Kobichi Thalipeeth is a quick and easy breakfast recipe that combines cabbage, poha, gram flour, and common spices. It’s crispy on the outside and soft on the inside. In this recipe, I add poha to the dough, which keeps it soft even after cooling. I also make the thalipeeth in mini sizes for quicker cooking, making it perfect for lunchboxes. It is typically served with plain yogurt or curd and paired with tomato sauce or pickle as a side dish. Enjoy this nutritious and flavorful dish as a wholesome meal or snack. Give it a try!”
The key to making tasty kobi thalipeeth at home are
- Firstly, ensure you use fresh cabbage for the paratha. You can either finely chop the cabbage using a knife or use a food processor to achieve the desired consistency. I personally prefer using the pulse grinding function in a mixer jar for convenience. Feel free to incorporate additional ingredients such as grated carrots, spinach, or spices of your choice to enhance its nutritional value and taste.
- Secondly, I add soaked poha to the dough. Poha adds softness and helps bind the mixture. It also prevents the thalipeeth from turning hard after it cools down.
- Lastly, when cooking the thalipeeth, it’s important to maintain a medium flame. I make the thalipeeth in small sizes and cook them until crispy and golden brown on both sides, ensuring they are thoroughly cooked inside. Avoid cooking on high flame, as this may leave them raw in the middle. They taste best when served hot.
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Recipe video
Kobichi thalipeeth recipe | kobi thalipeeth | mini cabbage thalipeeth
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.
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