Thursday, July 4, 2013

Cabbage kofta

As the raindrops keep falling, enjoy a plate of crispy koftas with a cup of tea.I love koftas in general. This makes a wonderful snack to munch,while it was pouring outside. Koftas are made with different vegetables, which are blended in a besan (gram flour) and other flours and deep-fried. You can use almost any vegetable when making these koftas. From cauliflower, eggplant, bell pepper, onion, potato,the choice is wide and varied. Paneer koftas and egg koftas can also tickle your taste bud. Of course, if you are calorie-conscious then koftas are not for you. But how about giving calorie thoughts a miss once in a while?
Prep time: 30 minutes
Cook time: 10-15 minutes

  • 4 cups cabbage ,Grated
  • 2tbsp Ginger garlic paste
  • 2 Green chillies
  • 1 1/2 cup Besan/ gram flour
  • 1tsp Coriander powder
  • 1tsp Chilly powder
  • 3tbsp Fresh coriander,chopped
  • 1/4 cup Corn flour
  • 1/4 cup Rice flour
  • Salt to taste
  • A pinch of Baking soda
  • Oil for deep frying
Cooking Directions
  1. In a large bowl add grated cabbage and salt and mix it well.Keep aside for 10-15 minutes.
  2. After 15 minutes add ginger garlic paste,Chopped green chillies,coriander powder,chilly powder and Coriander chopped.Blend all the ingredients with a spoon.
  3. sieve togther, besan,rice flour,cornflour and soda and add this to cabbage mixture.
  4. Mix all the ingredients to soft dough,enough to form balls for koftas.
  5. Now take deep frying pan,heat 2 cups of oil.
  6. In the meantime, start making koftas.
  7. Take a small lump of cabbage mixture and make small lemon sized balls and keep aside.
  8. Now drop 7-8 balls at time in hot oil and fry till crisp and golden,drain over a kitchen paper.
  9. Serve hot with tomato sauce or vegetable salad/laccha.
  10. Notes: You can add any vegetables of your choice and some grated cheese while making the koftas
  11. you can prepare the koftas in advance and keep it refrigerated for some time before frying