Using a mandolin slicer / knife, shred cabbage thinly.

In a mixing bowl, take finely shred Cabbage, chopped Green chilli, Curry leaves, Coriander leaves, salt, Red Chilli powder, Haldi & Dhania powder.

Nicely mix everything ... crushing a bit with your hands so that cabbage leaves a bit of moisture. Keep it aside for 10 mins.

Once Cabbage is nicely mixed, add besan , rice flour ... mix.

Add hot oil to it. You should see bubbles when you pour hot oil. Combine well.

Moisture from cabbage is sufficient to bind the dough together.So extra water is not required. But if you feel the dough is too dry, sprinkle just a few drops of water. Less the water, crispier pakoda is the outcome.

Heat oil in a kadai / frypan. When it's hot, take small pieces of pakoda dough and drop into hot oil in batches. Stir and turn in between. Keep the flame to medium while dropping pakodas to oil and later reduce to low-medium.

Deep fry till they are golden in colour and becomes crispy. Drain it on a kitchen tissue.

That's it, crispy crunchy Cabbage pakodas are ready to serve. Enjoy it as such / with green chutney/tomato ketchup.