In a bowl add all the chopped vegetables like shredded cabbage, grated carrot, capsicum, spring onion, and green chilies. Mix well and set aside.
In another bowl make a smooth batter by mixing plain flour, rice flour, salt, sugar, black pepper, and water. Add water slowly, little by little to get the right consistency (like a pancake batter consistency). Then add garlic and egg and whisk again.
Let both the bowls be kept ready but separately.
Just before frying, add the vegetables to the batter and mix well.
First, do a test by dropping a small lump into the oil. If the mixture spread then you need to add a bit of more plain flour.
Drop a spoonful of batter into the hot oil side by side and deep fry for 5 minutes. Do not overcrowd the oil by adding too many at once. Drain on a kitchen towel to remove the excess oil.