Cabbage kofta Kadhi (Cabbage Fritters in Yoghurt Sauce)

      
          Koftas are generally fried fritters made of  chickpea flour and different veggies. Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both kofta and kadhi to come up with my version of this yummy cabbage kofta kadhi. As this humble veggie is not too popular with many, this particular dish, when served, will be a sure hit. 

          The kadhi is light in the stomach and I fried the koftas in a paniyaram chatti for a healthier version with very little oil. So enjoy this melt-in-the-mouth koftas dunked in a mildly spiced kadhi with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapatti for a great comfort meal.

Kofta - 

• 1 & 1/2 cups cabbage, shredded & steamed
• 1/3 cup gram flour / besan
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander roots, chopped
• 2 tbsp. fresh grated coconut
• salt to taste
• 1/2 tsp. carom seeds / ajwain, crushed
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• pinch of baking soda
• 2 tbsp. oil or as required

Kadhi - 

• 1/2 cup yoghurt
• 2 tbsp. gram flour / besan
• 3 & 1/2 cups water
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida / hing
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. coriander leaves to garnish
• pinch of red chili flakes & a drizzle of pickle oil to garnish

          Kofta - In a bowl, combine all the mentioned ingredients (except oil) to make a soft dough. Add water accordingly. Make equal sized balls out of the dough and keep aside. 

          Heat oil in a paniyaram chatti and fry them, few at a time, on both sides till well browned. Drain and keep aside.

          Kadhi - Whisk together yoghurt, gram flour and water. Keep aside. In a small bowl, mix ginger-garlic paste and all the dry spices along with some water to form a paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Now add the paste and sauté till the oil separates.

          Add the whisked yoghurt and bring it to a boil. Simmer on a low flame till the consistency thickens to a desired consistency. Be sure to stir at intervals. When done switch off the flame.

          To serve, ladle the kadhi in a bowl and arrange the prepared koftas over it. Garnish with coriander leaves, red chili flakes and pickle oil. Enjoy with any form of rice or Indian bread.