1 cabbage 1 c. water 3 c. leftover vegetable or meat 1/2 tsp. salt a few toothpicks or thread 1/2 tsp. chili powder 1 c. gram flour oil for deep frying
Carefully separate each leaf and wash under running water. Blanch them by dipping them in boiling water for a minute and then in cold water. Blanching can be done also by leaving the leaves in the freezer for 2 hours. Spread the leaf and fill it with curried vegetable or meat. Carefully roll it and secure it with a thread or toothpick. Make a batter by mixing gram flour, 1 cup of water, salt and chili powder. Dip each stuffed cabbage in the batter and deep fry in oil until golden brown. Serve them hot.