Cabbage Kofta

By: Manjula Jain

April 23, 2009

Serving : 4 people
Total Time :40 minutes

Rate this recipe:

5 from 2 votes

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Cabbage Kofta, Patta Gobhi Kofta

Cabbage Koftas are fried dumplings in a variety of spicy gravies. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guard), zucchini, or a potato-paneer mix. This particular recipe uses cabbage.

Cabbage Kofta

Ingredients

For Kofta

  • 2 cups shredded cabbage patta gobhi
  • ¾ cup besan gram flour, use as needed
  • 1 tsp cumin seeds jeera
  • 2 tsp chopped cilantro hara dhania
  • 1 tsp shredded ginger
  • 1 green chili chopped
  • 1 tsp salt
  • also need oil to fry

For Gravy

  • 3 medium tomatoes chopped
  • ½ inch ginger adrak
  • 1 green chili chopped
  • 2 tbsp yogurt dahai, curd
  • 2 tbsp oil
  • ⅛ tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 1 tbsp besan gram flour
  • 1 ½ tbsp coriander powder dhania
  • ½ tsp turmeric haldi
  • ½ tsp salt
  • ¼ tsp red chili powder
  • ½ tsp peprika for color
  • 2 tbsp cilantro finely chopped hara dhania
  • 1 tsp sugar

Instructions

Kofta

  • Mix together all the kofta (dumpling) ingredients. Adjust besen as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
  • Heat the oil in a frying pan on medium-high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away. Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
  • Fry the koftas  in small batches, avoid overcrowding the frying pan.
  • Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

For Gravy

  • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
  • Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
  • Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
  • Next add yogurt and cook for another minute.
  • Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
  • Adjust the thickness of the gravy to your taste by adjusting the water. Add the prepared koftas and let it simmer for another 7 to 8 minutes. Turn of the heat and add the cilantro and cover the pot.

Notes

Variations:
Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.
Tips:
  • Koftas can be refrigerated for 5 days or freeze for a month.
  • Serve Cabbage Kofta with rice, Roti or Paratha. 

Cabbage Kofta, Patta Gobhi Kofta

Cabbage Koftas are fried dumplings in a variety of spicy gravies. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guard), zucchini, or a potato-paneer mix. This particular recipe uses cabbage.

For Kofta

  • 2 cups shredded cabbage (patta gobhi)
  • ¾ cup besan (gram flour, use as needed)
  • 1 tsp cumin seeds (jeera)
  • 2 tsp chopped cilantro (hara dhania)
  • 1 tsp shredded ginger
  • 1 green chili chopped
  • 1 tsp salt
  • also need oil to fry

For Gravy

  • 3 medium tomatoes chopped
  • ½ inch ginger (adrak)
  • 1 green chili chopped
  • 2 tbsp yogurt (dahai, curd)
  • 2 tbsp oil
  • ⅛ tsp asafetida (hing)
  • 1 tsp cumin seeds (jeera)
  • 1 tbsp besan (gram flour)
  • 1 ½ tbsp coriander powder (dhania)
  • ½ tsp turmeric (haldi)
  • ½ tsp salt
  • ¼ tsp red chili powder
  • ½ tsp peprika (for color)
  • 2 tbsp cilantro finely chopped (hara dhania)
  • 1 tsp sugar

Kofta

  1. Mix together all the kofta (dumpling) ingredients. Adjust besen as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.

  2. Heat the oil in a frying pan on medium-high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away. Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.

  3. Fry the koftas  in small batches, avoid overcrowding the frying pan.

  4. Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

For Gravy

  1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.

  2. Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.

  3. Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
  4. Next add yogurt and cook for another minute.
  5. Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.

  6. Adjust the thickness of the gravy to your taste by adjusting the water. Add the prepared koftas and let it simmer for another 7 to 8 minutes. Turn of the heat and add the cilantro and cover the pot.

Variations:

Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.

Tips:

  • Koftas can be refrigerated for 5 days or freeze for a month.
  • Serve Cabbage Kofta with rice, Roti or Paratha. 
Main Course
Indian
Cabbage Dumpling, Party Food, Patta Gobhi Kofta

Comments

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    Avadhuta Candra Dasa
    April 28, 2021 at 7:08 pm

    Hare Krishna Mataji

    Thank you for all your service.

    I see this recipe serves people, but exactly how many kofta balls does the recipe make?

    Asha S.
    February 8, 2021 at 8:06 pm

    Used less sugar but otherwise followed recipe exactly. Another delicious recipe! Thank you, Manjulaji!

    Didina
    September 1, 2020 at 7:14 am

    I love this recipe but, is there a way to stop the kofta from absorbing so much gravy.

    Madhvi
    June 24, 2020 at 2:33 pm

    Does this recipe require 4 cups or 2 cups of cabbage. In the video you say 4, but, the recipe says 2

    neena shrujan
    September 25, 2019 at 11:10 am

    is it ok to add heavy whipping cream instead of yogurt?

      Manjula Jain
      September 25, 2019 at 1:16 pm

      Neena, that will work

    Punam Paul
    August 28, 2018 at 10:37 pm

    Most of my childhood memory includes getting loud at by my mother, PunamPaul.Com and eat your veggies; however I accustomed pay no heed to that. A. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health.

    Cabbage is particularly one of the world’s most supplement thick vegetables promptly accessible for us to appreciate, wealthy in basic vitamins, for example, C, B6, K, soaked fat, thiamine (Vitamin B1), calcium, press, magnesium phosphorus and a decent wellspring of dietary filaments.

    Be that as it may, I never preferred any cabbage formula other than in noodles.

    This cabbage formula when I attempted at home was not so much valued by my family yet it was extremely yummy as well.Thanks for sharing this delicious preparation.

    Robin
    March 4, 2018 at 4:31 pm

    Looks delicious. Caqn I substitutw the rice flour with gram or almond flour?

    Thanks

      Manjula Jain
      March 8, 2018 at 7:12 pm

      robin gram flour will work

    Didina
    January 12, 2018 at 6:18 am

    Very good and economical. I especially liked the gravy.

    Gaya3 Guru
    May 6, 2017 at 8:09 am

    Simple n easy recipe manjula Ji. Thanks and appreciate your time and effort to make all these available to us. Have tried many recipes from your site and they are all hit always.

    Cherry
    September 10, 2016 at 10:00 pm

    Should we boil the cabbage before making the kofta or directly make it?

      Manjula Jain
      September 10, 2016 at 11:40 pm

      Cherry, No,Cabbage will be cooked when you are frying the kofta.

    Srividhya
    February 24, 2016 at 8:29 am

    Very nice recipe. I tried it and super hit. Thank you so much.

    Krishna Tanmoy
    December 20, 2015 at 5:31 pm

    Mem Mera microwave normal wala h usme cake kaise bnaya.uska temperature kaise set kre. Or kya microwave wale plastic ke brtan me bn skta h

      Manjula Jain
      December 21, 2015 at 9:30 am

      Krishna, I have never used microwave to make cake

    Rita Singhwal
    October 3, 2015 at 5:51 am

    Cabbage ka pani nichodna hai kya, kofta banane se pahle. Kyoki dough kaafi dheela ho gaya tha

    anonymous
    August 24, 2015 at 6:07 pm

    Hello Aunty,

    I tried your aloo baigan sabzi and it was mouth watering, I am not a great cook but all the recipes that I have tried from your website have turned out great….:)

    One quick question, you have fried aloo and baigan, can we make the same thing without frying them? taste would be the same? or could you boil the aloo?

    Sorry for posting the question here, I was not able to post it on aloo baigan recipe page…:)

    anonymous
    August 22, 2015 at 10:03 pm

    Hello Aunty,

    In the ingredient list for gravy you have mentioned 1 tablespoon coriander powder but in the video you mentioned 11/2 tablespoon, please let me know which is the right quantity….:)

      Manjula Jain
      August 22, 2015 at 11:08 pm

      anonymous, thank you for pointing this out it should be 1-1/2 tablespoons, I have made the change in ingredient list

    A kishore kumar
    June 27, 2015 at 9:31 pm

    Hello manjula mam….I wanted to know why paprika is used…does it give any taste or is it added just for colour? And what exactly is red pepper?

      Manjula Jain
      June 27, 2015 at 9:33 pm

      Kishore, just for color

        A kishore kumar
        June 27, 2015 at 9:46 pm

        What about red pepper? What is it?

    manisha
    March 3, 2015 at 11:21 pm

    this is a grt idea to cook cabagge inhi this way…but in ur recipe u told to add gram flour…but u did not mention if it should be added dry or with water. plz inform us..

      Manjula Jain
      March 4, 2015 at 12:30 am

      manisha, dry besan is added to cabbage, cabbage has enough natural water we don’t need to add any more water.

    Ranjani Kartik
    May 5, 2014 at 9:17 pm

    Dear Manjula madam

    The cabbage kofta recipe that I made today turned out really awesome. I have now become ur great fan. There is not one day that I have not gone through ur website and the recipes that u have. My husband really loved the dish and when I told him that the gravy was without onion/garlic. He was really amazed. I was amazed too, where the gravy just tasted like the one with onion and garlic. Thank u very much and I’m looking forward for more of ur recipes.

    rashmi
    April 23, 2014 at 12:16 am

    Very nice,easy,tasty,and delicious kofta….I love it.

    Eileen & Bob
    April 12, 2014 at 2:03 pm

    Dear Manjula…thanks for sharing this delicious recipe. We were using a quite similar cabbage but the mixture never got the right moistness
    🙁 do you have any suggestions? We actually added some beer and it turned out quite good anyways 🙂

    Thank you for a short comment!
    Eileen & Bob

    nurit
    February 8, 2014 at 4:24 am

    thanks for the recipe, it looks amazing! I wanted to ask you, in the video you say 4 cups of shredded cabbage but in the written recipe you write 2 cups. what is the right quantity? thanks a lot!

      Manjula Jain
      February 9, 2014 at 1:01 am

      nurit 4 cups

    Charulata
    January 18, 2014 at 3:41 am

    Thank you so much for this cabbage kofta recipe. I’m gonna try this. My husband is very choosy about vegetable gravies to take with roti. Hope he’ll like it.
    May I cook this in pressure cooker? plz answer……

    Kathy Tan
    December 6, 2013 at 6:14 am

    Wonderful recipe! Delicious!
    Success on first try!

    My dumplings absorbed all its gravy after 1/2 hour. Did 8 do something wrong? Should the dish be like a curry ? Or is this dish a type to be served immediatel
    Please advise.

    Thanks.

      Manjula Jain
      December 20, 2013 at 12:12 am

      Kathy Tan,
      Dish is served may be within an hour, if you need to serve later make the gravy much thinner.

    z
    August 13, 2013 at 10:13 am

    what abt sugar in the ingredients list?

      suman
      November 17, 2013 at 5:05 am

      sugar is for gravy

    Pepper paneer | justlunchideas
    May 9, 2013 at 2:53 pm

    […] i made using recipe from here : https://manjulalive.wpenginepowered.com/2009/04/23/cabbage-kofta/  It’s just tomatoes,besan and […]

    JaiKaliDasi
    April 30, 2013 at 6:24 pm

    Hari Bolo, Manjula Ji!

    Dhanyavad! This recipe is so delicious and will definitely become a regular prasadam in my home.

    Bahut bahut achcha!

    Ram Ram Ji!

    Adivasi
    February 14, 2013 at 12:28 am

    Hi, Manjulaji, I tried this kofta, I added cabbage and carrot. It came out well. My kids liked this. There are very choosy in eating. Thanks for this recipe.

    Anonymos
    February 8, 2013 at 7:50 am

    I tried, koftas did not retain its shape & when i added yoghurt & cooked & added koftas, they broke. Was a flop recipe for me 🙁

    ss
    February 7, 2013 at 7:59 pm

    I followed the recipe exactly and the results was excellent. The whole family liked it

    Laxmi
    January 1, 2013 at 4:07 pm

    Hello Manjulaji,

    I am planning on making this ahead of time for an event.
    as per your suggestion I will make the koftas and refrigerate them
    just before adding to gravy do I have to re-heat in oven? I plan to keep the size as medium- like a table tennis ball

    Happy new Year!

      Manjula Jain
      January 1, 2013 at 9:45 pm

      Laxmi,
      Bring the Koftas to room temperature before adding to boiling gravy then let it cook for about 10 minutes over low medium heat.

    Cabbage Kofta (groene kool dumplings) « elfjeskruid
    October 9, 2012 at 8:02 am

    […] recept en de video van Manjula kunnen jullie hier […]

    Tsula
    September 23, 2012 at 1:47 pm

    Thank you so much for the recipe! I found your excellent cooking videos recently, and was glad to see the written recipe for these koftas here. I cooked some tonight, and they were so delicious. Next time I will make a little more of the gravy, the way my husband was trying to scrape every drop out of the dish. 🙂

    Mindy
    September 22, 2012 at 9:46 pm

    Hi Manjula! I made this tonight for dinner and my family absolutely loved it! My daughter said it was new favorite Indian food. I’d been meaning to make it for some time and I’m so glad that I did. I will definitely be making this again! Thank you so much for your wonderful recipes!

    kalyani
    June 28, 2012 at 5:15 am

    HI MANJULA AUNTY I HAVE TRIED THIS KOFTA IN MY FAMILY EVERYBODY LIKES IT.IT WAS SUPERED THANKS WE WANT TO KNOW MORE RECIPIES.

    rashmi
    May 30, 2012 at 12:32 am

    Hi manjula aunty
    i tried cabbafe kofta everybody in my family liked that.
    thanks for the wonderful receipes you share with us.

    parshottam mathur
    January 29, 2012 at 6:22 pm

    we are going to try Thank you

    Vidhya
    December 28, 2011 at 10:40 pm

    I tried it.. it taste superb!!!! Thanksss for the recipe…

    sita sharma
    September 16, 2011 at 9:00 am

    When I make kofta when I add the yougort , it is the break or dahi fat jaata hai please can u give me suggestion…
    thanks

    sita sharma
    September 16, 2011 at 8:56 am

    hi manjula

    It looks delicious. But when I make kofta when I add the yougort the starting the break or dahi fat jaata hai….. please can you give me suggestion.

    thanks

      ashish
      January 19, 2012 at 6:18 pm

      hi sita, after you add yogurt, add sugar and keep stirring gravy very frequently for approximately 5 minutes. This will solve your problem.

    Heather
    September 11, 2011 at 4:31 pm

    This was fantastic! I am very glad that I tried it!

    Laurie Moore
    September 7, 2011 at 8:22 am

    This recipe was suggested to us by one of our CSA Members and we love it! We have made it several times, once with the addition of grated Onions and once with Ground Pork and every time it has been wonderful. We have also chopped the Cabbage instead of grating it for a different texture and that was great, too! We are going to post it in our eNewsletter to share with all of our Members this week.

    s
    August 26, 2011 at 5:46 am

    this is one of the best veggie kofta’s ive ever tried! No heavy cream, no eggs, no paneer inside, makes them fresh and yummy! thanks manjula, really, your recipes are so light and fresh, even with the occasional frying that really never kills you. before knowing your website, i thought indian food had to have a dose of garlic and onion in everything, making them quite heavy, this recipe just proved the contrary. i made them with carrots and leek as I didnt have cabbage, and they tasted just perfect. im sure you can do it with just about any hard veg you have in your fridge. thanks again 🙂

    amandeep
    May 27, 2011 at 9:43 am

    tried it , it is yummy, thank u for the recipe .

    Claire
    April 24, 2011 at 12:22 am

    Hi Manjula,

    Love your recipes. Can you bake the cabbage koftas instead of deep frying them? And if so…would you recommend sauteing them first? then putting them in the oven to complete the cooking?

    Thanks so much…looking forward to your response.

    C
    April 1, 2011 at 8:47 pm

    hi
    is yougurt is necessary for this..???

    ekta
    March 28, 2011 at 11:22 pm

    I tried this recipe although with a little variation . I was having a little leftover paste of charmagaz. I added this mixture to the gravy at step 4. It was wonderful. Evidence……My husband wants it at the next party menu.

    Darling u r simply AWESOME !!!!!

    THANKS 4 POSTING SUCH WONDERFUL RECIPES.

    Kevin
    March 15, 2011 at 12:15 pm

    Hello Manjula!

    The video says to use 4 cups of cabbage, the written recipe says two cups. I just made the recipe using the four-cup amount, and it turned out correctly, so perhaps the written version of the recipe needs to be changed. (Or maybe I am just lucky!)

    Thank you for sharing your knowledge. I have learned a great deal here because of your generosity.

    susmita
    March 9, 2011 at 10:02 pm

    It’s a very good recipe.I like it….

    Sheetal
    February 22, 2011 at 2:06 am

    I Really Love all Your receipes……Cabbage Kofta i Tried Once …..its just delicious….everybody loved it….thanks 🙂

    Laura
    February 1, 2011 at 9:11 pm

    This is one of the most delicious recipes I have ever tried!
    Manjula, you are a wonderful!

    Khushbir Kadam
    January 23, 2011 at 5:18 am

    Good looking food always invites you…so do yours…and not only it invites to eat but also one inspire to cook it….keep it up…

    amandeep
    January 17, 2011 at 12:52 pm

    HI AUNTYJI, THIS IS ANOTHER ONE OF UR SUPERHIT RECIPES..

    Dania
    January 16, 2011 at 5:16 pm

    Hi Majula,

    I love trying out new recipes and love this recipe especially! It turned out so good the first time I tried it and have made it many times after that. I have even referred my family in Pakistan to try out this one and other recipes from your website.

    Naz
    January 15, 2011 at 1:38 pm

    Hi…..
    i tried this recipe once…and it was so good! everyone loved it!
    I love all ur recipes, they are easy and taste awesome! I have learnt so much from u Manjula aunty…

    Vee
    November 14, 2010 at 3:07 am

    Namaste auntyji

    I tried this preparation today and it came out really well. I am planning to try making koftas with aloo+paneer and zucchini as well.

    Thank you for the clear instructions and the video.

    Rahul
    October 17, 2010 at 3:51 pm

    My kofta’s broke up the first time. I ended up using alot of Besan to make it stay together. Also, I microwaved the cabbage mixture for 20 seconds and it became sticky. That helped to keep the kofta’s together in the oil. I think the mixture needs to be very sticky, enough to where you hear it in your hands.

    Also, i noticed due to your jain faith you did not use Garlic or Onions. I added those ingredients to my recipe and it worked well. I also used shredded carrots in the cabbage mixture.

    ekta
    October 9, 2010 at 1:38 am

    love u aunty, enjoy every dish of yours, thanks for sharing

    nimisha
    September 9, 2010 at 7:57 pm

    Namaste Manjulaji,
    I am a regular visitor. I tried cabbage kofta today and it came out really good. My cabbage used to go bad often since cabbage head is usually very big in size and my husband won’t eat it more than once in a week. Now I can make cabbage koftas and freeze them. Thanks for this great recipe. One question: Do you use any appliance for shredding??
    Thanks

    Payal
    August 13, 2010 at 4:24 am

    Hello aunty,

    Just one question…wat is the difference between baking powder and baking soda …..and for wat purposes these are used ?

    Teena
    July 27, 2010 at 12:06 pm

    The light on your working surface is bright and perfect for viewing the preparation. Excellent camera focus on the dish and ingredients. The finished dish could not be viewed at a distance from the camera. However it is always good to hear and see you teach us. A pleasure to watch you in action!

    Padma
    July 19, 2010 at 5:01 pm

    Thank you aunty. I am wasn’t born in India but is married to a South Indian, hence, Indian cooking seemed really hard until I discovered your website. Thanks for simplifying even the most complicated recipes. I can now cook and take the guess work out. Thanks again.

    `sajila saeed
    June 27, 2010 at 1:54 pm

    Hi there sister youare amazing always loved cooking and i have learnt so much more from watching you on utube grate recipes thanks again

    dipika
    June 26, 2010 at 11:43 pm

    Thanks for the great receive. I love cooking and always looking forwardto more recepives please provide some international food receives. You are the best.

    harsha
    June 20, 2010 at 10:44 am

    hi aunty,
    thanks for the great website.u really remind me of my grandma..she used to make such good recipes…its feels as if she herself is teaching me these recipes..i used to get so scared of cooking but now its all so easy ..thanks to you again.

    mona
    June 19, 2010 at 8:27 am

    hi mrs Manjula,

    your website is awesome and ur cooking demos look great, i havent tried any of your recipies yet.

    i wanted to ask u abt few ingredients like asofetida and cayene pepper, if i miss those will the recipe turn different,coz i have the usual red chilli powder.

    thannks a lot for such a wonderful job.

    anuradha sinha
    May 21, 2010 at 10:22 am

    Thank you for the hard work. i really appreciate the initiative taken to make indian cooking simple and easy .well done ! keep it up!

    Niharika
    May 1, 2010 at 12:38 pm

    Hi manjula aunty
    I tried this recipe today..and it was delicious..Thanks a lot for sharing these wonderful recipes with us.

    sUDHA
    April 22, 2010 at 4:47 pm

    Can I make Kofta with Maida and rice flour?

      Manjula Jain
      April 23, 2010 at 12:24 am

      Hi Sudha,
      Try it and let us know how it was.

    navdeep
    March 14, 2010 at 8:18 am

    hi aunty…..

    one of the best thing about yur recipes are you present the way it becomes very easy to cook n allmost things are always availble at home easily……thank u

    Regards navdeep

    Pupia
    March 11, 2010 at 10:36 am

    Can you please make some vegetraian Chinese food in Indian style..spicy but really nice like you eat in India. This would make alot of people try the dishes. What do you say….
    Thank you very much…Pupia.

    Mira Dutta
    March 5, 2010 at 11:07 pm

    Hi Didi, I am so pleased about your kitchen. I have learned how make several Indian sweets which I do not know like rasgulla, gulab jamun, chhana sandesh.
    Thanks a lot.

    deepu varghese
    March 1, 2010 at 5:15 am

    your cooking are simple , tasty and all your dishes are really great it brightens our bachelor life with thanks

    kavitha
    February 10, 2010 at 10:45 pm

    Hi Aunt,

    Thanks for helping me to cook well. After my second baby i gained lot of weight. would u please help me to cook food with less oil and lots of green veggies.

    Thank u

    RITU ROONGTA
    January 19, 2010 at 4:30 am

    HELLO AUNTIE,can u tell me how to make mix veg.

    Ami
    January 10, 2010 at 12:18 pm

    I love your cooking videos. I can’t wait to make this cabbage kofta curry. You make cooking sound so simple. Many people have made fun of my cooking. Hopefully things will change now. Thanks a lot.

    cindy
    January 3, 2010 at 9:22 pm

    I love all your recipes! You make indian dishes look so simple! is curd yogurt?

    Santhi
    December 8, 2009 at 2:56 pm

    Hi Ma’m,

    Please update the website with the right amount of cabbage Kofta – The video says 4 cup whereas the web site says 2 cups. Regards,
    S

    sonam
    December 1, 2009 at 7:33 am

    Hi

    Would please show us how to make lauki kofta as i am able to make cabbage kofta but not lauki kofta.

      Manjula Jain
      December 1, 2009 at 9:37 am

      Hello Sonam,
      For lauki kofta shread the lauki and squeeze most of the water out which you can use for gravy.

    marina
    November 27, 2009 at 4:21 am

    I saw your video clipping of Cabbage Kofta. Is yogurt is curd. I want to try the recipe

    smita shah
    November 6, 2009 at 12:52 pm

    dear manjulaji,
    i’m enjoying all your jain recipe since it’s hard to find good jain rest. in usa.
    i was wondering why do we need to add besan before we add tometo puree in oil? would you pleas let me know.
    thanks very very much.
    smita

      Jaya
      November 7, 2009 at 5:12 am

      It is based on the French cooking method of making a “roux”, or thickener. Add flour/besan to butter or oil and THEN add the liquid. Only then will the mixture thicken. Google “roux” for more info.

    chinmayee says
    November 4, 2009 at 9:24 am

    Hello Manjula Aunty ……………………………

    How r u. Hope so fine…………………

    I went thru most of ur receipes and dowlanded thru u tube. I tried preparing some of them, they were really delicious, still I want to know more receipes. Kindly add more and more varieties .

    bye.

    Amrit Kaur
    October 21, 2009 at 5:50 pm

    Manjula Auntie i absolutely LOVE your website!

    Thanks to you I can make subji! My parents are so proud!

    Thank you so much!!

    Sri
    October 19, 2009 at 1:17 pm

    Dear Manjulaji,

    I tried this recipe and it came out really good. Thank you very much for posting these recipes.

    Aparna
    October 15, 2009 at 12:33 pm

    Hello Manjula,

    Please can you post a recipe to make aloo methi..

    raj
    October 6, 2009 at 2:17 pm

    hi

    I invited friends for dinner and I ‘m planning to make this recipe. If i make this dish ahead(say, in the morning), won’t the koftas get mushy by evening? If so, when do i put koftas in the gravy so they stay firm?

      Manjula Jain
      October 6, 2009 at 9:22 pm

      Hi Raj,
      add the kofta in gravy but do not boil. heat well before serving.

    Velina
    October 5, 2009 at 4:46 am

    Hi Manjula,
    I’m new to your website, I enjoy what I’ve seen, they are very simple and looks really nice. I can even taste them without trying.

    However I will try them and keep watching your website.

    You look good for 61, Congratulations!

    I’m not far behind.

    Velina

      Velina
      October 5, 2009 at 4:47 am

      Manjula I forgot to mention that you have a lovely family too.

      velina

    SoVi
    October 4, 2009 at 5:22 pm

    Hi,
    Thank you for this great recipe. Is there any substitute for ‘yogurt’? I don’t eat yogurt and trying to find some replacement…(FYI, I do eat dairy products.)

      Manjula Jain
      October 4, 2009 at 8:49 pm

      Hello Sovi,
      If you don’t take yogurt just do without but if you do take milk add few 1/4 cup of cream the time you are adding the kofta. Good luck and Enjoy!

    Simran
    September 25, 2009 at 4:05 am

    Hi Maanjulaji,

    Request to give the recipe for soya bean chaap. Thank you

    Regards,
    Simran

    S Divya
    September 22, 2009 at 8:48 am

    Hi Maanjulaji,

    Request to give the recipe for Bhaigan Bharta. Thank you 😉

    Regards,
    Divya

    Linda
    September 21, 2009 at 1:06 pm

    Hi,

    I just googled ‘kofta’ and happily found your site today! As it happened I had all the ingredients to make the cabbage kofta and it was the best kofta I have ever eaten. My family is vegan, so I used soy yogurt, instead of the dairy-based one. I look forward to making many more of your dishes. Your step-by-step videos are like a personal cooking class. Your confident, yet modest, ways come across in your presentations, and make me smile!

    Thank you.

    Linda

    Sandhya
    September 14, 2009 at 6:36 pm

    Dear manjulaji

    I tried ur cabbage kofta recipe and it was a superhit!! my hubby loved it. Please teach us how to make vegetable puffs.

    Cindy
    September 13, 2009 at 12:47 pm

    Fantastic!!! I didn’t have gram flour so used a mixture of wheat and white. It came out great. I am sure it would be even better with gram flour. (I just have to locate a store that carries it)

      Jaya
      September 13, 2009 at 1:26 pm

      Gram flour is also called “Besan” (pronouce as BAY-sun) which is the more common word for it in Indian grocery stores. Gram flour/Besan is flour made from finely ground dry chickpeas.

      Hope you can find it. The flavor is nice and it’s rich in protein.

    Nidhi
    September 8, 2009 at 3:42 pm

    Hi,

    The written recipe says 2 cups of shredded cabbage and in the video Manjulaji says 4 cups of shredded cabbage. I’d like to know which one is correct.

    Thanks

      Sandhya
      September 14, 2009 at 6:38 pm

      u dont have to worry abt the quantity of cabbage. i cut 3/4 of the cabbage and shredded them

    Om.
    September 2, 2009 at 11:27 am

    Aunt Manjula,
    Please post paneer kofta recipe as well.
    I flattened the patties and shallow fried (with a little oil, on on stick pan), it came out fine.
    Thanks,
    Om

    poonam
    September 1, 2009 at 10:25 am

    hiiii
    i tried this recipe for lunch.and it was too tasty
    thanks

    shweta
    August 25, 2009 at 2:59 pm

    hi auntyg what part of india are you from and what style is your cooking . i like so much thanks shweta

    Astra
    August 23, 2009 at 10:33 am

    The cabbage kofta came out good. I put some onion and garlic in the dumplings. Could I bake the dumplings

    Ikjot
    August 12, 2009 at 9:53 am

    Hello Manjula aunty, see for the fruit cream can i put one cup of cool whip or can i put something else. Please reply back!!!!!!!!!!!

    Nittu
    August 12, 2009 at 8:29 am

    Hi Aunty ji
    I made cabbage kofta ..it was yummy,but my koftas were so tender when i wanted to serve it was breaking…can u tell me y?

    Padma
    August 4, 2009 at 3:21 am

    Hello Auntuji,
    Can we steam the dumplings instead of frying them? That way there wil be little less oil in the dish, but wil it taste good?
    Thanks in advance aunty..

      Manjula Jain
      August 4, 2009 at 4:11 pm

      Hi Padma, steaming will work fine.

    indhu
    July 5, 2009 at 7:03 am

    what is the difference between red chilli powder and paprika powder?

    Bela
    June 12, 2009 at 10:42 am

    Hi Aunty,
    I love your web site, i tried cabbage coftas, it was really great, everybody love in my family. Thank you so much

    Jaya
    June 9, 2009 at 9:48 am

    Use the same kind of grater/shredder you would use to shred potatoes. In the stores they call it a “box grater” or can also be called a hand grater. You can also use the shredding blade and do it in a food processor.

    The blender or mixer for the tomatoes can be ANY electric kitchen type appliance with a blade at the bottom. Go to any kitchen supply store and they are not too expensive. Even Wal Mart carries these utensils if you are in the US.

    Jyoti
    June 9, 2009 at 7:05 am

    Auntiji, how did you shred the cabbage and what blender do you have for the tomatoes ? Appreciate your everybody home recipes.

      Jaya
      June 9, 2009 at 1:18 pm

      Jyoti, see my reply above. Also to better manage the grating of the cabbage, cut the cabbage into quarters first and cut off the thick pieces and discard.

      OR, you can use a sharp knife and cut the cabbage very finely instead of using a grater/shredder.

    S.ATWAL
    May 28, 2009 at 4:50 pm

    Hi Aunty

    Can you show your views how to make it with cauliflower in a cream sauce as well? I love all your recipe they are fantastic! because I have family members who are vegetarians due to their religious beliefs. However I am not so I can’t serve them meat dishes, your website provides me with new and fresh recipes every time I visit your site.

    Thanks for your wonderful recipes and god bless you and your family.

    Cheers
    S.Atwal

    muthu
    May 21, 2009 at 4:01 pm

    Hi,
    In video u said 4 cups of cabbage but in the ingredients you written as 2 cups. Tell us which one is correct?

      Jaya
      May 22, 2009 at 6:03 am

      Follow what she says from the video when there is a difference between the video and written recipe.

        muthu
        May 22, 2009 at 10:56 am

        Thank you Jaya

    Kum
    May 19, 2009 at 11:15 pm

    Hello,

    The quantity of cabbage mentioned in the video is 4 cups but in the ingredients list it is 2 cups. Please clarify

      madhuri
      May 28, 2009 at 7:25 am

      AUnty ji, The koftas are awesome.I tried yesday.But did 2 mistakes by not measuring the qnty of cabbage cups and added salt first instead of last and that made me difficult to make koftas shape… The taste was excellent though.Im trying to plan to cook it again soon.

    Rakhi
    May 18, 2009 at 2:11 pm

    Thanks a ton for sharing your recipes , videos makes it even more easier to understand. Thanks again.

    Jayanti Das
    May 15, 2009 at 4:46 am

    Thanks a lot for such a wonderful recipe, i have learnt so many items from you and succeeded in making delicious food for my family

    smita
    May 13, 2009 at 3:02 pm

    Anty,

    Thank you very much for sharing your recipes with us,All the recipes are simple and super delisious.

    sunita
    April 26, 2009 at 9:16 am

    hi aunty,

    this was an exallent recipe i`ve made koftas earlier but this was really tasty thanks for sharing

    Jain
    April 24, 2009 at 7:27 pm

    Manjula, if you could add “smell-o-vision” to your recipes, you could conquer the world! Your website and videos are wonderful! Thank you for so much inspiration!

    aditi
    April 24, 2009 at 5:32 am

    Excellent recipe. Very easy to make and is also very healthy. Thanks for sharing this wonderful yummy recipe.

    Pineapple Cake Trials And Errors | Manjula's Kitchen | Indian Vegetarian Recipes
    April 23, 2009 at 1:17 pm

    […] Blog | Forum | FAQ | Contact  « Eggless Pineapple Cake Cabbage Kofta […]

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