Saturday, 2 July 2016

282) CABBAGEA BHOJJO

CABBAGEA BHOJJO
A KONKANI DEEP-FRIED CABBAGE SNACK
Ingredients:

     1)    Cabbage – 250 gm.
     2)    Onion – 75 gm.
     3)    Raw rice – 200 gm.
     4)    Tor dal (split pigeon pea lentils) – 200 gm.
     5)    Hot red chili powder – 1 teaspoon
     6)    Powdered salt – 1 teaspoon
     7)    Asafoetida powder – 3 pinches
     8)    Oil – to deep fry

To make:

          Soak the rice and the lentils together in water for an hour. Chop the cabbage to fine bits. Peel the onion and chop it likewise. Put the cabbage and the onion in a mixing bowl.

Drain and wash the rice and the lentils. Put them in your food processor. Without adding any water, grind to paste and transfer to the mixing bowl. Tip in the hot red chili powder, the powdered salt and the asafoetida powder and mix thoroughly with your fingers. Take care to use a glove if you have sensitive skin.

Set a wok or deep frying pan of cooking oil on high heat. As soon as the oil is hot (do not let it smoke), make small balls or patties with your hands and drop them gently into the oil one by one, taking care not to overcrowd the wok. Turn gently after 2 or 3 minutes.

Stir occasionally till you are able to feel the crispiness of the outer skin. Lift out and drain off the excess oil. Enjoy Cabbagea Bhojjo hot or cold with plain rice and Dali Toye or with a cup of tea or coffee. You will love this simple, tasty snack.


Bon app├ętit!!!

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