Chutney filled cabbage cutlets

Ingredients:-

For the patty:-

  1. Oil – 1 tbsp.
  2. Onions – 2 numbers, medium
  3. Greenchillies – 2 numbers, very finely chopped
  4. garlic – 2 big cloves, minced
  5. Curryleaves – a few
  6. Cabbage – 1.5 cups, finely chopped
  7. Turmeric powder – 1/4 tsp.
  8. Salt to taste
  9. Potato – 1 medium, boiled, cooled & mashed
  10. Garam masala powder – 1/2 tsp.
  11. Cilantro/malliyila – 1/4 cup

For the chutney:-

  1. Grated coconut – 1/2 cup
  2. Greenchilly – 1 number
  3. Lime juice – 1 tsp.
  4. Ginger – 1/2 tsp.
  5. salt to taste
  6. Curryleaves – 2 numbers

Ingredients for coating:-

  1. Besan/chickpea flour/kadalamavu – as needed
  2. Salt
  3. Bread crumbs – as needed

Method:-

  1. Heat oil & add the onions, greenchillies, curryleaves, ginger & garlic. Cook till the onions turn golden brown in colour.
  2. Add the cabbage, turmeric powder and 1/4 tsp of salt & cover cook on medium heat for 7 minutes or till done.
  3. Add the mashed potato, cilantro & garam masala powder & mix for 2-3 minutes. Let this mixture cool down completely.
  4. For the chutney, grind together all the ingredients to a paste without adding any water.
  5. Make a slightly thick batter with besan adding salt & enough water.
  6. Make lemon sized balls from the cabbage mixture, flatten them & fill with the coconut chutney. Re-roll into a ball again & dip in besan batter. Coat the ball with bread powder & flatten to make a patty.
  7. Deep fry in hot oil on medium high heat till browned.
  8. Serve piping hot with tomato ketchup.
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