Cabbage Pakoda

In a large mixing bowl, combine all the ingredients: chopped cabbage, salt (to taste), hing/asafoetida, chaat masala, garam masala, turmeric powder, red chili powder, chopped spicy chilies, ground black pepper, grated or chopped ginger, grated or chopped garlic, rice flour, and enough besan to bind the mixture. Mix everything thoroughly until a cohesive batter forms. It's important to make the pakodas right away after mixing the batter, as cabbage tends to release water if left to sit for too long. Form small portions of the batter into pakoda shapes. Heat oil in a pan on medium flame (or preheat your air fryer). Carefully place the pakodas into the hot oil and cook until they turn golden brown and crispy on all sides. Serve hot.