In a bowl add chopped cabbage, turmeric powder, red chilli powder, fennel seeds, asafoetida powder, ginger garlic paste, cumin powder, dry mango powder, chat masala, salt, gram flour and ⅛ cup of water mix well.
In a wok boil the water take stand in it.
Now grease the mould with oil.
Add 1½ tsp refined oil and baking soda mix well.
Pour the batter in the greased mould and put the mould on a stand.
Steam for 20 minutes.
After 20 minutes check it with toothpick.
Let it cool and cut the pieces of your choice shapes.
In a bowl add rice flour and water make slurry.
Now dip the cabbage bites in slurry and coat with aloo bhujia.
Keep it in freeze for 15 minutes.
In a wok add oil heat it up.
Deep fry the all cabbage bites until golden brown colour then remove from oil and serve with tomato ketchup.
