Punjabi Cabbage maharajah Recipes

How to Prepare / Make / Cook - Cabbage maharajah ?

5 small cabbages. 2 tblsps. Gram flour. 1 small potato. Boiled and mashed to a very smooth paste. 2 tblsps. Tomato chutney, ketchup or pureed tomatoes. 1 tsp. Ground cumin seeds. Handful of coriander leaves. A few mint leaves. 2 green chillies. Salt and chilli powder to taste. Pinch of baking powder. 1 tiny onion. 1 tblsp. Mango powder. ½ -inch piece ginger.

grind coriander, mint, chillies, ginger and onion to a very fine paste. Blend together the ground paste with flour along with the rest of the above ingredients with the exception of cabbages. Then add enough water to form a thick batter. Now wash the cabbages, shake them dry and open their leaves carefully with your fingers, being careful not to break them. Apply the batter in a thin layer on each leaf, close the leaves and then pass a thick needle through the cabbage. The needle will help keep the cabbage close. Heat enough ghee for deep frying to smoking and put the cabbages in it. Lower heat and fry on a gently fire till they turn pale gold in colour. Serve piping hot with raw tomato rings, cucumber rings and rings of boiled beetroots.

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