Name: Indian Cabbage Patties
Prep time: 20 min
Cook time: 20 min
Yield: 20
Ingredients: Dried red chiles, stemmed and seeded - 2; Fresh grated coconut - 1 cup; Rice flour - 1 cup; Gram flour (chickpea flour) - ½ cup; Tamarind, or as needed - 1 tablespoon; Coriander seeds - 4 tablespoons; Skinned split black lentils (urad dal) - 1 tablespoon; Asafoetida powder - 1 tablespoon; Cabbage, shredded - 1 medium head; Salt to taste - 1 pinch; White sugar, or to taste - 1 pinch; Oil for frying - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Indian Cabbage Patties

1. Dried red chiles, stemmed and seeded - 2

2. Fresh grated coconut - 1 cup

3. Rice flour - 1 cup

4. Gram flour (chickpea flour) - ½ cup

5. Tamarind, or as needed - 1 tablespoon

6. Coriander seeds - 4 tablespoons

7. Skinned split black lentils (urad dal) - 1 tablespoon

8. Asafoetida powder - 1 tablespoon

9. Cabbage, shredded - 1 medium head

10. Salt to taste - 1 pinch

11. White sugar, or to taste - 1 pinch

12. Oil for frying - 1 pinch

How to cook deliciously - Indian Cabbage Patties

1. Stage

Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender.

2. Stage

Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary.

3. Stage

Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine.

4. Stage

Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.

5. Stage

Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.