Easy Schezwan Cabbage Bhaji Recipe (Kobi Chi Bhaji)
Learn to make crispy Schezwan cabbage bhaji at home! This easy Kobi Chi Bhaji recipe is a perfect, quick snack. Get the step-by-step instructions now.
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!