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    Cabbage Recipes
    Fritters
    Cashew Gravy
    Intermediate
    For 4 people

    Badhakopir Chaap: Bengali-Style Cabbage Fritters in a Spiced Nutty Gravy


    Badhakopir Chaap is a classic Bengali dish where slices of cabbage are parboiled, dipped in a besan batter, then shallow fried until crisp. These golden cabbage fritters are served in a richly spiced gravy made with a paste of cashews, garlic, and poppy seeds, flavoured with spices like dhania, lal mirch, and shahi garam masala. A little sugar balances the heat. This recipe takes around an hour, but the results are worth it!

    Ingredients

    • Cabbage (cut into slices)

      500 g

    • Besan (gram flour)

      200 g

    • Salt

      1 tsp

    • Refined oil

      2 tbsp

    • Oil for shallow frying

      as needed

    • For the Gravy:

    • Cashews

      10

    • Garlic cloves

      4

    • Sunrise Posta seeds (khus khus)

      2 tbsp

    • Cinnamon stick

      1

    • Green cardamoms

      2

    • Cloves

      4

    • Sunrise Dhania Powder

      1 tsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Sunrise Shahi Garam Masala

      1 tsp

    • Sugar

      1/2 tsp

    • Salt

      to taste

    • Vegetable oil

      2 tbsp

    • Water

      as needed

    Sunrise tip: For a crisper fritter coating, use chilled water or sparkling water to make the besan batter.


    Steps

    Step 1: Parboil the Cabbage

    Time: 5 minutes

    Bring a pan of water to a boil. Add the cabbage slices and cook for 2-3 minutes until slightly tender but not fully cooked. Drain and set aside on a plate.


    Step 2: Prepare the Besan Batter

    Time: 5 minutes

    In a bowl, mix the besan, 1/2 tsp salt, and 2 tbsp oil. Add enough water to make a thick batter, like pancake batter. Mix until smooth with no lumps.


    Step 3: Fry the Cabbage Fritters

    Time: 20 minutes

    Heat oil for shallow frying in a kadai or deep pan. Dip each parboiled cabbage slice in the besan batter, coating well on both sides. Carefully lower into the hot oil. Fry in batches on medium heat until the fritters are crisp and golden brown on both sides. Drain on paper towels.


    Step 4: Prepare the Gravy Base

    Time: 10 minutes

    In a blender, make a fine paste of the cashews, garlic, and poppy seeds, adding a little water as needed. Heat 2 tbsp oil in a pan. Add the whole spices - cinnamon, cardamom, cloves. Fry for 30 seconds until fragrant. Add the cashew paste and fry on low heat for 2-3 minutes.


    Step 5: Season the Gravy

    Time: 5 minutes

    To the fried paste, add 1 tsp dhania powder, 1 tsp lal mirch powder, 1 tsp shahi garam masala, 1/2 tsp sugar, and salt to taste. Mix well and fry for 2 minutes more until the oil starts to separate at the sides. Add 1/2 cup water, mix, and let it come to a boil.


    Step 6: Add Cabbage Fritters and Serve

    Time: 5 minutes

    Gently add the fried cabbage fritters to the simmering gravy. Toss to coat the fritters evenly. Let it cook for 1-2 minutes more. Remove from heat. Garnish with chopped coriander leaves if you like. Serve hot with rice or rotis and a side salad. Enjoy your Badhakopir Chaap!


    Goes Best With

    • Side Dish: Pulao rice, rotis

    • Accompaniment: Kachumber salad, sliced onions