Cabbage Kofta Kadhi

Name: Cabbage Kofta Kadhi
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: Kofta -; 1 1/2 cups cabbage, shredded & steamed; 1/3 cup gram flour / besan; 1 tsp. ginger, grated; 1-2 green chilies, chopped; 2-3 tbsp. coriander roots, chopped; 2 tbsp. fresh grated coconut; to taste salt; 1/2 tsp. carom seeds / ajwain, crushed; 1/4 tsp. turmeric powder; 1 tsp. coriander-cumin powder; pinch baking soda; 1-2 tbsp. oil; Kadhi -; 1/2 cup yoghurt; 2 tbsp. gram flour / besan; 3 1/2 cups water; 1 tbsp. oil; 1/2 tsp. cumin seeds; 1/4 tsp. asafoetida / hing; 1 tsp. ginger-garlic paste; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander-cumin powder; 1 tbsp. coriander leaves to garnish; pinch red chilli flakes & a drizzle of pickle oil to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#new - Koftas are generally fried fritters made of chickpea flour and different veggies. Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both kofta and kadhi to come up with my new version of this yummy cabbage kofta kadhi. As this humble veggie is not too popular with many, this particular dish, when served, will be a sure heat.

The kadhi is light in the stomach and I fried the koftas in a paniyaram chatti for a healthier version with very little oil. So enjoy this melt-in-the-mouth koftas dunked in a mildly spiced kadhi with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Bethica Das @kitchen_flavours

Saved

Ingredients

15-20 minutes

3 servings

Kofta -
1 1/2 cups cabbage, shredded & steamed
1/3 cupgram flour / besan
1 tsp.ginger, grated
1-2green chilies, chopped
2-3 tbsp.coriander roots, chopped
2 tbsp.fresh grated coconut
to tastesalt
1/2 tsp.carom seeds / ajwain, crushed
1/4 tsp.turmeric powder
1 tsp.coriander-cumin powder
pinchbaking soda
1-2 tbsp.oil
Kadhi -
1/2 cupyoghurt
2 tbsp.gram flour / besan
3 1/2 cups water
1 tbsp.oil
1/2 tsp.cumin seeds
1/4 tsp.asafoetida / hing
1 tsp.ginger-garlic paste
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander-cumin powder
1 tbsp.coriander leaves to garnish
pinchred chilli flakes & a drizzle of pickle oil to garnish

Saved

Steps

15-20 minutes

1

Kofta - In a bowl, combine all the mentioned ingredients (except oil) to make a soft dough. Add water accordingly. Make equal sized balls out of the dough and keep aside.
2

Heat oil in a paniyaram chatti and fry them, few at a time, on both sides till well browned. Drain and keep aside.
3

Kadhi - Whisk together yoghurt, gram flour and water. Keep aside. In a small bowl, mix ginger-garlic paste and all the dry spices along with some water to form a paste. Keep aside.
4

Heat oi in a pan and temper with cumin seeds and asafoetida. Now add the paste and saute till the oil separates.
5

Add the whisked yoghurt and bring it to a boil. Simmer on a low flame till the consistency thickens to a desired consistency. Be sure to stir at intervals. When done switch off the flame.
6

To serve, ladle the kadhi in a bowl and arrange the prepared koftas over it. Garnish with coriander leaves, red chilli flakes and pickle oil. Enjoy with any form of rice or Indian bread.