Cabbage Koftas are fried dumplings in a variety of spicy gravies. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guard), zucchini, or a potato-paneer mix. This particular recipe uses cabbage.
Recipe serves will 4.
- 2 cup shredded cabbage (patha gobhi)
- 3/4 cup gram flour or as needed
- 1/2 teaspoon cumin seed (jeera)
- 2 teaspoon chopped cilantro (hara dhania)
- 1 teaspoon shredded ginger
- 1 chopped green chili
- 1 teaspoon salt
- Oil to fry
- 3 medium tomatoes
- 1/2 inch ginger (adrak)
- 1 green chili
- 2 tablespoon yogurt
- 2 tablespoon oil
- Pinch asafetida (hing)
- 1 teaspoon cumin seed (jeera)
- 1 tablespoon gram flour (basen)
- 1-1/2 tablespoons coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 paprika
- 1/4 teaspoon red pepper
- 2 tablespoon finally chopped cilantro (hara dhania)
- 1 teaspoon sugar
- Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
- Heat the oil in a frying pan on medium-high heat.
- The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
- Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
- Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
- Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.
- Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
- Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
- Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
- Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
- Next add yogurt and cook for another minute.
- Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
Note: adjust the thickness of the gravy to your taste by adjusting the water.
- Add the prepared koftas and let it simmer for another 7 to 8 minutes.
- Turn of the heat and add the cilantro and cover the pot.
Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.
Koftas can be refrigerated for 5 days or freeze for a month.