Cabbage Kofta Recipe by Jain Rasoi 3 days ago

Cabbage Kofta
Fried dumplings made of cabbage give an exotic taste.
    Preparation Method
  1. Mix all the ingredients of the kofta along with salt and knead to a soft dough, without adding any water. Divide this dough into 4-5 portions. Grease your palms with a little ghee and roll each portion between your palms to form round balls.
  2. Place these balls in a vessel that will fit into a pressure cooker. Steam (without the weight) for 8-10 minutes.
  3. Heat 1 teaspoon ghee in a non stick pan, place koftas on pan and roast over medium flame for 10 minutes, flipping them over once or twice until lightly browned. Set aside.
  4. Heat 1 teaspoon ghee in a wok and sauté the ingredients of the paste (except fresh coconut) for 3-4 minutes. Cool and grind into a fine paste along with coconut using very little water.
  5. In a large wok, heat the remaining ghee. Add the cumin and as it begins to crackle, add asafoetida powder and the ground paste. Reduce the flame and sauté for 3-4 minutes. Add the remaining spice powders, 2 cups water and bring the gravy to a boil. Allow to simmer for 3-4 minutes.
  6. Add koftas to the gravy, garnish with chopped coriander leaves and serve immediately.
    Additional Note
  • You can substitute cabbage with bottle gourd.




  1. Newbie - 0 PointsHas been a member for 11-12Years
    July 24, 2013  12:01 am by Payal Bhandari Reply

    Hello Vari,

    I have a question..what is green gram flour? is it besan?plz reply soon.


    • Newbie - 0 PointsHas been a member for 11-12Years
      April 15, 2015  10:12 am by Bhavin Shah Reply

      its Mung in Gujarati / Hindi

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Serves : 2
Ready In : 40 Minutes
Level :
Tithi :
Cuisine :
    For the Koftas
  1. 2 cups cabbage (shredded)
  2. 1/4 cup coriander leaves
  3. 1/2 cup green gram flour
  4. 1/2 teaspoon red chilli powder
  5. For the paste
  6. 2 teaspoon watermelon seeds (optional)
  7. 2 dry red chillies
  8. 1 tablespoon coriander leaves
  9. 2 tablespoon fresh coconut
  10. Other Ingredients
  11. 1/2 teaspoon cumin seeds
  12. 1/4 teaspoon asafoetida
  13. pinch of turmeric powder
  14. pinch of garam masala
  15. 1/4 teaspoon dry mango powder (amchoor)
  16. 1 tablespoon ghee
  17. salt to taste


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