Start by chopping your vegetables into small, uneven pieces, about 1-2 cm thick. Place them in a large mixing bowl.
In a separate bowl, combine chickpea flour, ground cumin, turmeric, chili powder, and a pinch of salt. Mix well to evenly distribute the spices.
Add the chopped vegetables and finely chopped onion to the spice mixture. Toss everything together until the veggies are well coated with the dry ingredients.
Gradually pour in water, about a quarter cup at a time, stirring constantly until you form a thick, spoonable batter that clings to the vegetables. The mixture should be moist but not runny.
Heat the oil in a deep skillet or wok over medium-high heat until it shimmers and is just about to smoke. To test if it's ready, drop a small spoonful of batter into the oil; if it sizzles and rises immediately, you're set to fry.
Using a spoon or your fingers, carefully scoop about a tablespoon of batter and gently lower it into the hot oil. Fry in small batches, making sure not to overcrowd the pan.
Fry the pakoras for 3-4 minutes, turning occasionally with a slotted spoon, until they are deep golden brown and crispy on the outside. You’ll hear a steady crackling sound as they fry.
Use a slotted spoon to remove the fried pakoras from the oil and transfer them onto paper towels to drain excess oil. Repeat with the remaining batter.
Once all the pakoras are fried, let them rest for a couple of minutes to finish crisping up. Serve them warm with chutney or yogurt for dipping.
