Ingredients:

• 1/4 kg – Cabbage
• 1/2 cup – besan flour
• 1/4 cup – Rice flour
• 3 – Green chillies
• 2 tsp – chilli powder
• Ginger – 1/2″ piece.
• 1 tbsp – Curry leaves
• Asafoetida – 1 pinch
• Salt as per taste
• Oil for deep frying

Method:

1. Mix chopped cabbage, chopped green chillies, roughly chopped curry leaves, gram flour, rice flour, chilli powder, asafoetida, ginger, salt and 2 tbsp hot oil (Mixing hot oil gives a crispier pakoras, and also prevents sogginess).
2. Sprinkle very little water, and mix well to a form a dry mixture
3. Heat oil in a heavy bottomed pan.
4. When the oil is hot, gently sprinkle the mixture in it and deep fry on a medium flame.
5. Fry till golden in colour and serve.
6. Recipe courtesy: Pachanti