What’s in the Name

Out of curiosity, I googled “patir recipe” and the only related link was for the book Asia. The Beautiful Cookbook: Authentic Recipes from the Regions of Asia, where I found it. The rest were about famous Uzbeck layered bread Qatlama Patir Non. If you look at both recipes, you’ll see that the word patir is common for both for a reason.

Original Recipe vs. Mine

This recipe is vegetarian. To make it vegan replace Ghee (clarified butter) with vegetable oil of your choice, and cow milk yogurt with coconut milk yogurt.

A wonderful combination of Indian spices make this dish highly flavorful, and chili peppers make it hot. You can adjust the level of spiciness and heat to your taste.

Besan, also known as garbanzo bean flour, or chickpea flour, or gram flour, is a pulse flour made from ground chickpeas. It can be found in Indian grocery stores. There are different types of chickpeas and they all taste slightly different. (Read more about it below in Recipe Notes section.) Desi is my favorite. Besan is made of Desi. You can replace Besan with Garbanzo Bean Flour available in major supermarkets, but the taste will be slightly different because it is made of a Mediterranean type of chickpeas.

Choosing the right cabbage is also important. For the best results, you need winter white cabbage, which is juicier. Napa and Savoy are good, but their leaves are thinner and you’ll need to adjust the recipe by using less stuffing and by reducing the cooking time.

When Eastern Europeans see this recipe they call it Indian golubtsy and ask me what can be used instead of chickpea flour which is not easily available there. I don’t see any harm in experimenting with other locally available gluten-free flours (buckwheat, oat, etc.), spices, and flavorful herbs and vegetables. Why not?

Cooking Method

For this recipe, cabbage leaves are prepared the same way as for any other cabbage rolls recipes. Mostly, cooks blanch them to soften. I prefer using a microwave for this step.

Originally, cabbage rolls are cooked by deep frying. I tried cooking them in NuWave and Sharper Image Super Wave ovens (also known as air grill ovens), and got perfect results. I like using either of them for making dinners for two. For a big party, I cook patir in a regular oven, 450F, convection mode, for the same 15 minutes.

Patir | Indian Cabbage Rolls

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Dish, Side Dish
Cuisine: Indian
Keyword: cabbage, legume, lycooking, lyukum cooking lab, recipe, roll, spiced, vegetables
Servings: 3 portions
Calories: 199kcal


  • 12 leaves cabbage white winter variety, juicy
  • 2 tbsp walnut oil or Ghee

for stuffing

  • 60 g chickpea flour besan
  • 2 tsp Hatch green chili peppers mild, charred, peeled, deseeded, minced (adjust to your taste)
  • 1 tsp garlic fresh minced or paste
  • 1 tsp ginger fresh minced or paste
  • 1 tsp cilantro fresh minced
  • 1 tsp mint fresh minced
  • 1 tsp garam masala
  • 1/8 tsp black pepper freshly ground
  • 1 tsp kosher salt
  • 1 tbsp key lime juice freshly squeezed
  • 3 tbsp yogurt whole milk or coconut milk


  • Place cabbage head in a microwave and cook on high for 5 minutes. Let it cool down, remove 5-6 soft outer leaves. Repeat for the next 5-6 leaves. Cut away large central ribs.
    Cabbage head in a microwave
  • In a bowl, mix all ingredients for stuffing. Add 1 tsp of water at a time until you get a thick spreadable paste.
  • Brush or spray cabbage leaf with Ghee or vegetable oil and fold them in half. Spread a thin layer of stuffing, roll, cut in half, and secure with skewers. You can prep the rolls in advance, keep the refrigerated for 2-3 days in a covered container, and cook right before serving.
    Patir, cabbage rolls ready for cooking
  • Place cabbage rolls on the plate and cook in Super Wave oven for 12-15 minutes, 450F. Serve hot or warm with Indian chutneys, raitas, savory spiced yougurt, etc.
    Patir: Indian Cabbage Rolls


from wiki:
"There are three main kinds of chickpea.
Desi has small, darker seeds and a rough coat. It is grown mostly in India and other parts of the Indian subcontinent, as well as in Ethiopia, Mexico, and Iran. Desi means 'country' or 'local' in Hindustani; its other names include Bengal gram or kala chana ("black chickpea" in both Hindi and Urdu) or chhola boot. Desi is probably the earliest variety ... . Desi chickpeas have a markedly higher fibre content than other varieties, and hence a very low glycemic index, which may make them suitable for people with blood sugar problems. The desi type is used to make chana dal, which is a split chickpea with the skin removed.
Bombay chickpeas (Bambai) are also dark but slightly larger than desi. They too are popular in the Indian subcontinent.
Kabuli are lighter-coloured, larger and with a smoother coat, and are mainly grown in the Mediterranean, Southern Europe, Northern Africa, South America and Indian subcontinent. The name means "from Kabul" in Hindi and Urdu, and this variety was thought to come from Kabul, Afghanistan when it was introduced to India in the 18th century. It is called Kabuli chana (काबुली चणा) in Marathi and safed chana in India.
An uncommon black chickpea, ceci neri, is grown only in Apulia, in southeastern Italy. It is larger and darker than the desi variety.
Green chickpeas are common in the state of Maharastra, India. In Marathi, they are called harbhara (हरभरा). Chana dal is also called harbara dal (हरभरा डाळ). Tender, immature harbara roasted on coal before the skin is removed is called hula (हुळा) in Marathi."
Считается, что у нута есть три основных вида. Все три очень популярны в Индии и индийской кухне и потому мне пришлось в свое время с ними разобраться самой.
1. Desi, "местный". Маленькие, темные бобы с твердой кожицей, выращивается в Индии (кала чана) и вокруг, в Эфиопии, Мексике и Иране.
2. Bambai, "бoмбейский". Чуть крупнее, тоже темные, с зеленоватым оттенком. Известны в основном в Индии и в окружающих Индию странах.
3. Kabuli, "кабульский". Самый светлый и самый крупный из трех. Это тот, с которым знакомы его любители в Средиземноморье и Европе. В Индии появился в 18 веке. В основном выращивается в южной Европе, Северной Африке, Южной Америке и Индии.
В Индийской кухне Desi/дэзи известен как kala chana/кала чана или Bengal gram/бенгал грэм. Очищенный и разделенный на половинки он называется Chana Dal/чана дал. По размеру и виду он в этом состоянии очень похож на сухой горох. В сваренном состоянии у него очень отличающийся от других нутов вкус и аромат, насыщенный умами. Его не перепутаешь с ароматом никаких других бобов. Мука из нута, бесан, которая часто используется в индийской кухне, мелется из дэзи.
Я не знала, что есть еще мало известный черный нут "ceci neri" из Puglia, Italy. Этот нут крупнее и чернее, чем Desi/дэзи. О его вкусе я ничего не знаю.


Calories: 199kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 434mg | Fiber: 4g | Sugar: 6g