Party ideas, Plant Based Dishes

Cabbage Sattu Cutlet | How to make Cabbage Cutlet | Vegan and GF appetizers

New year
parties are usually lots of fun and filled with hope for the New Year as well
as celebrate the achievements or learning of the current year. What
better fun than to celebrate this with family and friends ? And with a New
Year’s party on the cards, the snacks aren’t far behind !

Poonam has asked us to serve savoury party starters / appetizers for this week atfoodie Monday blog hop. Without much ado, let’s get started.

If you want to know what is Sattu flour and the other recipes with Sattu Flour that I make, head to the following recipes:

Khatta Meetha Sattu Sharbat

Sattu aur Palak Ke Kebab

Makuni – Sattu based Flatbread (specialty from Bihar)

If you
are a snack-fan like our family, check over 50+ varieties of savoury and healthy appetisers/snacks that you can serve with little or no laborious prep time !

is a vegan and GF treat that’s made healthy with everyday ingredients . It also
helps moms feed the not-so liked cabbage veggies.


Would I
make it again ? Absolutely . ‘Coz it’s :


and vegan (a major requirement these days with a lot of people with allergies)

free to make and serve

ahead option

a crowd (make this 2X or 3x to feed more !!)


and additives are totally customisable !

friendly !!     ….. And much more 

your favourite snack ? Do leave a comment at the end of this post along with
how you liked this recipe


– 15 min

Cook time
– 15 Mins per batch

9-10 servings

What you need:

Sattu flour – 2/3 cup (1 cup = 240 ml)

cabbage – 1 cup

chopped Onions – 1/2 cup (I didn’t add)

Ginger – 1 tsp

Saunf /
fennel seeds – 1 tsp

spicy green chillies – 1 tsp (adjust spice)

Salt to

Oil – as
reqd to shallow fry (optionally you can also deep fry)

leaves – a large handful (finely chopped)

leaves – 1 tsp – minced fine

poha (flattened rice) – 1/4 cup

powders – red chilli powder, amchur (dry mango powder)


How to :

In a
large bowl, add the sattu flour, shredded cabbage, onions , all the spice
powders, salt, coriander leaves, mint etc (all ingredients except oil). Pl note Poha should be soaked for only 10 mins. 

Mix well
and pinch out portions to make the kebab / cutlets. Refrigerate these for 20-30

 In a fry pan, add 3-4 tbsp of oil, shallow fry
these kebabs / cutlets till golden brown on both sides (alternately you could
also deep fry them). Drain on absorbent paper and serve hot with green chutney
/ ketchup





  1. Poonam Bachhav

    Never tried making cutlets with sattu. The sattu cabbage combo sounds interesting as well. Would love trying out this recipe.

  2. What a lovely snack idea! The cutlets look absolutely delicious. 🙂

    Love the addition of sattu atta, fennel and soaked poha.

  3. I am loving this cutlet with cabbage and sattu.. never used this combo for cutlets.. will try soon. wonderful make ahead starter to serve for parties or when expecting guests

  4. Mayuri Patel

    Using sattu and cabbage for cutlets, wow, never done that before.A healthy gluten free and vegan starter. to enjoy with a chutney.

  5. I am big fan of cutlets and this looks so delicious. Perfect starter recipe which can be enjoyed guilt free.

  6. Vasusvegkitchen

    Loved these guilt free healthy cutlets Kalyani. Adding sattu and poha sounds interesting. Perfect party starter with lots of health benefits????

  7. So innovative recipe. Cabbage cutlets with sattu and poha sounds healthy and delicious. Loved the use of soaked poha as a binder. A perfectly guilt free yummy snack for the party.

  8. preethi'scuisine

    Love this innovative recipe with sattu and cabbage. Never tried this combo in cutlets. Gonna try this version soon Kalyani.

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