Finely chop green chillies and curry leaves. Keep them aside.

Grate the cabbage in to thin shreds or else you can even grate in to fine bites. Measure 1.5 cups of cabbage shreds and keep aside.

In a wide bowl add gram flour, rice flour, salt, turmeric powder, red chilly powder, green chillies, curry leaves, asafoetida and baking soda. Give a mix. Next include shreded cabbage and combine everything together. Next add very little water and make non sticky dough.

Heat a wok with enough oil to deep fry. When the oil heats up, drop small sized dough in to oil. No need to shape the dough in any form, just drop as is. Deep fry them in meddium flame till they turn golden color.

When the sh...sounds seizes and pakoda turns to golden brown, remove from oil and drain excess oil.

Spicy cabbage pakoda is ready to serve as snack along with tea/coffee.

Cabbage should be either shreded thin or grated in to tiny bites. So that it binds well with gram flour.

You can increase or decrease green chillies and red chilly powder as per your spice levels.

Do not add too much water to make the dough because cabbage too has some water content.

When you drop a pinch of dough in to hot oil, if it raises to surface immediately then the oil is perfect to deep fry.