In a mixing bowl, blend chickpea flour, rice flour, ground cumin, turmeric, red chili powder, and salt.

Gradually pour in water while mixing until you achieve a thick, smooth batter.

Gently fold in the thinly sliced onion, grated carrot, shredded cabbage, diced bell pepper, fresh ginger, and chopped hot red chili.

In a skillet, heat enough neutral oil over medium heat for frying.

Using a spoon, scoop manageable portions of the batter into the hot oil and fry until golden brown.

Once cooked, remove the pakoras and place them on paper towels to absorb excess oil.