STUFFED NAPA CABBAGE ROLL PAKORA FRITTERS

Stuffed Napa Cabbage Roll Pakora Fritters image

Number Of Ingredients 6

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1/2 teaspoon Chaat Masala or store-bought
1 1/2 cups any dry-cooked vegetable or meat filling (search for "Category: Fillings for Samosas")
1 recipe Basic Batter for Pakora Fritters
12 to 15 outer leaves Napa cabbage
1 1/2 to 2 cups oils for deep-frying
Shredded cabbage to line a platter

Steps:

1. Prepare the chaat masala and the filling, then preparethe batter. Wash and cut off the leafy top 5 inches of each cabbage leaf. Place in a microwave-safe dish, cover with the lid of the dish, and cook 3 to 4 minutes on high power, to wilt the leaves. (Or wilt over medium heat in a large pan.) Let cool.2. Place about 2 tablespoons or more of the filling on each leaf, crosswise at the stem end, folding it with the stem end tucked inside, to make a roll. Pinch the edges to seal the roll. Dip each roll in the batter to coat it well.3. Heat the oil and fry the cabbage rolls as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve on a bed of shredded cabbage.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves