Wash and finely shred 250 grams of cabbage. In a mixing bowl, combine the shredded cabbage with 1 finely chopped green chili, 1 teaspoon grated ginger, and a handful of chopped coriander leaves.
Add 100 grams of gram flour (besan), 2 tablespoons of rice flour, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon ajwain (carom seeds), and salt to taste. Mix well to form a thick batter. If needed, add a little water to adjust the consistency.
Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, drop small portions of the batter into the oil using your fingers or a spoon.
Fry the pakodas until they turn golden brown and crispy, turning occasionally to ensure even cooking. This should take about 3-4 minutes per batch.
Use a slotted spoon to remove the pakodas from the oil and place them on a paper towel to absorb excess oil.
Serve the cabbage pakodas hot with green chutney or tomato ketchup.