Potato and Purple Cabbage Fritters / Aloo Gobi Tikki

Whenever I feel like having a burger, I create fritters (or tikkis) and pair it with bread or buns. This time, I wanted to try something new. I had never tried cooking with purple cabbage. When I found some fresh cabbage and picked it up, I had no clue what I was going to end up making with it. I definitely knew it could be grated and since it looked crunchy, I knew it would be a nice ingredient for a tikki. Potato is an eternal ingredient that is invariably used in any tikki recipe. The combination of these two vegetables turned out to be delicious and with the addition of some spices, the flavour turned out to be irresistible. It is great for tea time snacks and the colour that the cabbage imparts to the dish makes it very visually appealing. The tikkis disappeared in no time and I will definitely say that you’ve got to try making them! 🙂

Recipe Details :
Makes: 10-12 tikkis
Time: 60 mins
Difficulty: Easy

Ingredients :

  • 4 potatoes, boiled and peeled
  • 1.5 cups purple cabbage, shredded
  • 2 medium onions, finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp dry mango powder / aamchur (optional)
  • Salt to taste
  • Some coriander leaves, finely chopped
  • Oil for shallow frying



    • Cut the potatoes in half, boil them and peel off the skin. Mash the potatoes and set them aside.
    • Once the cabbage is cut, ensure that you remove the moisture from the cabbage by squeezing it.
    • Potato and cabbage tikki prep

      Potato and cabbage tikki prep

    • Take a mixing bowl and all the ingredients except oil as shown in the picture. Add the mashed potatoes to this bowl and mix all the ingredients well.
    • Potato and cabbage tikki shape

      Potato and cabbage tikki shape

    • Now divide this mixture into 10-11 equal rounds. Tap them with the fingers and make them even as shown in the above pic. Refrigerate them for 30 mins.
    • After 30 mins, take a shallow pan, add oil and heat it on a medium flame.
      Potato and cabbage tikki shallow fry

      Potato and cabbage tikki shallow fry

    • Shallow fry the tikkis on both sides, flipping carefully. A light brown layer will form on it and then the tikkis are ready to be served with some ketchup or chutney. Have it with toasted lightly buttered bread and you are going to love it!! 🙂


    • In case your cabbage has lot of moisture or your tikkis lose shape, use a binder like semolina or breadcrumbs. I did not need to use it.
    • Turn the tikkis carefully. If you are careless, the hot oil will splash on you.
    • If you want thicker tikkis, you will need to deep fry them.

Spinach and Cabbage with Lentils Curry/ Spinach and Cabbage with Lentils Sabzi

While making my green smoothies, I used up most of the spinach lying in the refrigerator. The final packet of spinach would not be sufficient in itself for a whole dish. To complement the leafy texture, I tossed in some cabbage. To add some crunch in the dish, I decided to go with lentils. This made it possible for the dish to go beautifully with rotis or dal & rice. The green and yellow colours of the whole dish made it visually very appealing. Since both the veggies also cook fast, it was a quick dish to make.

Recipe Details :
Serves: 3-4 pax
Time: 25 mins
Difficulty: Easy

Ingredients :

  • 1 packet spinach, chopped (approx 3 cups)
  • 1 medium cabbage, chopped
  • 1/3 cup moong dal
  • 1/2 tsp turmeric
  • 1/2 tsp urad dal
  • 1/2 tsp mustard seeds
  • 2 dried chillies, broken
  • 4-5 curry leaves (optional)
  • 2 tsp oil
  • Salt to taste

Spinach and cabbage with lentils curry

Spinach and cabbage with lentils curry


  • Soak moong dal in water for 30 mins.
  • Heat oil in a pan and add the mustard seeds. Once they splutter add the urad dal, curry leaves and dried red chillies and sautĂ© them for a minute.
  • Now add the chopped spinach and cabbage along with the drained moong dal. Also add turmeric and salt at this stage and mix well.
  • Cover the pan with a lid and cook the curry for about 15-20 mins. The moong dal and cabbage will take slightly more time to cook than the spinach.
  • Switch off the flame and the delicious curry is all to set to be served with rotis or rice.

Tips :

  • Do not add too much water as the moong dal will turn mushy. Sprinkle water or else best cook with a lid.
  • Stir the vegetables once in between else the veggies at the bottom of the pan might get burnt.