Prep Time: 40 minutes
Cook Time: 35 minutes
For the dough:
- Gram Flour (Besan): ¾ Cup
- Semolina (rava / sooji); ¼ cup
- Cabbage: finely shredded, 3 cups
- Salt: 1 ½ Teaspoon or to taste
- Baking soda: ¼ teaspoon
- Ginger: ½ teaspoon paste or crushed
- Green chili: ½ teaspoon paste or crushed
- Red chili powder: ¼ Teaspoon
- Turmeric Powder: ¼ Teaspoon
- Garam masala powder: ¼ Teaspoon
- Aamchur powder: ¼ Teaspoon
- Cumin powder: ¼ Teaspoon
- Milk Cream: 1 tablespoon
- Water: As required
- Oil: 1 Tablespoon
- Oil: 1 tablespoon
- Curry leaves: 6-8
- Dried red chili: 1
- Mustard Seeds: 1 Teaspoon
- Green chilies: 3-4, cut each, length-wise in to 2 pieces
- Mix all the dough ingredients. Knead a stiff dough. If required then only use water for kneading.
- Roll the dough to 1-inch diameter and 5-6 inch lengthy solid cylinders as many you can make. Grease using 1 tablespoon oil.
- Steam in high flame for 30 minutes. Flip the sides after 15 minutes using a tong or spatula.
- Take out the cylinders and let it cool for 30 minutes.
- Cut each cylinder vertically into 2 pieces and then horizontally 5-6 Pieces.
- To prepare the tempering, heat oil in a pan, add curry leaves and mustard seeds. Once the seeds are cracked, add chilis. Stir. When chilies are fried, add the steamed cabbage pieces and cook for 2-3 minutes.
- After steaming the cylinders, you may cut them into ½ inch thick circles and deep fry or shallow fry.