up a batch of hot, delicious, and restaurant-style Cabbage Pakoras that everyone in your family will love. Let’s get cooking!
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Ingredients List:
- Cabbage (Kobi): 400g, thinly sliced
- Salt: To taste
- Cornflour: 4 tablespoons
- All-Purpose Flour (Maida): 1.5 tablespoons
- Schezwan Chutney: 1 tablespoon
- Red Chilli Powder: 1/2 teaspoon (adjust to your spice level)
- Oil: For deep frying
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Step-by-step Instructions:
- Prep the Cabbage: Take your thinly sliced cabbage and place it in a large mixing bowl. Add salt to it and use your hands to mix and squeeze the cabbage well. Do this for about a minute. This step is very important as it helps the cabbage release its own water.
- Let it Rest: You will notice the cabbage has become soft and has released moisture. You will not need to add any extra water to this recipe.
- Add Flours and Spices: To the salted cabbage, add the cornflour, all-purpose flour, Schezwan chutney, and red chilli powder.
- Mix the Batter: Mix everything together thoroughly with your hands. The moisture from the cabbage is enough to bind the flours and create a thick, sticky batter.
- Heat the Oil: Heat oil in a deep pan (kadai) for frying. The oil should be very hot.
- Fry the Bhaji: Once the oil is hot, turn the flame down to medium. Take small portions of the Schezwan Cabbage Bhaji mixture and carefully drop them into the hot oil. Don’t make the fritters too big.
- Fry Until Crispy: Fry the bhajis on medium heat, turning them occasionally, until they are golden brown and perfectly crispy.
- Drain and Serve: Once crispy, remove the bhajis with a slotted spoon and let them drain on a plate lined with a paper towel. Serve your Kobi Chi Bhaji hot!
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Cooking Tips for Better Results:
- Slice Thinly: The key to a crispy bhaji is to slice the cabbage as thinly as possible.
- No Extra Water: Do not add any water to the batter. The salt will draw out all the moisture needed from the cabbage. Adding water will make the bhajis oily and soggy.
- Hot Oil, Medium Flame: Start with very hot oil, then reduce the flame to medium when you add the bhajis. This ensures the cabbage cooks through and the fritters become crispy without burning.
- Don’t Overcrowd: Fry the bhajis in small batches. Overcrowding the pan will lower the oil temperature and make the bhajis absorb too much oil.
Variations:
- Gluten-Free Version: As shown in the video, you can easily make this recipe gluten-free. Simply replace the all-purpose flour (maida) and cornflour with rice flour and gram flour (besan).
- Extra Spicy Version: If you love heat, add 1-2 finely chopped green chillies to the batter along with the Schezwan chutney.
- Kids-Friendly Version: To make it for kids, skip the red chilli powder and use a mild, sweet-and-sour Schezwan sauce or even tomato ketchup for a tangy, non-spicy flavour.
- Add Veggies: You can also add other thinly sliced vegetables like onions or carrots to the mixture for extra crunch.
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Serving Suggestions:
- These Schezwan Cabbage Fritters are incredibly versatile:
- As a Snack: Serve them hot and crispy on their own with a side of tomato ketchup or more Schezwan chutney. They are the perfect snack for a rainy day with a cup of hot tea or coffee.
- As a Chaat: The video shows a delicious way to serve this! Place the hot bhajis on a plate, drizzle some more Schezwan chutney, and garnish generously with sev (crispy gram flour noodles) and a little fresh, raw cabbage.
- As a Starter: These make for a fantastic and quick party starter that will impress your guests.
FAQs (Frequently Asked Questions):
Q1: Why did my cabbage bhaji turn soggy and oily?
Ans: This usually happens for two reasons: either the oil was not hot enough, or there was too much moisture in your batter. Make sure to never add extra water; only use the moisture released by the cabbage after adding salt.
Q2: Can I make this Kobi Chi Bhaji without cornflour?
Ans: Yes, cornflour is used for extra crispiness. If you don’t have it, you can replace it with an equal amount of rice flour, which will also make your bhajis very crispy.
Q3: Can I prepare the cabbage bhaji batter ahead of time?
Ans: It’s not recommended. The cabbage will continue to release water as it sits, which will make the batter too thin and result in soggy bhajis. For the best (and crispiest) results, mix the batter right before you are ready to fry.
Q4: How do I store leftover Schezwan cabbage bhajis?
Ans: Store any leftovers in an airtight container in the refrigerator. To reheat, do not use a microwave as it will make them soft. Reheat them in an air fryer or a hot oven for 5-7 minutes to bring back their crispiness.
Q5: What’s the difference between this and regular cabbage pakora?
Ans: Regular cabbage pakora (Kobi Chi Bhaji) is typically made with gram flour (besan) and spices like ajwain (carom seeds). This recipe is a modern twist that uses Schezwan chutney for a unique, spicy, and tangy Indo-Chinese flavour, with cornflour and maida providing a lighter, crispier texture.
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Easy Schezwan Cabbage Bhaji Recipe (Kobi Chi Bhaji)
Ingredients
- Cabbage Kobi: 400g, thinly sliced
- Salt: To taste
- Cornflour: 4 tablespoons
- All-Purpose Flour (Maida): 1.5 tablespoons
- Schezwan Chutney: 1 tablespoon
- Red Chilli Powder: 1/2 teaspoon adjust to your spice level
- Oil: For deep frying
Instructions
- Prep the Cabbage: Take your thinly sliced cabbage and place it in a large mixing bowl. Add salt to it and use your hands to mix and squeeze the cabbage well. Do this for about a minute. This step is very important as it helps the cabbage release its own water.
- Let it Rest: You will notice the cabbage has become soft and has released moisture. You will not need to add any extra water to this recipe.
- Add Flours and Spices: To the salted cabbage, add the cornflour, all-purpose flour, Schezwan chutney, and red chilli powder.
- Mix the Batter: Mix everything together thoroughly with your hands. The moisture from the cabbage is enough to bind the flours and create a thick, sticky batter.
- Heat the Oil: Heat oil in a deep pan (kadai) for frying. The oil should be very hot.
- Fry the Bhaji: Once the oil is hot, turn the flame down to medium. Take small portions of the Schezwan Cabbage Bhaji mixture and carefully drop them into the hot oil. Don't make the fritters too big.
- Fry Until Crispy: Fry the bhajis on medium heat, turning them occasionally, until they are golden brown and perfectly crispy.
- Drain and Serve: Once crispy, remove the bhajis with a slotted spoon and let them drain on a plate lined with a paper towel. Serve your Kobi Chi Bhaji hot!
