|1 cup Shredded Cabbage||1 tsp Red Chilli Powder||Oil|
|1 large Onion||1 pinch Hing||Salt|
|1 cup Besan||1 pinch Turmeric|
|1 pinch Saunf Powder|
Cut the onion into very thin long slices.
Toss the onions and the shredded cabbage together in a large bowl.
add the besan, red chilli powder, turmeric, hing, saunf powder and some salt.
Mix well by hand without adding any water.
Once the vegetables are well blended with the besan and masalas, cover them with a lid and let it sit for about 20-30 minutes.
The besan will become a little pasty from the moisture of the onions and the salt.
Mix again with hand and heat some oil for frying in a wok.
Mould the batter into small loose pakodas by hand and drop them into the oil one by one.
Moulding them too tight will leave the cores uncooked.
Drop only as many pakodas as there is room without crowding.
Fry on all sides until golden and drain on a paper towel.