Name: Soya stuffed oats coated fried cabbage roll recipe by Tamali Rakshit at BetterButter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 7
Ingredients: For stuffing:; 1 large cup soya chunks; 1 Large Onion finely chopped; 10-12 chopped garlic pods; 1 tsp cumin powder; 2-3 chopped green chillies; 1 tsp cumin powder; 1,1/2 tsp chat masala; 1 tsp black pepper powder; 1 tsp amchur powder; 3-4 tbsp chopped coriander leaves; Salt according to taste; For coating :; 7, cabbage leaves; 1 or 2 large eggs , lightly beaten; 1 cup oats; 2 tbsp all purpose flour; 1/2 tsp black pepper powder; Salt; Olive oil for frying

ABOUT Soya stuffed oats coated fried cabbage roll RECIPE

These rolls are very delicious snacks, which are healthy and nutritious too. Deep fry or shallow fry them, in both ways they taste awesome.

Ingredients Serving: 7

For stuffing:
1 large cup soya chunks
1 Large Onion finely chopped
10-12 chopped garlic pods
1 tsp cumin powder
2-3 chopped green chillies
1 tsp cumin powder
1,1/2 tsp chat masala
1 tsp black pepper powder
1 tsp amchur powder
3-4 tbsp chopped coriander leaves
Salt according to taste
For coating :
7, cabbage leaves
1 or 2 large eggs , lightly beaten
1 cup oats
2 tbsp all purpose flour
1/2 tsp black pepper powder
Salt
Olive oil for frying

Instructions

1. Boil soya in hot water for 2 to 4 minutes. Drain them. Squeeze of the excess water and rinse well few times. Squeeze and drain up the water. Blend them to a coarse texture.
2. In a plate, combine all the stuffing ingredients together. Mix thoroughly.
3. Drop cabbage leaves into boiling water, cook for 2-3 minutes and drain well.
4. Now stuff the soya mixture in the cabbage leaves.
5. Mix oats, black pepper powder, all purpose flour and a little amount of salt together and keep aside.
6. Dip each of these cabbage rolls in the egg mixture. and then coat with oats mixture. Set aside for 5 minutes.
7. Then coat with oats mixture. Set aside for 5 minutes. 7.
8. Now heat 2-3 tbsp of oil in a pan, shallow fry the rolls on medium flame until golden. Serve hot.

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