Crispy Noodles - Cabbage Roll

          This is an Indo - Chinese dish which can be had as an apetizer or a snack. Slightly steam cooked cabbage leaves are stuffed with noodles, dipped in batter and deep fried to get a crispy and yummy outcome. Instead of noodles we can also create a variety of fillings. We can fill mashed potatoes with added seasonings, mixture of vegetables which are finely chopped etc. This is a very good option to make use of left-over noodles, potato masala and sabjis.

Ingredients:

• Cabbage leaves - 5-6
• Noodles - Around 2 cups

For batter:

• Corn flour - 1/2 cup
• Maida / all purpose flour - 1/3 cup or 5 tbs
• Cumin seeds - 1/2 tsp
• Pepper powder 1/4 tsp
• Soya sauce - 1/2 tsp
• Salt - to taste

Method:

• Remove the whole leaves carefully from the cabbage and wash thoroughly.
• Heat water and when it starts to boil add the cabbage leaves, cover partially and blanch for 7-8 minutes.

• Remove the leaves out of the boiling water and allow to cool.

• In a bowl take corn flour, maida, cumin seeds, pepper powder, salt and give a good mix.
• to this add soya sauce and water and make a thick batter so that it will get nicely coated on to the rolls.

• On the cabbage leaves, place around 1 - 1 1/2 tsp of prepared noodles. fold both the sides and roll the cabbage leaf tightly. Repeat the process with all the cabbage leaves.

• Heat oil in a pan.
• Dip the cabbage rolls in the batter and deep fry them in oil until they turn golden brown.

• Serve the hot crispy cabbage rolls with tomato ketchup.

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