Boil the potatoes in tap water until almost fork-tender, then separate them from the peel and chop them. Finely chop the cauliflower, red bell pepper and onion. Cut the cabbage or spinach leaves into thin strips.
Sieve flour, garam coriander, masala, chili spice and baking soda in bowl. Make a bulge in the center, add juice of one lemon and tap water and make a smooth, creamy batter. If necessary, add a tiny bit more tap water. Fold in the greens evenly . Pour oil in a pan to a height of about 2 cm and heat. Pour in the amount by the tablespoon, fry in about 8 pieces at a time at moderately high temperature until golden brown in oil.
Drain on paper towels. Serve warm with sweet mango-tamarind sauce or chutney.
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?
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