Ingredients:

• 8 – Cabbage leaves
• 250 g – Potatoes (boiled and mashed)
• 125 g – peas (boiled)
• 1/2 tsp – Garam Masala
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Aamchur powder
• 1/2 tsp – Jeera
• A pinch of Hing (asafoetida)
• 1 tbsp – oil
• 1 tbsp – coriander (chopped)
• Salt to taste
• 2 tbsp – chopped nuts (cashew nuts, almonds, raisins, etc.)
• Oil to deep fry

Method:

1. Remove whole cabbage leaves and blanch in boiling water for half a minute.
2. Plunge in ice cold water and drain on absorbent paper.
3. Heat oil, add hing, jeera and fry till golden.
4. Add mashed potatoes, peas, salt, chilli powder, garam masala, amchur, coriander and fry for 3-4 minutes. Add chopped nuts and mix well. Cool.
5. Taking one cabbage leaf at time, spread filling evenly over the leaf, fold a little on both sides and roll up like a Swiss roll. Secure with thread.
6. Deep fry on a gentle fire and serve hot with tamarind chutney and ketchup.