2 cups shredded cabbage

1 small onion, finely chopped

1/2 cup chickpea flour (or all-purpose flour)

1/4 cup water (adjust as needed)

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon baking powder

1 tablespoon chopped fresh cilantro

1 tablespoon lemon juice

Oil for frying

In a large bowl, mix the shredded cabbage, onion, chickpea flour, cumin seeds, turmeric, chili powder, salt, black pepper, and baking powder.
Add lemon juice and gradually mix in water until a thick batter forms, ensuring the cabbage and onion are well coated.
Heat oil in a skillet over medium heat.
Drop spoonfuls of the batter into the pan, flattening slightly with the back of a spoon.
Cook for 3-4 minutes on each side until golden brown and crispy.
Remove and drain on paper towels.
Serve warm with a yogurt-based dip or chutney.

Spicier Version: Add finely chopped green chilies or increase chili powder.

Cheesy Option: Mix in some grated cheese for a melty texture.

Crunchy Additions: Add grated carrots or bell peppers for extra crunch.

Baking Option: Bake at 375°F (190°C) for 20 minutes, flipping halfway.

Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to a month.