Name: Cabbage Cutlets recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: Leftover dry cabbage curry or any other curry 1 cup; Onion, chopped 1; Ginger, grated 1 teaspoon; Fresh red / green chilies, chopped -2; Fresh coriander leaves, chopped 2 tablespoon; Turmeric powder 1/4 teaspoon; Salt to taste; Baking soda a pinch; Flaxseed (opt) 1 teaspoon; Roasted coriander powder 1 teaspoon; Roasted cumin powder 1 teaspoon; Roasted gram flour 2 tablespoon; Batter -; Besan 1/2 cup; Salt a pinch; Turmeric powder a pinch; Red chilli powder 1/4 teaspoon; Oil to deep fry

ABOUT Cabbage Cutlets RECIPE

Have any leftover curry sitting in the fridge? Fret not. Dish out these yummy cutlets and it will be gone in no time. Relish as an evening tea time snack or as appetizers with any chutney / sauce. You can also make kofta curry out of it by adding them to any makhni gravy. Then enjoy with plain steamed rice, jeera rice, pulao, plain biryani or any Indian bread like kulcha, naan, tandoori roti or just plain chapatti / paratha.

Ingredients Serving: 3

Leftover dry cabbage curry or any other curry 1 cup
Onion, chopped 1
Ginger, grated 1 teaspoon
Fresh red / green chilies, chopped -2
Fresh coriander leaves, chopped 2 tablespoon
Turmeric powder 1/4 teaspoon
Salt to taste
Baking soda a pinch
Flaxseed (opt) 1 teaspoon
Roasted coriander powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Roasted gram flour 2 tablespoon
Batter -
Besan 1/2 cup
Salt a pinch
Turmeric powder a pinch
Red chilli powder 1/4 teaspoon
Oil to deep fry

Instructions

For the cutlets - Mix together all the above mentioned ingredients into a dough. Divide into equal portions and give a cutlet shape to them. Refrigerate for some time.
For the batter - In a bowl, mix together all the mentioned ingredients (except oil) and make a batter of pouring consistency by adding required quantity of water.
Heat oil in a pan. Dip each cutlet in the batter and gently drop them in the hot oil in batches.
Fry on a medium flame till they turn golden on both sides. Drain on a kitchen towel and serve them hot with any chutney or ketchup.

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