Take 350 grams of small-sized cabbage and cut it into rough pieces. Add it to a small mixer jar and finely chop it using the pulse grinding function. Set it aside.

Next, in a separate mixer jar, add 3–4 green chillies, 1-inch ginger, 4–5 garlic cloves, 1 tsp cumin seeds, and salt. Grind them into a coarse paste and set aside.

Then, in a mixing bowl, combine 3 cups of chopped cabbage, the ground green chilli–ginger–garlic paste, salt, 1 tsp red chilli powder, ½ tsp black pepper powder, 1 tsp chaat masala, ¼ tsp baking soda, 1 tsp lemon juice, 2 tbsp white sesame seeds, and 1 cup coriander leaves. Mix well.

Add 1 cup gram flour and ½ cup rice flour. Mix well and bind the mixture into a medium-soft dough.

Do not rest the mixture. Take medium-sized portions and shape them into medium-thick vadas. Sprinkle some sesame seeds on top.

Steam the vadas in an idli stand on high flame for 12 minutes.

Once the cabbage mixture is cooked, allow it to cool completely, then cut it into medium-thick chips.

Heat oil and fry the cabbage chips on medium flame until they become crispy on both sides.

Serve hot cabbage chips with tomato ketchup or chutney.