‘Kofta’ in any form makes me drool!! 😀 I have mentioned several times that any curry in the form of dumplings or patties becomes my favorite instantly. You can check out some of my kofta recipes here – Restaurant style Malai Kofta, Aloo Kofta.
Today, I share with you a healthier form of kofta using cabbage. The traditional cabbage koftas are made using besan/chickpea flour for the patties and deep-fried in oil. But to avoid both, in my recipe I added oats instead of besan and shallow-fried them. Actually I used only a tsp of oil to fry them too, isn’t that wonderful 🙂 So, you can have koftas with a healthy and fibre-rich oats and less oil too !! Try it out soon 🙂
Makes: 15 koftas
Cooking time: 20 mins
Preparation time: 10 mins
Cabbage – ½ cup, shredded
Unflavored oats – ¼ cup (blended to a smooth powder)
Onions – 1 small (finely chopped)
Green chili – 2 (very finely chopped)
Ginger-garlic paste – 1 tsp
Red chili powder – ½ tsp
Dry mango powder/amchur – 1 tsp
Cumin/jeera powder – 1 tsp
Coriander leaves – 2 tbsp (very finely chopped)
Lemon juice – 1 tsp, optional
Mint leaves/pudina – about 10 leaves (finely chopped, optional)
Salt – to taste
Oil – to shallow-fry
Tomatoes – 1 cup (blended to a smooth paste)
Onion – ½ cup (finely chopped)
Cumin seeds – 1 tsp
Whole garam masala (cloves, cinnamon stick, cardamom/elaichi, mace, peppercorns) – 1 tbsp, total
Cumin powder – ½ tsp
Coriander powder – 1 tsp
Fennel powder/saunf powder – ¼ tsp, optional
Garam masala powder – 1 tsp
Turmeric – ½ tsp
Red chilli powder – 1 tbsp
Fresh cream/thick curd – 2 tbsp
Kasuri methi/dry fenugreek leaves – 1 tsp, optional
Coriander leaves – to garnish
Sugar – 1 tsp
Salt – to taste
Oil – 2 tbsp
- In a pan, add the cabbage and enough salt. Mix well and cook covered on a low heat till the vegetable is cooked. Transfer to a mixing bowl and let cool.
- To this add all the ingredients under ‘for kofta’ except oil and combine well. Let the mixture sit for atleast 15 minutes.
- After 15 minutes, mix the mixture well (the mixture would have tightened up a bit). If it is too sticky, add more oats powder and if too dry add a tsp of water.
- Wet your hands and prepare balls out of the mixture.
- Shallow-fry them till they turn golden brown on all sides. Set aside.
Preparing the curry:
- In a pan, heat oil and add the whole garam masala and cumin seeds. Let them change color and leave a nice aroma.
- Then add the onions and fry till it turns translucent.
- Add the tomato paste and fry on a medium-high heat for few seconds.
- Add the cumin-coriander, red chili, fennel and turmeric powders. Fry for another minute.
- Reduce the heat to low and add enough salt, cream/curd, kasoori methi, garam masala powder and combine well. Add water as per the consistency you want and cook covered for 2-3 minutes.
- Then add the koftas and simmer for 2 more minutes.
- Remove from heat and garnish with coriander leaves before serving..!!!
- You may add flavored oats too for this recipe, but adjust the flavors accordingly.
- The koftas go well with any basic gravy like malai, cashew, curd etc.