Keema-Bandhakopi Pata Bhaja
Cabbage leaves stuffed with spiced keema and fried until crispy - a creative Bengali appetizer.
Preparation
Immerse the cabbage leaves in boiling water with salt. Let boil for 3 min and drain.
Batter: Egg + Maida + Baking powder + salt + 2 tbsp water. Mix to make a homogenous suspension.
Make 8 cakes from 100 g keema filling place each cake at the center of the leaf.
Fold 4 sides of the leaf and keep ready just before
Cooking
Heat oil in a kadhai.
Dip each leaf in the batter and fry till brown.
Serving Suggestions
This is an extremely delicious fried dish that goes
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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