Gobi (Cabbage) Rolls

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings.
Serve it with tomato sauce.

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



  • 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.