Cabbage Kofta Recipe by Jain Rasoi 413 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 12-13Years
    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 12-13Years
      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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