For koftas (about 18 to 20 medium sized koftas)
- 5 peels of a cabbage
- 2 small bowls (katoris) of besan (chickpea flour)
- 2 tsp of ajwaine
- 1 tsp of turmeric powder
- 1 tsp of red chilly powder
- 1 tsp of coriander powder
- Salt to taste
- Oil to fry
- 1½ large onion finely chopped (preferably yellow onion)
- Ginger-garlic paste made from 3 cloves of ginger and ½ inch piece of ginger
- 2 tomatoes purée
- 1 green chilly finely chopped
- ½ tsp of mustard seed
- A pinch of asafetida
- ½ tsp of turmeric powder
- ½ tsp of red chilly powder
- 1 tsp of biryani masala
- 2 tblsp of oil
- Green coriander finely chopped and lemon wedges for garnish
- Salt to taste
- Shred the cabbage very fine.
- Mix shredded cabbage, red chilly powder, ajwaine, turmeric powder, coriander powder, salt and besan in a bowl and add water.
- Please make sure that you add water slowly and mix to a smooth paste (there should be no lumps in the paste). The paste must be neither too thick nor to runny. (40% more runnier than Fevicol :-) )
- Take a handful of shredded cabbage at a time and mix it in the besan batter such that the cabbage gets coated with besan.
- Ensure that the oil is piping hot.
- Make small balls and deep fry.
- Fry till golden and then drain on a paper tissue.
For the gravy:
- Heat the oil in the pan and put mustard seeds, asafetida, chopped onions.
- Fry till the onions are golden brown.
- Add ginger-garlic paste and green chillies. Fry for 1 minute.
- Add tomato puree and red chilli powder, turmeric powder and biryani masala.
- Cook and stir till the puree reduces to an even consistency.
- Add ½ cup water and salt to taste.
- Simmer for 3~4 minutes.
- Add koftas to the gravy only when you are ready to plate else the koftas will soak up all the gravy.
- Garnish with chopped coriander / lemon wedges.
- Enjoy with rice or phulkas.