Clean and chop/grate/slice cabbage. Take the cabbage in a mixing bowl.

Add green chillies, coriander leaves, curry leaves and ginger garlic paste.

Put cumin seeds, fennel powder or garam masala powder and asafoetida.

Now add Bengal gram flour, rice flour, salt and chilli powder.

Combine all the dry ingredients with the fingers thoroughly.

Gradually add water and combine a thick mass.

The pakoda dough/batter should be able to hold as bite-size pieces. The cabbage mix should not fall apart while putting in oil. Also, at the same time, the pakoda batter should not be watery like Vada batter.

Heat enough oil to deep fry. Check the oil temperature by dropping a piece of cabbage and if it raises instantly(without deep burning)then start frying pakodas.

Hold a handful of pakoda dough, drop bite-size pieces into hot oil.

Fry undisturbed for few minutes until the bottom sides turn to golden brown color without burning.

Flip the pieces and fry the other sides also to golden color.

Maintain the same temperature throughout the process.

When both sides are fried properly to nice brown color, remove from the oil. Tap out the excess oil with a tissue paper.

Serve hot with tomato ketchup or coconut chutney.