Cabbage Kofta
Cabbage kofta is one of the most common vegetable koftas and is made of chopped cabbage, spices, and gram flour.
Cabbage koftas are easy to make even in large quantities. This recipe is mild and serves everyone from a toddler to the elderly with sensitive palates.
For a spicier dish, add finely grated ginger and one or two green chilies.
If cabbage isn’t to your liking substitute zucchini, cauliflower, or mixed vegetables.
Easily absorbing liquid and flavor, koftas are served in tomato, yogurt or cream sauce.
Plain, they can be eaten as snacks.
[Makes 25-30 Balls]
1 1/2 tsp coriander seeds
1 1/2 tsp jeera sees
4-5 cups finely grated cabbage
1/2 tsp freshly ground black pepper
1/4 tsp turmeric powder
3 Tbsp desiccated coconut
1 1/2 Tbsp sesame seeds
1 1/2 tsp sea salt, or to taste
2 handfuls of fresh cilantro, chopped
2 tsp baking powder
1/2 - 1 cup chickpea flour (besan), as needed
Ghee or oil of choice for deep frying.
Dry roast the coriander and jeera seeds in a skillet or pan over moderate to moderately low heat, tossing and turning the spices with a spatula for 5-6 minutes until they become a few shades darker and aromatic. Remove the pan from the heat and let the spices cool. Grind them into powder.
Remove any liquid the cabbage might have released. Mix the cabbage, coriander-jeera powder, black pepper, turmeric, coconut, sesame, salt, cilantro, and baking powder. Add the chickpea flour gradually.
Adjust the amount of flour according to the wetness of the cabbage. The general rule is to use only a little flour as it takes to bind the ingredients together. Too much flour will yield dry and hard kofta. Newly harvested, green cabbage calls for more flour than winter cabbage.
When you are ready to fry the koftas, heat the ghee or oil in a wok or pan over moderate heat. There should be at least 2 inches (5cm) of ghee or oil on the bottom of the pan, and one-third of the pot should be empty. When you slip the koftas into the wok, the ghee or oil will bubble and sputter. The empty space prevents an overflow.
Ghee or oil ready when it is hot but not smoking. To test the temperature, drop a small piece of cabbage into the wok. It should immediately spring to the top and sizzle.
While the ghee or oil is heating up, roll the cabbage mixture into tight, walnut-size between your palms. Place them on a tray or platter.
Slide the balls carefully, one by one, into the hot ghee or oil. The safest way to is to use a metal spoon instead of your hands. However, you have to be quick and softly shake them off the spoon because they may get stuck as soon as they come into contact with heat.
Avoid overcrowding the pan. Fry the kofta in two or three batches depending on the size of the wok.
It takes 3 to 5 minutes to thoroughly cook the koftas. Gently move them with a slotted spoon for an even result. They should be light, float on the top, and turn several shakes darker. If the temperature drops too much, the koftas will be soggy. If it rises too high, they will burn externally but remain uncooked in the center. Try to keep the temperature steady and moderate.
When the kofta are ready, lift them with a slotted spoon and drain them in a sieve, colander, or paper towels. When you have fried all of them make a tomato sauce - (recipe coming later this week) - be sure to subscribe .