• 2 cup cabbage, thinly shredded
• ½ Cup –Besan (Gram flour) or as required ( Rice Flour)
• 1 Medium Onion, Thinly Sliced
• 1/3 Cup Maida Flour
• 2 Green Chilli Fine Chopped
• 1 teaspoon Ginger Paste
• 1 teaspoon Fennel Seed
• 1 teaspoon Red chili powder
• 1 teaspoon Turmeric
• ½ teaspoon Asafoetida (Hing)
• ½ teaspoon Cumin seeds
• Salt to taste
• 1 tbsp. Coriander Leaves 
• Oil to fry

1. Firstly, in a large mixing bowl take 2 cups of shredded cabbage and 1 sliced onion.
2. Further add besan. Also, add maida flour. (alternatively use cornflour to make it more crispy)
3. Additionally, add chili powder, turmeric and pinch of hing, ginger paste, and, coriander, cumin seed and fennel seed, green chili, salt to taste.
4. Combine and mix well without adding any water.
5. Also squeeze the cabbage to get the moisture out from it.
6. the cabbage and onions will release moisture and make the dough moist.
7. form a dough, add 2 tsp of water if required.
8. now take a small ball sized dough and drop into the hot oil.
9. make sure to spread the dough and not pile up one over another. fry on medium flame stirring occasionally. Also, fry till the pakodas turn crisp and golden brown.
10. Finally, serve crispy cabbage pakoda with tomato sauce along with masala tea.

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