This Gujarati Sambharo stir-fry is made with cabbage and carrots. This Indian Cabbage Salad has a characteristic crunch and tangy flavour which accompanies dishes so well! It’s ready in minutes and is so delicious!
Serve as part of a Gujarati Thali .
- Why you will like this recipe
- Cabbage Sambharo Ingredients
- How to make Kobi no Sambharo
- Pro Tips
- Serving Suggestion
- Storage
- Other Cabbage Recipes
Sambharo is a Gujarati dish that serves as an accompaniment to various meals. It typically consists of finely shredded or julienned vegetables, such as cabbage, carrots, and bell peppers, which are quickly stir-fried with mustard seeds, green chilies, curry leaves.
The quick cooking process helps retain the vegetables’ crunchiness, providing a delightful texture to the dish.
Sambharo is known for its vibrant and tangy taste, making it a refreshing side dish that complements the main course.
There are many different types of sambharo that can be served such as carrot sambharo and papaya sambharo (made with raw papaya).
Papaya sambharo is usually enjoyed with fafda and other gujarati snacks. You can grate daikon radish and pair it with carrot to make a warm daikon carrot salad .
This version with cabbage is also called kobij no sambharo or Indian warm cabbage salad.
Alternatively, use red cabbage to make Indian Red Cabbage Stir-Fry .
Why you will like this recipe
Easy and quick recipe
Made with basic ingredients that are inexpensive
Vegan , gluten-free and nutritious
Cabbage Sambharo Ingredients
Cabbage (kobi) – you need white cabbage for this recipe.
Carrots
Green chilies (marcha) – adjust based on the heat level of the chillies
Green peppers
Mustard seeds (rai)
Turmeric powder (haldi) and asafoetida (hing)
Curry leaves
Oil
Sugar – typical to gujarati cooking, a bit of sugar adds adds sweet to balance the tartness of the lemon juice
Lemon juice
Salt to taste
Optional
Carrots – cut into strips.
Fenugreek Seeds (Methi Dana)
How to make Kobi no Sambharo
Heat oil in a pan or kadai and once hot, add the mustard seeds, (fenugreek seeds if using) hing and curry leaves.
As the mustard seeds splutter and pop, tip in the cabbage, green bell pepper and slit green chillies. If using carrots add before adding any vegetables and cook 2 minutes.
Switch to a high heat and quickly mix all the ingredients together.
Add turmeric and salt.
Tip in sugar (if using) and lemon juice. Mix well.
Optionally garnish with chopped coriander.
Pro Tips
Do nut cut the cabbage too thin.
Drain extra moisture from the vegetables before using it.
Cook on high heat to retain crunch
Do not cook cover with lid else the cabbage becomes soggy.
If you’re using grated carrots, add along with other vegetables.
Serving Suggestion
Sambharo is a side for many gujarati dinner recipes such as Mag nu Saak , Gujarati Chana Dal and Dal Makhni .
Make it a complete meal with aloo shimla mirch ki sabji , roti , rice and gujarati dal .
Other sides such as garlic chutney (gujarati lasan ni chutney) go great.
My dad enjoys with a dollop of yogurt.
Storage
Store leftover sambharo in an airtight container and keep in the fridge for 3-4 days. Reheat in the microwave or in a pan before serving.
Other Cabbage Recipes
Cabbage Paratha
Kobi Bateta Nu Saak
Cabbage Curry
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- YouTube
Sambharo (Indian Cabbage Salad)
Equipment
- 1 Kadai or Wok
- 1 Spatula
- 1 Sharp knife
- 1 Chopping board
Ingredients
- 1 cup cabbage finely sliced or shreadded
- ½ cup green bell pepper finely sliced
- ½ cup carrots finely sliced (optional)
- 4 large green chilies cut in to half
- 1 sprig curry leaves
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon hing
- ¼ teaspoon fenugreek seeds methi seeds (optional)
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar optional
- 1 tablespoon lemon juice
Instructions
- Heat oil in a pan or kadai and once hot, add the mustard seeds, (fenugreek seeds if using) hing and curry leaves.
- As the mustard seeds splutter and pop, tip in the cabbage, green bell pepper and slit green chillies. If using carrots add before adding any vegetables and cook 2 minutes.
- Switch to a high heat and quickly mix all the ingredients together.
- Add turmeric and salt.
- Tip in sugar (if using) and lemon juice. Mix well.
- Optionally garnish with chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sambharo (Indian Cabbage Salad)
Equipment
- 1 Kadai or Wok
- 1 Spatula
- 1 Sharp knife
- 1 Chopping board
Ingredients
- 1 cup cabbage finely sliced or shreadded
- ½ cup green bell pepper finely sliced
- ½ cup carrots finely sliced (optional)
- 4 large green chilies cut in to half
- 1 sprig curry leaves
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon hing
- ¼ teaspoon fenugreek seeds methi seeds (optional)
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar optional
- 1 tablespoon lemon juice
Instructions
- Heat oil in a pan or kadai and once hot, add the mustard seeds, (fenugreek seeds if using) hing and curry leaves.
- As the mustard seeds splutter and pop, tip in the cabbage, green bell pepper and slit green chillies. If using carrots add before adding any vegetables and cook 2 minutes.
- Switch to a high heat and quickly mix all the ingredients together.
- Add turmeric and salt.
- Tip in sugar (if using) and lemon juice. Mix well.
- Optionally garnish with chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gujarati Khichu is also known as Papdi no Lot or Khichiya papdi lot. This easy and quick snack or side is made with rice flour, green chilies, basic spices and is served hot with peanut oil and pickle masala.
It is naturally vegan and gluten-free.
- What is Khichu
- Ingredients
- Equipment
- How to make Papdi no Lot
- Pro Tips
- Serving Suggestion
- Storage
- Other Gujarati Snacks Recipe
What is Khichu
Khichu or khichi is the Gujarati word for steamed dough.
The dough is usually prepared with rice flour, some spices and coriander. It is used to make Khichi na papad or papdi (poppadoms).
In Gujarat, these papad are made during hot summers, are sun-dried and then stored for whole year. They can be either deep fried in hot oil or roasted directly on the naked flame.
This particular recipe, Chokha Nu Khichu, is prepared with rice flour, however it can be prepared with various flours – see variations below.
Rice flour is stirred in boiling water with green chillies, papad khar and spices. Then, thick soft dough is shaped into doughnuts and steamed. Some people like to steam the dough in the tray or thali in the steamer.
Khichu is served hot with peanut oil (the most popular way), or sprinkled with red masala (methia masala) and cilantro.
Khichu has gained much popularity over time. It is served as a snack, farsan or as a side dish part of Gujarati thali in Indian restaurants. It is popular street food of India too.
This Gujarati steamed dish is enjoyed as much as other steamed dishes like dhokla, muthiya, handvo and khandvi.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Rice flour – you will need fine variety of rice flour for this recipe. The fresher the flour is much better as it will effect the taste of this dish.
Green chillies – If you like spicy food use small green thai chillies for this recipe. In Gujarat they are known as lavingya marcha. If your prefer less spicy food use any other green chillies.
Whole spices – cumin seeds and ajwain aka carom seeds for a robust taste.
Sesame seeds – adds a bit of crunch and flavor.
Salt – for the taste.
Baking soda or Papad Khar/kharo to make khichu fluffy and soft.
An authentic gujarati khichu recipe does not contain ginger or garlic.
To be served with :
Peanut oil aka groundnut oil
Red chilli powder/flakes or pickle masala aka methia no masalo
Cilantro / Coriander leaves
Equipment
Pan or saucepan.
Wooden spoon or rolling pin aka velan.
Steamer or instant pot (using the steam function).
How to make Papdi no Lot
Use a ratio of 1 cup rice flour: 2 cup water for a dough that isn’t dry or too sticky.
Pour water into a heavy bottom pan.
Add cumin seeds, chillies, sesame seeds, ajwain, salt and soda.
Bring the water to boil.
Slowly add the rice flour to it. Do not stir the flour, just let the flour absorb the water initially.
After a minute when the water is all absorbed, use a wooden rolling pin to stir the mixture and break up any lumps.
The mixture should be soft and fluffy.
Turn off the heat and allow the mixture to cool slightly.
While the rice flour mixture is cooling, prepare your steamer. Also grease the steaming plate/stand with peanut oil or oil of choice.
Take a small amount of flour mixture, make a small ball and slightly flatten the ball.
Make a small hole in the centre with your thumb or the end of the rolling pin to resemble a doughnut.
Place on the greased tray or stand and steam the flatten rice ball for approximately 15-20 minutes.
You can check for doneness by pushing through a skewer or knife. If it comes out clean the khichu balls are cooked.
Remove them from the steamer.
Garnish with fresh chopped coriander.
Serve with peanut oil, chilli flakes or pickle masala.
Pro Tips
- Ajwain seeds are optional.
- Keep all the ingredients ready before starting to make khichu as you will have to work fast with this recipe.
- You need to make Khichu with a fresh good variety of rice flour, so not use coarse rice flour for it. If your flour is old, you may need more water so add a tablespoon at a time to the rice flour mix.
- Ensure to boil the water sufficiently to allow the flavour from the spices to be extracted.
- Do not immediately mix the flour with the boiling water, allow it to naturally absorb. Once it has, you can then use a wooden spoon or rolling pin to break up any lumps.
- You can skip the steaming method and cook the mixture directly in the pan. You will need to add 1:1.5 flour to water ratio for this. Allow the mixture cook on a very low heat about 15-20 minutes and then shape and serve. You may need to pour in oil to prevent the dough sticking to the pan.
Serving Suggestion
Serve khichu with groundnut oil and methia masala to enjoy it the traditional way.
Why not try this Green Chutney or Gujarati Garlic Chutney for something a bit different.
Storage
You can store leftover papdi no lot in the fridge, simply place in an airtight container and eat within 2 days. Note that it is best eaten fresh.
You can also freeze khichu successfully. Place in freezer safe containers for up to 3 months.
To reheat, I recommend steaming the khichu again in a steamer. You can also place on a microwave safe dish, cover with a wet towel and microwave in short bursts.
Other Gujarati Snacks Recipe
Methi Makai Na Vada
Batata Vada
Dudhi Muthiya
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Khichu (Papdi No Lot)
Equipment
- 1 pan
- 1 Rolling Pin or wooden spoon
- 1 Steamer
Ingredients
- 1 ½ cup rice flour
- 3 cup water
- 2 tablespoon green chillies
- 1 tesaspoon cumin seeds
- ¼ teaspoon carom seeds ajwain (optional)
- ¼ teaspoon baking soda
- 1 tesaspoon salt
- 1 tablespoon cilantro coriander
Instructions
- Pour water into a heavy bottom pan.
- Add cumin seeds, chillies, coriander, sesame seeds, ajwain, salt and soda.
- Bring the water to boil.
- Slowly add the rice flour to it. Do not stir the flour, just let the flour absorb the water initially.
- After a minute when the water is all absorbed, use a wooden rolling pin to stir the mixture and break up any lumps.
- The mixture should be soft and fluffy.
- Turn off the heat and allow the mixture to cool slightly.
- While the rice flour mixture is cooling, prepare your steamer. Also grease the steaming plate/stand with peanut oil or oil of choice.
- Take a small amount of flour mixture, make a small ball and slightly flatten the ball.
- Make a small hole in the centre with your thumb or the end of the rolling pin to resemble a doughnut.
- Place on the greased tray or stand and steam the flatten rice ball for approximately 15-20 minutes.
- You can check for doneness by pushing through a skewer or knife. If it comes out clean the khichu balls are cooked.
- Remove them from the steamer.
- Garnish with fresh chopped coriander.
- Serve with peanut oil, chilli flakes or pickle masala.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted in September 2012 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
