Cabbage Kofta Curry| Cabbage Pakoda gravy

This Cabbage Pakoda curry is such a lovely alternate to the regular Paneer/Mix Veg/Tofu based vegetarian kofta recipes. The recipe is inspired from our regular TN style Pakodas. You can make these pakoras with your preferred veggies and spices 🙂 If you don’t have Besan/Chickpea flour you can use All Purpose Flour to bind everything together. These pakoras can be cooked even in Appam pan

Print Recipe

Cabbage Pakoda Curry

I have used cabbage and onions to make balls. If you have any other veggies like carrot or beans you can add them too. A great alternate for the usual potato and paneer based koftas.

Prep Time

20 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 1 cup Grated Cabbage
• 1/2 cup Finely Chopped Onion
• 1/2 cup Besan Chickpea flour
• 2 tbsp Rice flour corn flour
• 2 teaspoon salt
• 1 tsp Chilli Powder
• 1 tsp Grated Ginger
• 1 tsp Fennel Seeds
• Gravy
• 1 onion
• 3 tomato
• 1 green chilli
• 3 cloves garlic
• 1 tsp turmeric
• 1/2 tbsp chilli Powder
• 1/2 tbsp coriander powder
• 1/4 tbsp garam masala Powder
• 1 tsp sugar
• 1 tablespoon Dried Kasuri Methi Leaves
• 1 tsp salt
• 1/2 tbsp ghee
• 1/2 tsp Mustard Seeds
• 1/2 tsp Jeera Seeds
• 5 Cashewnuts
• 1 tbsp Warm Milk

Prep Time 20 minutes Cook Time 40 minutes Servings people Ingredients 1 cup Grated Cabbage 1/2 cup Finely Chopped Onion 1/2 cup Besan Chickpea flour 2 tbsp Rice flour corn flour 2 teaspoon salt 1 tsp Chilli Powder 1 tsp Grated Ginger 1 tsp Fennel Seeds Gravy 1 onion 3 tomato 1 green chilli 3 cloves garlic 1 tsp turmeric 1/2 tbsp chilli Powder 1/2 tbsp coriander powder 1/4 tbsp garam masala Powder 1 tsp sugar 1 tablespoon Dried Kasuri Methi Leaves 1 tsp salt 1/2 tbsp ghee 1/2 tsp Mustard Seeds 1/2 tsp Jeera Seeds 5 Cashewnuts 1 tbsp Warm Milk

Instructions

1. In a wide bowl mix all the ingredients to make cabbage pakoras..Add a teaspoon oil and form a dough by sprinkling water. Divide them into equal sized balls and fry them.Keep them aside These cabbage pakoras can be served separately as an evening snack too.
2. Grind 3 tomatoes,garlic pods and a green chilli to a smooth paste. Soak Cashewnuts in warm milk for sometime and then grind it to a paste
3. Heat oil in a kadai and add mustard,jeera seeds. Let them splutter.
4. Add chopped onion to this and keep sauteing. Once the raw smell goes off add the tomato paste.
5. Now add salt,sugar and other dry powders one by one.
6. Let the whole mixture boil for about 10 minutes
7. At this stage add Cashewnut paste. The gravy will start to thicken
8. At this stage add the cabbage pakoras and serve them hot.
9. Garnish the gravy with dried fenugreek leaves or coriander leaves.
10. Serve it with hot phulka, poori or any indian flat breads.