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.
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?
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.