cabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadi

cabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadi with detailed photo and video recipe. a traditional and flavoured gujarati snack recipe made with tender cabbage leaves. basically an alternative recipe to the popular colocasia leaves based paatra recipe made with similar ingredients. colocasia leaves are more seasonal and found in monsoon season whereas cabbage leaves are available across the season.

cabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadi with step by step photo and video recipe. paatra recipes or pathrode recipe is a common snack recipe made across western and southern india. in western india, the masala or stuffing is made with besan, but in south india it is made with fresh coconut. typically it is made with colocasia leaves or arbi leaves, but it can also be made with other leaves and cabbage paatra recipe is one such option.

i have already shared the traditional pathrode recipe made with arbi leaves. i had already decided the next post should be gujarati style with besan. however, i was not having access to the colocasia leaves and hence i thought of posting an alternative to it. cabbage leaves were an ideal solution as you can easily roll and slice it like a pinwheel. moreover, it is not a seasonal vegetable and can be used at any time of the year to prepare it. in addition, here in this recipe, i used chickpea flour, whereas you can use fresh coconut as an alternative. you may refer my previous post as a reference to prepare the masala and use it as shown here in this post.

furthermore, i would like to add some more tips, suggestions and variations to cabbage alu vadi recipe. firstly, you need to choose a tender and fresh cabbage for this recipe. you should be able to easily peel the leaves without damaging it. if it is not fresh, it may turn brittle and crack while handling it. secondly, the recipe is ideally made with green cabbage, but you can choose other cabbage variation. also, try to but a whole cabbage and the half cabbage is of no use for this recipe. lastly, once the pinwheel paatra’s are steamed, you can either pan fry as a whole. the other option is to finely chop it and add the tadka mixture as shown in this recipe.

finally, i request you to check my other related snacks recipes collection with this post of cabbage paatra recipe. it mainly includes my other related recipes like cabbage vada, cabbage pakoda, aloo ke kabab, aloo paneer tikki, aloo bhujia, aloo manchurian, chekkalu, aloo chaat, nippattu, aloo chop. further to these i would also like to highlight my other related recipe categories like,

• breakfast recipes
• street food recipes
• no onion no garlic recipes

cabbage paatra video recipe:

recipe card for cabbage alu vadi recipe:

how to make cabbage paatra with step by step photo:

1. firstly, remove the core of large cabbage and separate the leaves.
2. soak the leaves in hot water until it turns flexible.
3. now in a small bowl take 2 cup besan, 2 tbsp rice flour, ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and  ½ tsp cumin powder.
4. also add ½ tsp garam masala, ¼ tsp ajwain, pinch hing and 1 tsp sesame.
5. further add 1 tsp ginger paste, 1 tsp chilli paste, ¼ cup jaggery, 3 tbsp tamarind pulp, 2 tbsp oil and ¾ tsp salt.
6. add water as required to prepare a smooth batter.
7. now take blanched cabbage and remove hard part of the leaf.
8. spread prepared besan batter generously.
9. place another leaf on top and start spreading the batter.
10. repeat this for 4 to 5 leaves.
11. fold the sides and roll tight. make sure the masala is still intact.
12. place the rolled cabbage roll into the steamer.
13. steam for 1 hour on medium flame. make sure to check in between to prevent from water drying off.
14. cool completely, and cut to thick slices. keep aside.
15. prepare the tempering by heating 2 tbsp oil.
16. add 1 tsp mustard, 1 tsp cumin, 1 tsp sesame, pinch hing, few curry leaves. splutter the tempering.
17. now add 2 tbsp water and mix gently.
18. place the sliced cabbage roll.
19. roast on medium flame until it turns golden brown and crisp from both sides.
20. now sprinkle 2 tbsp coconut and 2 tbsp coriander.
21. finally, enjoy cabbage paatra as a side dish or as a tea time snack.

notes:

• firstly, make sure to take large cabbage to get a nice big roll.
• also, blanching cabbage helps to soften which results in easy rolling.
• additionally, balance the spiciness, tanginess and sweetness in the masala paste.
• finally, cabbage paatra recipe can also be served for kids lunch box.