Cabbage Cutlet Recipe | हेल्दी और टेस्टी पत्ता गोभी कटलेट | Easy Snack by Chef Ajay Chopra

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Cabbage Cutlet Recipe | पत्ता गोभी कटलेट | Crispy & Healthy Snack

आज की रेसिपी में हम बना रहे हैं एक हेल्दी और टेस्टी स्नैक – पत्ता गोभी कटलेट। यह कटलेट न सिर्फ क्रिस्पी होते हैं बल्कि बनाने में भी बहुत आसान हैं। पत्ता गोभी (Cabbage) और मसालों का परफेक्ट कॉम्बिनेशन इसे बच्चों से लेकर बड़ों तक सभी का फेवरेट बना देता है।

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Cabbage Cutlet

Ingredients


Cabbage 400 gms

For pounded masala:
Coriander seeds 1 tsp
Blackpepper ½ tsp
Chilli flakes ½ tsp
Saunf 1 tsp
Potato (peeled & grated) 1 pc
Onion sliced 2 pcs
Green peas 1 cup
Ginger chopped 1 tsp
Green chilli chopped ½ tsp
Coriander chopped 1 tbsp
Salt ½ tsp
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Jeera powder ½ tsp
Rice flour 3 tbsp
Besan 2 tbsp

For chutney:
Coriander leaves a handful
Green chilli 2 pcs
Garlic 5-6 cloves
Salt ½ tsp
Roasted jeera powder ½ tsp
Water as requried
Lemon juice ½ tsp

Method:

For Cabbage Cutlets:

Shred and Salt the Cabbage: Finely shred the cabbage and place it in a bowl. Sprinkle salt over it and let it sit for 10-15 minutes. This will draw out the excess moisture from the cabbage.

Squeeze Out Moisture: After the cabbage has rested, squeeze it firmly with your hands to remove all the water. Set the drained cabbage aside.

Grate and Wash the Potato: Peel and grate a potato. Rinse the grated potato under cold water to remove excess starch. Squeeze out any remaining water from the potato and set aside.

Prepare Pounded Masala: Using a mortar and pestle, pound coriander seeds, black pepper, chilli flakes, and saunf (fennel seeds) to make a coarse masala. Set aside.

Combine Vegetables: In a large mixing bowl, combine the squeezed cabbage, rinsed grated potato, sliced onions, green peas, chopped ginger, chopped green chilies, and chopped coriander.

Add Seasonings: Add salt, turmeric powder, red chilli powder, and cumin powder to the vegetable mixture. Also, add the pounded masala. Mix everything thoroughly to ensure even seasoning.

Add Flours for Binding: Add rice flour and besan (gram flour) to the vegetable mixture. Mix well to create a cohesive mixture that holds together.

Shape the Mixture: You can either shape the mixture into small patties or leave it as a whole to cook in one go.

Heat Oil: Heat oil in a pan over medium heat.

Cook the Cabbage Mixture: Once the oil is hot, place the patties or the entire mixture in the pan. Cook on one side until golden brown and crispy. Flip and cook the other side until evenly golden and crispy.

For Chutney:

Prepare Ingredients: Gather fresh coriander leaves, green chilies, garlic cloves, salt, and roasted cumin powder.

Grind on Sil-Batta: Place the coriander leaves, green chilies, and garlic cloves on the sil-batta. Start grinding the ingredients with the batta (stone grinder) in a circular motion, applying gentle pressure.

Add Salt and Cumin: Once the mixture becomes a coarse paste, add salt and roasted cumin powder to the sil-batta. Continue grinding until all ingredients are well incorporated into a smooth, thick chutney.

Adjust Consistency: If needed, sprinkle a little water while grinding to adjust the consistency of the chutney.

Finish with Lemon Juice: After the chutney reaches a smooth consistency, transfer it to a bowl and add a squeeze of fresh lemon juice. Stir well to combine.

Serve: The chutney is now ready to be served alongside the cabbage dish.



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