• Prep all your ingredients. To make mix veg pakoras, grate or shred the carrots and potatoes, slice the onions thin. If you are not using a grater or shredder, then slice all the vegetables finely.
• For onion pakoras and aloo pakoras, use thinly sliced onions or potatoes instead of mixed vegetables.

Make the Pakora Batter

• In a large mixing bowl, combine all the ingredients for the batter. Add the water to the dry ingredients, a little at a time, until you have a batter that coats the back of a spoon. Do not add too much water. Whisk well, for 3-5 minutes. This helps in making the batter light and airy.
• Add the vegetables to the batter and mix well. At this point you can check the consistency of the mixture. If it feels too dry, you can add more water. If it feels too wet, add more gram flour. The vegetables should be coated well with the batter.

Deep Fry the Pakoras

• In a wok or deep-frying pan, heat the vegetable oil. The oil should be at least 2 inches deep. To test the temperature of the oil, add a drop of batter. If it bubbles and rises to the surface, the oil is ready for deep frying.
• Take spoonfuls of the batter and fry them in batches. Flip to fry both sides. Once golden brown, transfer the vegetable pakoras to a kitchen paper to absorb excel oil.
• Serve with green chutney or ketchup.