Cabbage Kofta

One evening, I opened my refrigerator to see what I should make for dinner. Right in the front there was lying a big cabbage, almost shouting “pick me, pick me”. And I did listen to it. :)

I took it out and told, “Let me try something new with you”.

The end result turned out to be real yum and my husband couldn't help but finish all of them in no time. It was a perfect snack for a lazy rainy evening.

Take a look at what I made.

Ingredients

Cabbage – 2 ½ cups, finely chopped

Besan/ Gram Flour – ¾ cup

Mint Leaves – 5 to 6 leaves, chopped

Coriander Leaves – ½ cup, chopped

Cumin Seeds – ½ tsp.

Oil – 1 tbsp.

Pepper – ¼ tsp.

Turmeric powder – ¼ tsp.

Chili powder – ¼ tsp.

Dahnya and Jeera powder – ¼ tsp.

Salt – to taste

Method

1. Take a pan and add oil. Once the oil gets heated a little, add cumin seeds. As soon as the cumin seeds start changing color, add the cabbage.

2. Saute the cabbage and cook uncovered until it loses all the water (quantity of the cabbage reduces to almost half). Add salt at this step.

3. Pre-heat the oven at 350 degrees F.

4. While the oven gets pre-heated, mix the cooked cabbage, gram flour, mint and coriander leaves, turmeric powder, chili powder and dhanya jeera powder. Check for the salt and add more if needed.

5. Mix all the contents and make dough out of it. Divide the dough in to equal sized small balls. The measurements mentioned above yields about 12 – 13 balls.

6. Place these balls on an oven tray lined with greased aluminum foil or parchment paper.

7. Place the tray in to the oven and bake for about 20 – 25 minutes.

Note – It is possible that the portion of the balls resting on the tray might get cooked more. In order to have it evenly cooked, turn over the balls after 10 minutes or so.

8. Take the koftas out of the oven and serve hot with mint chutney or ketchup.

Note – These koftas can be added in to any gravy (tomato & onion or white) for a mouthwatering cabbage kofta curry.