Posts Tagged ‘carrot wadi’

Spicy Carrot and Cabbage Wadi

This dish I have learnt from my grandmom, an amazing cook. To her I owe all my cooking inspiration and skill…this one is right from her kitchen.. has my childhood memory of aromas to make it even tastier for me 🙂


1 cup of shredded cabbage

1 cup of shredded carrots

1 tsp minced ginger

1 tsp minced garlic

4-5 green chillies chopped finely per taste

1/2 tsp garam masala

1/2 tsp corriander powder

1/2 tsp cumin powder

1/2 tsp amchur powder

2 tsp sesame seeds

1/2 cup finely chopped fresh corriander

oil for shallow fry (optional)

1/2 – 1 cup  (besan, atta, or rice flour, or mixture of them, enough to make a dough, this quantity may vary depending upon how much water cabbage loses)

salt to taste


Mix all the ingredients above and make a dough, little thinner than normal chappati dough is fine, dont keep it too long otherwise cabbage loses water and makes it thinner than you would need more flour.

Grease pressure cooker pan (dhokla pan, or normal pressure cooker pan) with little oil on all sides. Add the mixture to the pan and pat it down. Steam it for 10-15 mins without the whistle like you would steam idli or dhokla.

Once cooled down, cut them into square or diamond shape. At this point they are ready to eat. If you want to keep it healthy just eat it as is. But it tastes better if you shallow fry it with little oil. Serve hot with mint chutney, tomato sauce or any other condiment.

Variations: I have tried this receipe with spinach and methi instead of cabbage and carrot and that comes out equally tasty and very healthy …

Enjoy… !

By Priya Vaidya