Using a mandolin slicer, shred cabbage thinly. You can also finely cut using knife.
In a mixing bowl, add besan, rice flour, red chilli powder, turmeric, cumin, slit green chilli, asafoetida, cumin seeds, curry leaves, ginger, salt, sodium bi carb and mix well.
Add water little by little and make a thick batter.
Add shredded cabbage to it. Mix well.
Heat oil, spoon the batter to hot oil and cook in medium flame. You can cook 4-6 pakoras at a time.
Flip and cook until golden crisp, cooked from inside. Drain in paper towel.