Cabbage chips are a unique and tasty snack recipe made by combining cabbage, everyday spices, and a variety of flours. This snack turns perfectly crispy on the outside while remaining soft and tender on the inside, and it closely resembles the popular Maharashtrian dish Kobi Vadi in taste and texture.
In this recipe, the cabbage and flour mixture is first steamed until properly cooked. It is then cut into chip-shaped pieces and fried on a medium flame until golden and crispy. I have shared the perfect ingredient ratio along with a few useful tips to help you achieve crispy chips without losing softness inside.
Cabbage chips are typically served hot with tomato sauce or green chutney. Nutritious, flavorful, and satisfying, this dish can be enjoyed as a wholesome snack or a light meal. Do give this recipe a try and enjoy its delicious crunch.
- Firstly, make sure to use fresh cabbage for the chips. You can finely chop the cabbage using a knife or use a food processor to achieve the desired texture. I personally prefer using the pulse mode in a mixer jar, as it is quick and convenient. Cabbage chips are a versatile dish, so feel free to add grated carrots, capsicum, or spices of your choice to enhance both the nutritional value and the flavor.
- Secondly, to bind the mixture, add gram flour and rice flour. The proportion of flour should be half the quantity of the chopped cabbage. Avoid adding excess flour, as it can make the chips dense and hard from the inside.
- Lastly, fry the cabbage chips on a medium flame until they turn crispy on both sides. Avoid frying on a high flame, as the chips may brown quickly without becoming crisp. Also, do not fry on a low flame, as they may absorb excess oil. Cabbage chips
Recipe Video
Cabbage chips recipe | crispy cabbage fingers | kobi vadi
Ingredients
- 3 cup finely chopped cabbage
- 3-4 green chilli
- 1 inch ginger
- 5-6 garlic cloves
- 1 tsp cumin seeds
- Salt to taste
- 1 tsp red chilli powder
- ½ tsp black pepper powder
- 1 tsp chaat masala
- ¼ tsp baking soda
- 1 tsp lemon juice
- 2 tbsp sesame seeds
- 1 cup chopped coriander leaves
- 1 cup gram flour
- ½ cup rice flour
- Oil for frying
Instructions
- Take 350 grams of small-sized cabbage and cut it into rough pieces. Add it to a small mixer jar and finely chop it using the pulse grinding function. Set it aside.
- Next, in a separate mixer jar, add 3–4 green chillies, 1-inch ginger, 4–5 garlic cloves, 1 tsp cumin seeds, and salt. Grind them into a coarse paste and set aside.
- Then, in a mixing bowl, combine 3 cups of chopped cabbage, the ground green chilli–ginger–garlic paste, salt, 1 tsp red chilli powder, ½ tsp black pepper powder, 1 tsp chaat masala, ¼ tsp baking soda, 1 tsp lemon juice, 2 tbsp white sesame seeds, and 1 cup coriander leaves. Mix well.
- Add 1 cup gram flour and ½ cup rice flour. Mix well and bind the mixture into a medium-soft dough.
- Do not rest the mixture. Take medium-sized portions and shape them into medium-thick vadas. Sprinkle some sesame seeds on top.
- Steam the vadas in an idli stand on high flame for 12 minutes.
- Once the cabbage mixture is cooked, allow it to cool completely, then cut it into medium-thick chips.
- Heat oil and fry the cabbage chips on medium flame until they become crispy on both sides.
- Serve hot cabbage chips with tomato ketchup or chutney.
Notes
- Grind the cabbage finely using pulse grinding.
- The proportion of flour should be half of the chopped cabbage.
- Bind the mixture into a medium-soft dough.
- If the mixture is slightly loose, add some gram flour to adjust the consistency.
- Do not rest the mixture.
- Steam the nasta on high flame for 12–15 minutes.
- Cut the nasta into medium-thick chips; do not cut them thin.
- Fry the cabbage chips on medium flame.