Add the finely chopped cabbage and the mushrooms to a mixing bowl.
Add the turmeric powder, red chili powder, kashmiri chili powder, garam masala and salt to the mixing bowl and combine it with the rest of the ingredients. Rest for 5 minutes. Add the all purpose flour and the corn flour and mix well with the mushroom. There will be no need to add water.
Mix to form a wet dough-like consistency.
Add oil in a kadai on medium flame for deep frying.
Take spoonfuls of the pakore dough and add in the oil.
Fry the pakores until golden-brown on all sides.
Drain them onto a plate and set aside to cool down.
When the pakores have turned warm, break them into small piees and set aside.
Meanwhile heat 1 tbsp oil in a kadai.
Add onions, curry leaves and green chilies and saute until onions turn translucent.
Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
Add the spice powders - kashmiri chili powder, coriander powder and the garam masala and saute until the masala is cooked through. Meanwhile mix all the sauces (tomato ketchup, soya sauce, green chili sauce, red chili sauce and vinegar) in a separate bowl and add this mixture to the kadai. Add salt as per taste and mix well.
Now prepare a slurry of 1 tbsp corn flour and 1/4 cup water and add this to the kadai, mix well. Cook until the sauce thickens to the desired consistency.
Add the fried mushroom pakores and combine it well with the sauce to make sure all the pieces are coated evenly.
Finally add the coriander leaves and turn off the stove.
Serve hot with some chopped onions, coriander leaves. Top it off with some crushed corn flakes if you like it.