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Kobichi thalipeeth recipe | kobi thalipeeth | mini cabbage thalipeeth

Author Nehas Cook Book
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 12 pieces

Ingredients
 

  • 1.5 cup chopped cabbage
  • 1.5 cup poha
  • ¾ cup besan
  • 2 green chilli
  • 1 inch ginger
  • 5-6 garlic cloves
  • 1 tsp cumin seeds
  • ¾ cup chopped onion
  • ½ cup coriander leaves
  • ¾ cup besan
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • Pinch of hing
  • ¼ tsp ajwain
  • 1 tbsp white sesame seeds
  • 1 tsp dry mango powder
  • ½ tsp garam masala
  • Oil for roasting

Instructions

  • Take 1.5 cups of poha, wash it thoroughly, and drain the water using a sieve. Add the soaked poha to a mixing bowl and sprinkle 1-2 tablespoons of water over it.
  • Next, roughly chop the cabbage and place it in a small mixer jar. Using the pulse function, finely chop the cabbage, then set it aside.
  • In the same mixer jar, add green chilies, ginger, garlic cloves, and cumin seeds, and grind them into a coarse paste. Set this paste aside.
  • Now, in the mixing bowl with the soaked poha, add the chopped cabbage, the ground paste, chopped onion, chopped coriander leaves, ¾ cup of besan (gram flour), salt, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, a pinch of hing (asafoetida), ¼ teaspoon ajwain (carom seeds), 1 tablespoon white sesame seeds, 1 teaspoon dry mango powder, and ½ teaspoon garam masala. Mix everything well until the mixture binds together.
  • Take a portion of the mixture and shape it into a small ball.
  • Heat a tawa (griddle) on medium flame, apply some oil, and place the dough ball on the tawa. Spread the dough ball with slightly wet hands (refer to the video for technique).
  • Drizzle some oil around the edges and cook on medium flame until both sides are crispy.
  • Serve the kobichi thalipeeth with tomato sauce and curd.

Notes

  • Finely chop the cabbage using a pulse grinding method.
  • The proportion of poha and chopped cabbage should be equal.
  • Besan provides binding to the mixture, but you can use jowar flour as a substitute.
  • The proportion of besan should be half that of poha. Do not increase the quantity of besan.
  • Mix the masala with your hands to help release water from the cabbage and poha, allowing the mixture to bind properly.
  • Cook the snack over medium heat. Avoid cooking it on high heat.
  • Kobi thalipeeth tastes great when it served hot with curd.