It’s chilling here in Melbourne which means I can easily grab that extra cup of tea without the need to justify. Yes, I LOVE TEA! And my family loves it even more if the tea has some company. The one thing that’s most common in our family is our huge appetite! 😀 We love all our meals, evening snacks in particular as they help elevate our mood when we’re back home tired from work. So while I was hunting for tea-time snacks recipes, I stumbled upon this tempting recipe and it was a huge hit in my family. Take a bow Rutuja! 🙂
I tweaked the original recipe a little and there .. we all forgot about the woes of work while nibbling on these delicious cabbage cutlets. Trust me, you gotta try these soon!
- 40 minutes
- 8 cutlets
- 1 cup grated cabbage
- ½ cup chickpea flour (besan)
- ½ cup wheat flour
- 3 green chillies – chopped
- 3 cloves of garlic – chopped
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp garam masala
- Salt – to taste
- Water – as needed
- Oil – to fry
- Take a large mixing bowl and add cabbage, garlic, green chillies, spices and salt and mix well using your hand until the cabbage starts releasing its moisture.
- Next, add all the flours in this bowl and knead well to form a dough ball. Add a little water if needed. I didn’t need any.
- Press the dough to form a rectangular bar like shape.
- Steam the dough bar for about 10-12 minutes so the flours get cooked. Just so you know I used a pretty basic technique for steam cooking. Firstly, I took water in a deep pan and placed it on the burner. While the water was boiling, I placed a metal colander on top of the pan and put the dough bar in there. Lastly, I covered the dough bar with a lid so the steam doesn’t escape the colander. Life will be easier if you have a steam cooker instead. 🙂
- Allow the dough bar to cool down after steaming.
- Next, cut the bar into square pieces.
- Heat some oil into the pan and shallow fry the cutlets from both sides until they’re golden brown.
- Serve hot with your favorite dip or chutney.