Indian Cabbage Patties recipe
All Recipes Side Dish Vegetables
Ingredients
- 2 dried red chiles, stemmed and seeded 1 cup fresh grated coconut 1 cup rice flour ½ cup gram flour (chickpea flour) 1 tablespoon tamarind, or as needed 4 tablespoons coriander seeds 1 tablespoon skinned split black lentils (urad dal) 1 tablespoon asafoetida powder 1 medium head cabbage, shredded 1 pinch salt to taste 1 pinch white sugar, or to taste oil for frying
Nutrition Info
- 126.4 caloriescarbohydrate: 13.1 gcholesterol: : -fat: 7.9 gfiber: 2.6 gprotein: 2.2 gsaturatedFat: 3.3 gservingSize: -sodium: 18.6 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Indian Cabbage Patties
Directions
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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.
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.
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.
Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine, season with salt and sugar.
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.