Keema-Bandhakopi Pata Bhaja

(Cabbage Leaf Stuffed with Keema)

Servings: 3-4 persons

Ingredients:

Cabbage Leaf - 8 intact leaves

Keema filling - 100 g

Egg -1

Maida - 2 tbsp

Baking powder - a pinch

Salt - 1/4 tsp for batter + 1/2 tsp for boiling leaves

White Oil - 6 tbsp for frying

Water - 3 cups

Preparation:

1. Immerse the cabbage leaves in boiling water with salt. Let boil for 3 min and drain.

2. Batter: Egg + Maida + Baking powder + salt + 2 tbsp water. Mix to make a homogenous suspension.

3. Make 8 cakes from 100 g keema filling; place each cake at the center of the leaf.

4. Fold 4 sides of the leaf and keep ready just before frying.

Cooking procedure:

1. Heat oil in a kadhai.

2. Dip each leaf in the batter and fry till brown.

Serving Suggestions:

This is an extremely delicious fried dish that goes well with any dal. Highly recommended as a party item.