Kobi Chi Peeth Perun bhaji | Patta Gobi Besan Sabji | Cabbage Besan Sabji

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Kobi Chi Peeth Perun Bhaji is a typical Maharashtrian-style recipe prepared by sprinkling besan (gram flour) over the cooked kobi (cabbage) which is infused with basic spices.

This is an easy everyday kind of vegetable that pairs best with rice bhakri, roti, phulka or poori.

This is a vegan, beginner-friendly, diabetic-friendly, nutritious, protein-rich sabji recipe that can also be packed for a lunch box.

About Kobi Chi Peeth Perun Bhaji (Cabbage Besan Sabji)

Kobi in English means cabbage. At home, instead of calling it kobi Chi Peeth Perun Bhaji we also call it kobi cha zunka.

“Peeth Perun” means a sprinkling of gram flour (besan). This is a typical Maharashtrian dish that is almost made in every Maharashtrian household but with some variations.

I have added onions here but this recipe can be done without using onions and it still tastes good.

In Maharashtrian Cusine, you will find many such vegetables that are made using this technique.

Some popular of them are, Spring Onion Zunka, Shimla Mirchi Zunka (Capsicum Besan Zunka), Peeth Perun Padwal (snake gourd) to name a few.

Cabbage Besan sabji is simple, quick, and easy to make. It does not need a lot of prep beforehand.

Using minimal ingredients & spices this dish tastes amazing. This is made for everyday meals that are best served along with rice bhakri (tandlachi bhakri), chapati, dal rice.

Being a dry vegetable dish it can be easily packed in a lunch box along with roti.

This recipe can be made in just under 30 minutes.

Cabbage / Kobi is a great source of vitamin K & vitamin C and a great source of dietary fiber. Besan (gram flour) on the other hand is a good source of protein.

This typical Maharashtrian dish is tempered with mustard seeds, hing (asafoetida) and then sautéed along with basic spices. Then sprinkled with besan (gram flour) which gives this vegetable a wonderful rich nutty taste and texture.

Growing up this was the go-to dish that I loved to eat with phulka (flatbread) and varan bhat (dal rice). This vegetable makes an excellent tiffin option for kids too.

At home, we love to include cabbage in our everyday meals from kobi chana dal sabji (Cabbage and split Chickpea Sabji), Kobi batata (Cabbage Potato Sabji) to snacks like cabbage pakoda, cabbage thalipeeth & cabbage koshimbir (cabbage salad).

I have shared some of the recipes on this blog. Do check them out if interested.

lngredients

Cabbage / Kobi – For making this peeth perun kobi chi bhaji (kobi zunka) I have used 300 grams of cabbage that I cut length-wise. You can chop it finely too. It depends on personal preference.

Besan (Gram Flour) – I have used unroasted gram flour here. The quantity of gram flour (besan) depends on how dry you want the sabji to be. So one has to add the besan accordingly. Also, to cut down the time, you can add roasted besan (gram flour) too.

Onion – Using onion in this recipe gives a nice flavour to this dish. I have used one big onion which I cut lengthwise.

Spices – Basic spices goes into making this delicious sabji. We will need, red chilli powder, coriander-cumin powder and turmeric powder.

Seasoning: I have used salt and sugar for seasoning. Sugar helps in balancing the taste of this dish.

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Variations

To make it satvik, you can skip adding onions to this dish.

You can also add other vegetables along with cabbage like capsicum and carrot to enhance the flavour of this sabji.

You can also temper this sabji with crushed ginger & garlic along with finely chopped green chillies.

Instead of using cabbage, you can use capsicum, spring onions, karela (bitter gourd), padwal (snake gourd) the same way.

I have already shared some of these recipes on this blog, do check it out if interested.

Serving Suggestions

This khamanga peeth perun kobi bhaji pairs best with rice bhakri, chapati and poori. This can also be served as a side dish with dal rice or sambar rice. I personally love it with chapati and as a side dish & with Maharashtrian Amti bhaat.

Storage Option

This cabbage besan sabji stays good for just a day. Store it in an air-tight container in the refrigerator. Reheat before serving. Best if reheated in the microwave.

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More Maharashtrian Sabji Recipes

Capsicum Zhunka, Spring Onion Zunka, Spring Onion Pithla, Vangyacha Bharit, Bhendi Chi Bhaji, Gavar Batata Bhaji, Matki Chi Usal, Flower Batata Bhaji

Step-by-Step Kobi Chi Peeth Perun Bhaji Recipe With Pitcures

How to make Peeth Perun Kobi Chi Bhaji / Cabbage Besan Sabji

• In a nonstick kadhai heat oil and add mustard seeds, let them splutter. Add hing (asafoetida).

• Add thinly sliced onions. Saute for 3-4 minutes. Once the onions are sauteed add thinly shredded cabbage.

• Mix onions and cabbage together. Cover and cook the vegetable for 5 minutes stirring occasionally.

• Add salt and half a teaspoon of sugar. Sugar helps balance the flavour of this sabji.

• Add red chilli powder, turmeric powder, jeera powder (cumin powder), and coriander powder, mix well.

• Add 3-4 tablespoons of water. Cover & cook till cabbage is 90% done. Stir occasionally.

• Once the cabbage is 90% done, use a sieve (strainer) & sprinkle besan over the cabbage and mix well.

• Check for seasoning. Cover and cook the vegetable until the rawness of besan fades away and the cabbage is well cooked.

• Lastly, add finely coriander leaves and mix.

• Kobhi Chi Peeth Perun Bhaji – Cabbage Besan Sabji is ready to serve.

• Serve hot with a bhakri or chapati or any flatbread of your choice. This sabji also makes a perfect side dish with varan bhat (dal rice).

Note:

As besan is used in this recipe without the use of water, it is highly advisable to use a nonstick pan while preparing the dish.

In case you are using different metal utensils then cover sabji with a lid adding a little water over the lid so that the vegetable does not burn.

You may also roast the besan first and add that to the cabbage, so the sabji will cook faster.

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