Poached cabbage rolls

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Kobi Na Moothia is a delicious and healthy snack from the state of Gujarat, the home of vegetarian cooking. They can be served hot or cold, so can easily be made in advance.

Ingredients

  • 225 g/8 oz/2 cups gram flour (besan), sifted
  • 2.5 ml/½ tsp bicarbonate of soda (baking soda)
  • 5 ml/1 tsp salt, or to taste
  • 1.25 ml/¼ tsp asafoetida
  • 5 ml/1 tsp dried red chilli flakes
  • 10 ml/2 tsp ginger purée
  • 5 ml/1 tsp ground turmeric
  • 1 small green cabbage, about 200g/7 oz, finely shredded

For the tempering

  • 10 ml/2 tbsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp black or brown mustard seeds
  • 8–10 curry leaves
  • 3–4 whole dried red chillies
  • 1.25 ml/¼ tsp asafoetida
  • 15 ml/1 tbsp desiccated (dry unsweetened shredded), coconut, to garnish

Method

  1. In a large bowl, mix the gram flour with all the remaining ingredients, except the shredded cabbage.

  2. Add the cabbage and 75ml/5 tbsp cold water. Mix together with your hands until a stiff dough is formed.

  3. Turn out the dough on to a lightly floured surface and knead for a couple of minutes.

  4. Divide the mixture into three equal portions and form each into 5cm/2 in-long cylindrical shapes.

  5. Wrap the cylinders individually in clear film (plastic wrap), securing the edges so that no water can get inside, then wrap again with foil, securing the edges well to form a tight seal.

  6. Bring a large pan of water to the boil and add the rolls. Cook for 25 minutes.

  7. Remove from the pan with a slotted spoon and leave to cool. Remove the foil and clear film, then cut them into 1cm/½in thick slices.

  8. Heat the oil for tempering over a medium heat in a non-stick pan, until almost smoking. Switch off the heat source and add the mustard seeds, followed by the curry leaves, dried red chillies and asafoetida. Allow the chillies to blacken.

  9. Switch the heat back on and add the cabbage roll slices to the pan. Cook gently on both sides until heated through, transfer to a serving dish and garnish with the coconut and chopped coriander.

Per portion Energy 238kcal/1002kJ; Protein 13g; Carbohydrate 31g, of which sugars 4g; Fat 8g, of which saturates 3g; Cholesterol 0mg; Calcium 140mg; Fibre 0.9g; Sodium 379mg.