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.