Cabbage Bhajja ( Cabbage Fritters )

                              Rainy season means hot deep fried snacks with some hot cups of tea !what better if such snacks can be prepared in just a few minutes and to see them disappear in lesser time into happy mouths ! Cabbage bhajjas/bajos are one such – this veggie is usually always found in all households as it keeps well  for a longer time than other veggies and quite cheap too .It can be quickly chopped and the bhajjas too prepared so quickly. so let’s check this very amchi snack –
Ingredients :-
  • Finely chopped cabbage – 1 cup
  • Besan – less than 1/2 cup
  • Rice flour – 1 tbsp
  • Green chillies – 2 to 3 as per spice level
  • Jeera – 1 tsp
  • Curry leaves – 1 sprig
  • Turmeric powder – 1/4 tsp
  • Salt to taste
  • Oil to deepfry

Method :-

Chop the green chillies and curry leaves  and add them to the cabbage in a bowl . Add the jeera ,turmeric powder  & salt . Mix well and keep for about ten  minutes .
After ten minutes you will find that the cabbage has shed its water . Add the besan and rice flours . Mix well  to find a mixture like in the pic below .
Sprinkle about 1-2 tbsp s of water ( if needed ) to get a consistency like in the pic below – it should not be too sticky but just right for you to bind it loosely into small balls .
Heat oil in your deep frying pan . Make small balls by just loosely packing the mixture just enough to hold together .Drop them when the oil is hot . Reduce flame to low and continue frying until they start to turn golden , Remember to reduce flame as otherwise only the outsides will cook leaving the insides uncooked . Now turn to high flame and remove the fritters when they have turned to a golden brown & crisp !
Enjoy with a hot cup of tea/coffee !
If you have leftover besan batter after making bajos of other veggies – you can add chopped cabbage, mix and make small balls and deepfry them like in the pic below . but the above method gives you very crisp bajos which stay crisp for a long time too!

Note :- 
You may add some chopped onions too to the cabbage for a different taste or only onions too in the same style 

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