A simple and delicious Maharashtrian stir-fry made with finely shredded cabbage, aromatic spices, and a hint of sweetness from fresh coconut. This everyday comfort food is quick to make and pairs perfectly with hot chapatis.
Prep15 min
Cook20 min
Soak20 min
Servings4
Serving size: 1 cup
173cal
4gprotein
14gcarbs
Ingredients
500 g Cabbage (finely shredded)
2 tbsp Chana Dal (soaked in warm water for 30 minutes and drained)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A classic Maharashtrian lentil curry with a perfect balance of sweet, sour, and spicy flavors. This comforting dal gets its unique aroma from the special goda masala and is a staple in Marathi homes.
Gut-friendly Kobichi Bhaji with soft chapatis & tangy Amti – a homestyle meal that's truly comforting!
This maharashtrian dish is perfect for dinner. With 669.0899999999999 calories and 23.189999999999998g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, balances flavors)
3 tbsp Fresh Coconut (grated)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Preparation
Rinse the chana dal and soak it in warm water for at least 30 minutes. Drain completely before use.
Wash the cabbage thoroughly. Shred it finely using a knife or a food processor. Set aside.
Finely chop the onion and coriander leaves. Slit the green chilies lengthwise.
2
Make the Tempering (Tadka)
Heat oil in a kadai or a wide pan over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
Add the cumin seeds and let them sizzle for a few seconds.
Lower the heat, then add the asafoetida, curry leaves, and slit green chilies. Sauté for 30 seconds until fragrant.
3
Sauté Aromatics and Dal
Add the finely chopped onion to the pan. Sauté on medium heat for 3-4 minutes until the onions turn soft and translucent.
Add the soaked and drained chana dal. Sauté for another 2 minutes, stirring continuously.
4
Cook the Cabbage
Add the shredded cabbage, turmeric powder, and salt to the pan.
Mix everything thoroughly so the cabbage is well-coated with the spices.
Cover the pan with a lid and cook on low to medium heat for 10-12 minutes. The cabbage will cook in its own moisture, so do not add any water.
Stir every 3-4 minutes to prevent it from sticking to the bottom.
Cook until the cabbage is tender but still has a slight crunch, and the chana dal is cooked through.
5
Garnish and Serve
Once the cabbage is cooked, add the sugar (if using), grated fresh coconut, and finely chopped coriander leaves.
Gently mix everything together and cook for another 1-2 minutes without the lid.
Turn off the heat. Serve the Kobichi Bhaji hot with chapatis, phulkas, or as a side dish with dal and rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
