Prepare the Batter: In a bowl, combine 1 cup gram flour, 2 tbsp rice flour, ½ tsp chili powder, ½ tsp turmeric powder, ½ tsp cumin powder, ½ tsp salt, and ½ tsp baking powder.

Gradually add ½ cup water, mixing continuously until you achieve a smooth batter. Set aside.

Prepare the Filling: In another bowl, mix 1 cup mashed boiled potato, 2 tbsp finely chopped capsicum, 2 tbsp grated carrot, 2 tbsp finely chopped onion, ½ tsp finely chopped green chili, ½ tsp coriander powder, ½ tsp salt, and 1 tbsp chopped coriander leaves. Mix well until all ingredients are evenly combined.

Prepare the Cabbage Leaves: Bring a pot of water to a boil and add ½ tsp salt.

Carefully place the cabbage leaves into the boiling water and boil for 20-25 seconds until they are soft. Remove and let them cool down.

Assemble the Rolls: Take a cooled cabbage leaf and place some vegetable filling in the center. Roll the leaf around the filling to create a roll. Repeat with the remaining leaves and filling.

Coat and Fry: Heat oil in a frying pan over medium heat.

Dip each cabbage roll into the gram flour batter, ensuring it is fully coated.

Fry the rolls in the hot oil until golden brown and crispy. Remove and drain on paper towels.

Serve: Serve hot with your favorite dipping sauce.