Indian Cabbage Patties Recipe

Name: Indian Cabbage Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried red chiles, stemmed and seeded; 1 cup fresh grated coconut; 1 cup rice flour; 1/2 cup gram flour (chickpea flour); 1 tablespoon tamarind, or as needed; 4 tablespoons coriander seeds; 1 tablespoon skinned split black lentils (urad dal); 1 tablespoon asafoetida powder; 1 medium head cabbage, shredded; 1 pinch salt to taste; 1 pinch white sugar, or to taste; oil for frying

Servings: persons

2 dried red chiles, stemmed and seeded
1 cup fresh grated coconut
1 cup rice flour
1/2 cup gram flour (chickpea flour)
1 tablespoon tamarind, or as needed
4 tablespoons coriander seeds
1 tablespoon skinned split black lentils (urad dal)
1 tablespoon asafoetida powder
1 medium head cabbage, shredded
1 pinch salt to taste
1 pinch white sugar, or to taste
oil for frying

1
Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender.
2
Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary.
3
Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine.
4
Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.
5
Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.

265

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 dried red chiles, stemmed and seeded, 1 cup fresh grated coconut, 1 cup rice flour, 1/2 cup gram flour (chickpea flour), and more.

Yes, Indian Cabbage Patties falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Cabbage Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions