Cabbage Kofta

Cabbage Kofta

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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people


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
  • 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



  • 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.


Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.
  • Koftas can be refrigerated for 5 days or freeze for a month.
  • Serve Cabbage Kofta with rice, Roti or Paratha. 
Keyword Cabbage Dumpling, Party Food, Patta Gobhi Kofta
Tried this recipe?Let us know how it was!

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140 thoughts on “Cabbage Kofta

  1. 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?

  2. 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.

  3. 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…:)

  4. 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….:)

  5. 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?

  6. 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..

  7. 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.

  8. 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

  9. 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!

  10. 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……

  11. 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.


  12. 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!

  13. 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!

  14. 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. 🙂

  15. 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!

  16. 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.

  17. 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 🙂

  18. 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.

  19. 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 !!!!!


  20. 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.

  21. 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.

  22. 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…

  23. 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.

  24. 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.

  25. 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??

  26. 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!

  27. 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.

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

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

  30. 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.

  31. 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.

  32. 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

  33. 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.

  34. 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.

  35. 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

  36. 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.

  37. 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.

    1. 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.

  38. 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 .


  39. 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?

  40. 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.


  41. 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.)

  42. 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.


  43. 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)

    1. 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.

  44. 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.


  45. 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..

  46. 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.

    1. 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.

  47. 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.


    1. 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.

  48. 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!

  49. Pingback: Pineapple Cake Trials And Errors | Manjula's Kitchen | Indian Vegetarian Recipes

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