Wednesday, September 03, 2008

Kobi Bhajji

Is made by following the recipe for Kanda bhajji but skip the garlic. Instead of the sliced onions we use shredded cabbage. I use a V-slicer for the beautifully thin shreds. The bhajji turn out wonderfully crispy. They are fit for Naivedya too as Onion and garlic are gone.

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