Very finely slice the cabbage head and grate the carrot.
In a mixing bowl, add the cabbage, carrot, onion, cilantro, chili, salt, sugar, nigella seeds, fennel seeds and turmeric. Mix it together and cover the bowl. Leave it aside for 30 minutes (this process will soften the veggies as the veggie releases its natural moisture).
After 30 minutes, add the rice flour, all-purpose flour, corn flour and ground peanuts to the same bowl. DO NOT ADD WATER. Start mixing it together by crushing the veggies with your hand and slowly the mixture will come together into a perfect sticky consistency.
Place a wide flat skillet at medium heat and pour enough oil to shallow fry the fritters. Once the oil heats up, make tiny flat disc of the mixture and carefully slide it into the hot oil. Let it fry at medium heat for 4 minutes on one side or until golden brown. Flip and fry for 3 more minutes on the other side or until golden brown.
Once done, place the fried fritters on a cookie wire rack (it stays crispy longer when kept on a wire rack instead of a kitchen towel).
Enjoy right away!