Cabbage Muthia

Hello, my foodie friends.......as the monsoon is in full swing we always crave some Pakodas and Bhajiyas with our evening cup of tea. I like to sit in my balcony having a cup of chai with some fried stuff and yes playing my favorite monsoon songs in the background. That's my way to enjoy monsoons and relax. 

We all love Pakodas and Bhajiyas whether it's Aalu Pakoda, Pyaz Pakoda, Paneer Pakoda, Fish Pakoda, Chicken Pakoda, and the list goes on and on...........especially if you ask me I can't control myself whenever I see them and forget everything about calories-diet, that much I love Pakodas. 

If you're health-conscious or you regularly monitor your diet then having Pakodas and Bhajiyas is not a good idea. But, kya kare......Dil hain ke manta nahi !! If you want to relish those Bhajiyas with the khatti-meethi chutney without the guilt then needless to worry I have a very good option available for you.

Today's recipe is Cabbage Muthiya which is a very healthy alternative to the regular fried kind of stuffs and you can enjoy them even freeze them for you 8-10 days. So, whenever you want to enjoy your evening tea with a snack take them out of the freezer, pop them in the microwave and give them a nice tadka. Ta Da......your healthy and delicious alternative to Pakodas is ready.

Cabbage Muthias are very easy to prepare but require little bit of prep work but you can do it beforehand and serve them as and when required. So, without any further ado let's begin with the recipe:

Ingredients:

1. Cabbage (grated): 1 cup

2. Wheat Flour: 1/2 cup

3. Semolina: 1/4 cup

4. Gram Flour: 1/4 cup

5. Baking Powder: 1/4 tsp

6. Red Chilli Powder: 1 tsp

7. Turmeric Powder: 1/2 tsp

8. Cumin Powder: 1 tsp

9. Ginger-Garlic Paste: 1 tbsp

10. Salt: to taste

11. Oil: tbsp

12. Coriander Leaves (for garnishing)

For Tadka:

1. Mustard Seeds: 1 tbsp

2. Sesame Seeds: 1 tbsp

3. Asafoetida: 1 tsp

4. Curry Leaves: 20-25

5. Dry Red Chillies: 2

Method:

1. In a bowl add grated cabbage, wheat flour, semolina, gram flour, salt, cumin powder, red chili powder, turmeric powder, baking powder, ginger-garlic paste, and oil. 

2. Mix everything well and form a dough. There's no need to add water as cabbage has enough moisture in it.

3. Divide the dough into equal portions and form cylindrical shapes.

4. Grease a plate with oil and place the muthiyas.

5. Boil water in a pan and carefully place the plate on a stand.

6. Cook the muthiyas for 15 minutes on med flame.

7. Once done check the muthiyas with a toothpick. If clean then take out the muthiyas otherwise cook for another 5 minutes.

8. Once they cool down cut them into circles and keep them aside.

9. For making the tadka heat oil in a pan and add asafoetida, mustard seeds, sesame seeds, dry red chilies, and curry leaves. Fry the tadka for a minute.

10. Add the prepared cabbage muthiyas in the pan and fry them on med flame until golden-brown in color.

11. Once done take them out on a plate and serve them with ketchup. 

12. Garnish the Cabbage Muthiyas with chopped coriander leaves. Enjoy!!

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