Cabbage and Potato
Kofta
By Ananda Lila devi dasi
By Ananda Lila devi dasi
Ingredients
• ¾ C finely grated cabbage
• ¾ C finely grated potatoes
• ½ Tsp turmeric powder
• 1 Tbsp curry powder
• 1 Tbsp finely grated ginger
• 2 hot green chilies minced
• ¾ Tsp salt
• 2 Tsp lemon juice
• 2 Tbsp chopped fresh coriander leaves
• ½ C chickpea flour /besan (You may add some more besan if the
consistency of the mixture is loose)
• Ghee/oil for deep frying
Preparation
1. Squeeze the extra moisture from the vegetables by pressing them between
your palms.
2. In a mixing bowl, combine vegetables and all the ingredients except the
besan and ghee/oil.
3. Heat ghee/oil in a deep frying pan over moderately high heat. Once ready to
fry; add the besan to the vegetable mixture and combine well (Adding besan
just before frying ensures that the mixture wouldn’t be loose).
4. Drop the mixture by tablespoonfuls into the hot ghee/oil. Turning often, cook
them on medium heat until crisp and evenly browned from all sides (Don’t
cook the balls on high heat as they be browned from outside and would not
get cooked from inside). Serve hot with any chutney.
Serves
4-5