Finely shred the cabbage and coarsely grate the carrots.
Add salt to the cabbage in a colander and mix. Allow to sit for 30 minutes and squeeze out any liquid that will come out.
To a bowl, add the squeezed cabbage and add the rest of the ingredients: grated carrots, flour, pea dhal flour (besan), cumin, chopped spring onions and water and mix until a thick batter is obtained.
In a small frying pan, add the vegetable oil (about 1cm height of oil) and heat on medium high.
Add a dollop of the batter and spread out loosely into a fritter shape. It helps to ‘fluff up’ the cabbage mix with a fork before adding to the oil.
Fry for a couple of minutes, flip and allow to get golden on the other side. Remove from the oil and drain on two sheets on paper.
Repeat with the remaining batter until it is all used up.
Enjoy hot with a tomato salsa (chatini pomme d’amour) or add a side salad to turn into a light meal.
