Kutchi & more · From other cooks · Kutchi Bhatia
Kobi ja Muthia
Steamed cabbage dumplings
Cabbage and flour rolls, steamed, sliced and tossed in a sesame tempering until lightly crisp.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the muthia
For the tempering
For the garnish
Method
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Mix the flours with the oil, salt, sugar, soda and hing. Salt the cabbage and let it rest for .
Work the cabbage, yoghurt and ginger-green chilli paste into the flour to make a firm dough. Shape it into two rolls.
Steam the rolls for . Let them cool, then slice into 2 cm pieces.
Heat the oil, add the mustard seeds, sesame seeds, red chillies, curry leaves and hing, then add the slices and fry until lightly crisp. Garnish and serve with green chutney.
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Nutrition
EstimatedPer serving
260 kcal
- Protein
- 8 g
- Carbohydrate
- 35 g
- Fat
- 11 g
The recipe serves 4–6.
Whole recipe
1,320 kcal
- Protein
- 41 g
- Carbohydrate
- 173 g
- Fat
- 56 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Rushina Munshaw Ghildiyal, “Jumaelay Halo! Kutchi Bhatia Cuisine”.
See the original recipe