Featured post

Saturday, 16 September 2017

Cabbage Cutlets / Patties



          Have any leftover curry sitting in the fridge? Fret not. Dish out these yummy cutlets and it will be gone in no time. Relish as an evening tea time snack or as appetizers with any chutney / sauce. You can also make kofta curry out of it by adding them to any makhni gravy. 

          Then enjoy with plain steamed rice, jeera rice, pulao, plain biryani or any Indian bread like kulcha, naan, tandoori roti or just plain chapatti / paratha. So check for a step by step guide with pictures to prepare them.








  • 1 cup leftover dry cabbage curry or any other curry
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1-2 fresh red / green chilies, chopped
  • 2 tbsp. fresh coriander roots, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • pinch of baking soda
  • 1 tsp. flaxseed (opt)
  • 1 tsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 2 tbsp. roasted gram flour
Batter - 
  • 1/2 cup besan
  • pinch of salt
  • pinch of turmeric powder
  • 1/4 tsp. red chili powder
  • oil to deep fry





          For the cutlets - Mix together all the above mentioned ingredients into a dough. Divide into equal portions and give a cutlet shape to them. Refrigerate for some time.

          For the batter - In a bowl, mix together all the mentioned ingredients (except oil) and make a batter of pouring consistency by adding required quantity of water.

          Heat oil in a pan. Dip each cutlet in the batter and gently drop them in the hot oil in batches. 

          Fry on a medium flame till they turn golden on both sides. Drain on a kitchen towel and serve them hot with any chutney or ketchup.







                    For the cutlets - Mix together all the above mentioned ingredients into a
                    dough.



                   Divide into equal portions and give a cutlet shape to them. Refrigerate for
                   some time.




                   For the batter - In a bowl, mix together all the mentioned ingredients (except
                   oil) & make a batter of pouring consistency with required quantity of water.



                      Heat oil in a pan. Dip each cutlet in the batter and gently drop them in the
                      hot oil in batches. 



                               Fry on a medium flame till they turn golden on both sides. 



                               Drain on a kitchen towel.




                            Serve them hot with any chutney or ketchup.












Related Posts Plugin for WordPress, Blogger...