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Cabbage Kofta

Cabbage Kofta, Patta Gobhi Kofta

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.
Course Main Course
Cuisine Indian
Keyword Cabbage Dumpling, Party Food, Patta Gobhi Kofta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


For Kofta

  • 2 cups shredded cabbage patta gobhi
  • ¾ cup besan gram flour, use as needed
  • 1 tsp cumin seeds jeera
  • 2 tsp chopped cilantro hara dhania
  • 1 tsp shredded ginger
  • 1 green chili chopped
  • 1 tsp salt
  • also need oil to fry

For Gravy

  • 3 medium tomatoes chopped
  • ½ inch ginger adrak
  • 1 green chili chopped
  • 2 tbsp yogurt dahai, curd
  • 2 tbsp oil
  • tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 1 tbsp besan gram flour
  • 1 ½ tbsp coriander powder dhania
  • ½ tsp turmeric haldi
  • ½ tsp salt
  • ¼ tsp red chili powder
  • ½ tsp peprika for color
  • 2 tbsp cilantro finely chopped hara dhania
  • 1 tsp sugar



  • Mix together all the kofta (dumpling) ingredients. Adjust 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 1 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  in small batches, avoid overcrowding the frying pan.
  • Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

For Gravy

  • 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.
  • 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.
  • Serve Cabbage Kofta with rice, Roti or Paratha.