Sure! Here's a recipe for Cabbage and Coriander Leaves Pakoda:

 

Ingredients:

1 cup finely chopped cabbage

1/2 cup chopped coriander leaves (cilantro)

1 cup besan (gram flour)

2 tablespoons rice flour

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1 teaspoon cumin seeds

Salt to taste

Oil for frying

Instructions:

• In a mixing bowl, combine the chopped cabbage, coriander leaves, besan, rice flour, turmeric powder, red chili powder, cumin seeds, and salt. Mix well.
• Gradually add water to the mixture, a few tablespoons at a time, and mix until you get a thick batter. The batter should be thick enough to coat the cabbage and coriander leaves.
• Heat oil in a deep frying pan or kadai over medium heat.
• Take small portions of the batter and drop them gently into the hot oil using your fingers or a spoon. Fry the pakodas in batches, making sure not to overcrowd the pan.
• Fry the pakodas until they turn golden brown and crispy. Remove them from the oil and place them on a kitchen towel to drain excess oil.
• Repeat the process with the remaining batter until all the pakodas are fried.
• Serve the cabbage and coriander leaves pakodas hot with mint chutney, tamarind chutney, or ketchup.

Enjoy your delicious cabbage and coriander leaves pakodas!