Patta Gobhi Cutlet Recipe | Cabbage Cutlet Recipe | How to make Cabbage Cutlet – Step By Step with Images and Video.
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Craving a crispy, flavorful, and wholesome snack? Try Patta Gobhi Cutlet—a delicious twist on traditional cutlets made with finely chopped cabbage, aromatic spices, and a crispy sooji coating. These golden, crunchy cutlets are packed with the goodness of fresh coconut, ginger, and tamarind, giving them a unique and irresistible taste.
Perfect for tea-time snacks, party appetizers, or even as a light meal, these cutlets are easy to make and require minimal ingredients. The best part? They’re shallow-fried, making them a healthier yet equally indulgent treat!
In this recipe, I’ll guide you step by step to create crispy, golden Patta Gobhi Cutlets at home with simple ingredients and an effortless method.
So, let’s get started and make this mouthwatering snack together! 🌿✨
Ingredients of Patta Gobhi Cutlet Recipe
Patta Gobhi Cutlet Recipe Video
Patta Gobhi Cutlet Recipe | Cabbage Cutlet Recipe | How to make Cabbage Cutlet
Materials
- Cabbage – 1 pcs
- Salt
- Coconut – 1 cup
- Ginger – 1 inch
- Imly
- Red Chilli Powder – 2 tsp
- Turmeric – 1 tsp
- Coriander Powder – 1 tbsp
- Cumin Powder – 1/2 tsp
- Chopped Onion – 1 pcs
- Chopped Coriander Leaves
- Rice Flour – 1/2 cup
- Semolina/ Rava/ Sooji
- Oil
Instructions
- Prepare the Cabbage – Take one fresh cabbage, finely chop it, and wash it thoroughly under running water to remove any impurities. Once cleaned, transfer it to a large mixing bowl.
- Salt and Rest – Sprinkle a little salt over the chopped cabbage and mix well. Let it rest for about 5 minutes. This process helps release excess moisture from the cabbage, making it easier to shape the cutlets later.
- Squeeze Out Excess Water – After 5 minutes, take small portions of the cabbage in your hands and squeeze out as much water as possible. Removing excess moisture ensures that the cutlets hold their shape while frying. Set the squeezed cabbage aside.
- Prepare the Spice Paste – In a grinding jar, add 1 cup of chopped fresh coconut, 1-inch piece of peeled ginger, a small piece of tamarind, 2 teaspoons of red chili powder, 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and ½ teaspoon of cumin powder. Grind everything together into a coarse paste without adding water. This masala will give the cutlets a rich and flavorful taste.
- Mix the Ingredients – In a large mixing bowl, combine the squeezed cabbage with 1 finely chopped onion, the prepared masala paste, and a handful of freshly chopped coriander leaves. Add ½ cup of rice flour, which helps bind the mixture together.
- Season and Shape the Cutlets – Add salt as per taste and mix everything well using your hands. Knead the mixture until it holds together like a soft dough. Take small portions of the mixture and shape them into round or oval tikkis (cutlets), pressing them gently between your palms.
- Coat with Semolina (Sooji) – Take some sooji (semolina) in a plate. Roll each cutlet in the sooji, ensuring an even coating on all sides. This step adds an extra crispy texture to the cutlets when fried.
- Heat the Oil for Frying – Place a pan on medium heat and add enough oil for shallow frying. Allow the oil to heat well before adding the cutlets. To check if the oil is ready, drop a small piece of the mixture into the oil—if it sizzles and rises to the top, the oil is hot enough.
- Fry the Cutlets – Gently place the prepared cutlets into the hot oil, making sure not to overcrowd the pan. Fry them on medium heat, flipping occasionally, until they turn golden brown and crispy on both sides. This process usually takes about 4-5 minutes per batch.
- Drain and Serve – Once the cutlets are evenly golden and crispy, remove them from the oil using a slotted spoon. Transfer them onto a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining batches.
- Enjoy Your Crispy Patta Gobhi Cutlets – Your delicious and crispy Patta Gobhi Cutlets are now ready to be served! Enjoy them hot with green chutney, tomato ketchup, or a side of yogurt for a perfect snack or appetizer.
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Patta Gobhi Cutlet Recipe – Step By Step
1: Prepare the Cabbage – Take one fresh cabbage, finely chop it, and wash it thoroughly under running water to remove any impurities. Once cleaned, transfer it to a large mixing bowl.
2: Salt and Rest – Sprinkle a little salt over the chopped cabbage and mix well. Let it rest for about 5 minutes. This process helps release excess moisture from the cabbage, making it easier to shape the cutlets later.
3: Squeeze Out Excess Water – After 5 minutes, take small portions of the cabbage in your hands and squeeze out as much water as possible. Removing excess moisture ensures that the cutlets hold their shape while frying. Set the squeezed cabbage aside.
4: Prepare the Spice Paste – In a grinding jar, add 1 cup of chopped fresh coconut, 1-inch piece of peeled ginger, a small piece of tamarind, 2 teaspoons of red chili powder, 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and ½ teaspoon of cumin powder. Grind everything together into a coarse paste without adding water. This masala will give the cutlets a rich and flavorful taste.
5: Mix the Ingredients – In a large mixing bowl, combine the squeezed cabbage with 1 finely chopped onion, the prepared masala paste, and a handful of freshly chopped coriander leaves. Add ½ cup of rice flour, which helps bind the mixture together.
6: Season and Shape the Cutlets – Add salt as per taste and mix everything well using your hands. Knead the mixture until it holds together like a soft dough. Take small portions of the mixture and shape them into round or oval tikkis (cutlets), pressing them gently between your palms.
7: Coat with Semolina (Sooji) – Take some sooji (semolina) in a plate. Roll each cutlet in the sooji, ensuring an even coating on all sides. This step adds an extra crispy texture to the cutlets when fried.
8: Heat the Oil for Frying – Place a pan on medium heat and add enough oil for shallow frying. Allow the oil to heat well before adding the cutlets. To check if the oil is ready, drop a small piece of the mixture into the oil—if it sizzles and rises to the top, the oil is hot enough.
9: Fry the Cutlets – Gently place the prepared cutlets into the hot oil, making sure not to overcrowd the pan. Fry them on medium heat, flipping occasionally, until they turn golden brown and crispy on both sides. This process usually takes about 4-5 minutes per batch.
10: Drain and Serve – Once the cutlets are evenly golden and crispy, remove them from the oil using a slotted spoon. Transfer them onto a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining batches.
11: Enjoy Your Crispy Patta Gobhi Cutlets – Your delicious and crispy Patta Gobhi Cutlets are now ready to be served! Enjoy them hot with green chutney, tomato ketchup, or a side of yogurt for a perfect snack or appetizer.
You can also read this post in Hindi and Marathi.
