Cabbage Pakodi

2 cups Shredded Cabbage
2 cups Besan
¼ cup Rice Flour
¼ tsp Ajwan
½ tsp each - Salt and Red Chili Powder
A pinch of Baking Soda
¾ cup Water
Oil for deep-frying

Take the besan, rice flour, salt, chilli powder, ajwan and baking soda into a bowl. Mix well. Add the shredded cabbage and gently toss to cover the cabbage with besan flour mix. Slowly add water, mixing as you go, to make a batter of thick consistency.
Pour about 2 cups of peanut oil in a large frying pan and set the pan over high heat. When the oil is frying hot, pick up a handful of cabbage mixture from the bowl and gently drop the batter into oil in small portions. Fill the pan until there is no more space. Fry the pakodas, turning frequently until they are reddish brown and crisp, for about 5 minutes. Remove with a slotted spoon and place the pakodas on a paper towel covered tray to drain. Make the pakodas till the batter is finished.