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).
Sprinkle very little water, and mix well to a form a dry mixture
Heat oil in a heavy bottomed pan.
When the oil is hot, gently sprinkle the mixture in it and deep fry on a medium flame.
Fry till golden in colour and serve.
Recipe courtesy: Pachanti
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.