A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings.
Serve it with tomato sauce.
| Ingredients | |
| Cabbage Leaves | 8 |
| Medium Potatoes,boiled and mashed | 4 |
| Green peas,boiled and mashed | 1/2 cup |
| Chaat masala | 1 tsp |
| Besan | 1 cup |
| Lal Mirch Powder | 1/2 tsp |
| Soda bicarbonate | 1/2 tsp |
| Salt | To Taste |
| Oil for deep-frying | |
| Punjabi Garam Masala, readily available | 1/4 tsp |
| Bread crumbs | 3/4 |
| Salt | To taste |
| Maida dissolved with 1/3 cup water | 1/4 cup |
| Oil for deep-frying |
Method:
- Clean, wash and soak the chana dal. Add the ginger, garlic, green chillies and ¾ cup of water and pressure cook for 2 to 3 whistles or until the dal is cooked. Drain and discard any excess water.
- Combine the spinach, green peas and cooked dal mixture and blend in a mixer to a coarse mixture without using any water.
- Transfer the mixture into a deep bowl and add the paneer, potatoes, chat masala, punjabi garam masala, ¼ cup breadcrumbs and salt and mix well.
- Divide the mixture into10 equal portions and shape each kebab into 50 mm. (2”) flat kebabs.
- Dip each kebab into the prepared flour- water paste and roll in the bread crumbs.
- Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides.
- Serve hot with tomato ketchup and green chutney.
Handy Tip:
- You can also cook the kebabs on a greased tava (griddle) by following the same procedure till step 5 and cook until golden brown in colour from both the sides.