1. Cut the cabbage into juliennes; slit/chop green chillies, roughly chop curry leaves.
2. Mix everything above in a large bowl, add gram flour, rice flour, chilli powder, asafoetida, ginger (if desired), salt and 2 tablespoon of hot oil (Mixing hot oil gives a crispier pakoras, and also prevents sogginess).
3. Sprinkle very little water, and mix well to a form a dry mixture, make sure that not to add more water, as adding more water will not give you a crispy pakora.
4. Heat oil in a heavy bottomed pan.
5. When the oil is hot, gently sprinkle the mixture in it and deep fry on a medium flame.
6. Fry till golden in colour and serve hot as a coffee/tea time snack or as starter.

Recipe courtesy: Pachanti