Cut the cabbage into juliennes; slit/chop green chillies, roughly chop curry leaves.
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).
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.
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 hot as a coffee/tea time snack or as starter.
Ingredients: 1/4 kg - cabbage
1/2 cup - gram flour/ besan flour
1/4 cup - rice flour
2 or 3 - green chillies
1 to 2 tsp - chilli powder
1 tbsp - curry leaves
Asafoetida, 1 pinch
Salt as per taste
Oil for deep frying