Cabbage Cutlets

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! πŸ˜€ 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 recipeΒ and it was a huge hit in my family. Take a bow Rutuja! πŸ™‚

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!

Time:

  • 40 minutes

Yield:

  • 8 cutlets

Ingredients:

  • 1 cup grated cabbage
  • Β½ cup chickpea flour (besan)
  • Β½ cup wheat flour
  • 3 green chillies – chopped
  • 3 cloves of garlic – chopped
  • Β½ tsp cumin powder
  • Β½ tsp coriander powder
  • ΒΌ tsp turmeric powder
  • ΒΌ tsp garam masala
  • Salt – to taste
  • Water – as needed
  • Oil – to fry

Method:

  • 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. πŸ™‚
  • 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.

3 thoughts on “Cabbage Cutlets

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