CABBAGE KOFTA RECIPE | SIDE DISH FOR ROTI

LOW FAT KOFTAS

   I never know that we can make koftas with Cabbage  and this is the first time i attempted and it turned out well and was a super hit among the kids. Actually i wanted to deep fry the kofta ballas as i did for Malai Kofta Recipe, but after i start putting one ball in oil, i felt it absorbed more oil. So i immediately changed the idea of deep frying it and made it in a paniyaram pan. Though it took little extra time , but still we can have guilt free koftas.

INGREDIENTS: (SERVES 4-5)
FOR KOFTAS –(MAKES 12 KOFTAS)

CABBAGE ( FINELY CHOPPED)	2 CUPS
PANNER(SCRAMBLED)	1 CUP
BESAN | KADALAI MAAVU	3 TBLSP
RED CHILLI POWDER	1 AND 1/2 TSP
GARAM MASALA	2 PINCHES
SALT	AS NEEDED
OIL	1- 2 TBLSP

FOR GRAVY:

ONION	2
TOMATO	2
RED CHILLI POWDER	1 TSP
TOMATO KETCHUP	1 TSP
GARAM MASALA	TO TASTE
KASOORI METHI	2 PINCHES
GARLIC	3 FLAKES
MILK	1 CUP
OIL	2 TBLSP

METHOD: for making koftas.

• Add the chopped cabbage and scrambled paneer in a wide bowl and add salt.
• Keep this aside for 15 minutes after mixing well.
• 

• Now squeeze out the extra water as much as you can and keep it aside.
• Add red chilli powder, garam masala, little salt,besan and mix well.
• Now start making balls. If you still can’t bind this properly add 1-2 tblsp of besan to this cabbage paneer mixture and start making balls.
• It yielded approximately 12 balls for me.

• Heat a paniyaram pan, and add little oil to this and start cooking the kofta balls in a medium low flame. This will take little time but instead of deep frying this method is ok.
• Cook all sides by turning it around till it becomes golden brown in color.

• Koftas are ready. Keep this aside.

For gravy:

• Roughly chop the onions and peel the skin of the garlic.Saute this in a tblsp of oil till the onions turn brown.
• Grind this into a smooth paste along with tomatoes,chilli powder, kasoori methi and tomato ketchup.
• In a pan add oil and add the ground masala.
• When it leaves oil on the side add the milk ( i used full cream milk) and add 1 cup of water too. Make the gravy little thin as after adding the koftas the gravy will thicken . Add garam masala to this and mix well.

• When the koftas are completely cool, add to the hot gravy and switch off the flame.

• Garnish with coriander leaves.

Note:

1. These koftas stayed in the gravy as it as for 4- 5 hours.
2. Always ensure that  the water is completely squeezed out from the cabbage paneer mixture.