Ingredients:
Cabbage Leaves – 12, large
Potatoes – 1/2 cup, boiled and mashed
Peas – 1/2 cup, boiled
Paneer – 1 to 1 1/2 cups, crumbled
Pepper Powde – 1/2 tsp
Lemon Juice – 1 tblsp
Bread Crumbs – 1 cup
Salt to taste
Oil for frying
For Batter:
Flour – 4 tblsp
Salt – 1/4 tsp
Water – 1 cup
Chop very fine:
Onion – 1, large
Green Chillies – 3
Mint Leaves – few
Coriander Leaves – few
Broil and Powder:
Cumin Seeds – 1 tsp
Cloves – 3
Cinnamon – 1/2 inch piece
Cardamom – 3 small
Method:
1. Boil water with some salt.
2. Immerse cabbage leaves, 2 at a time, cover and cook for 3 to 5 minutes.
3. Drain, remove and set aside. Blanch all leaves.
4. Heat 2 tblsp oil, add chopped onion and chillies, fry till onion turns light brown.
5. Add mashed potatoes and peas, fry for 1 to 2 minutes.
6. Add freshly powdered garam masala, salt, chilli powder and paneer.
7. Continue frying for 2 to 3 minutes, remove from fire.
8. Add chopped herbs, lemon juice, mix thoroughly and cool.
9. Divide filling into 12 portions.
10. Keep the blanched cabbage leaf on a plank and carefully remove core of the leaf very thinly by slicing it.
11. Put one portion of the stuffing on one edge and roll carefully turning in the edges gently.
12. Prepare batter by mixing all the ingredients, beat to a smooth paste.
13. Dip each roll in this, roll in bread crumbs and shallow fry, carefully turning it over when one side is done.
14. Arrange rolls on a plate, garnish with mint.
15. Serve hot with ketchup.
