Prepare the Cabbage: Finely shred the cabbage by hand for the best spidery texture.

Cut the half-head of cabbage into quarters and remove the core.

Place a quarter on its flat side and use a sharp knife to slice it lengthwise into the thinnest possible strands.

Place all the shredded cabbage in a large mixing bowl.

Mix the Fritter Batter: Add the cornstarch, chickpea flour, salt, chili powder, ground coriander, turmeric, peanuts, shredded curry leaves, and chopped cilantro to the bowl with the cabbage.

Using your hands, thoroughly rub the flours and spices into the cabbage shreds until every strand is coated.

Heat the Oil: Pour enough oil into a wok or deep frying pan to come about 2 inches / 5 cm up the sides.

Heat over medium-high heat. The oil is ready when a single shred of cabbage sizzles instantly upon contact.

Shape and Fry: Working quickly, take about a tablespoon of the cabbage mixture and gently flatten it in your palm to form a rustic, flat patty rather than a tight ball. Carefully slide the fritter into the hot oil.

Repeat, adding a few more to the pan without overcrowding.

Cook Until Golden: Fry the fritters for 5-6 minutes, turning occasionally, until they are a deep golden-red, crisp, and cooked through. Use a slotted spoon to remove them from the oil and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.

Serve Immediately: Repeat the process with the remaining mixture. For the best taste and crunch, serve the Cabbage Vepadu hot, either on its own, as a snack, or as part of a larger meal with your favorite chutney.

Fry the mixture immediately after mixing. If you let it sit, the cabbage will release water, requiring more flour and resulting in denser, less crispy fritters.

Keep the fritters flat and loose rather than forming them into tight balls. This ensures they cook evenly and develop a light, crispy texture.