In a large mixing bowl, combine chickpea flour, cumin seeds, coriander powder, turmeric powder, red chili powder, baking soda, and salt. Mix well.
Gradually add water to the dry ingredients, stirring until you achieve a smooth batter. The batter should be thick enough to coat the vegetables.
Fold in the chopped mixed vegetables until they are well coated with the batter.
In a deep frying pan, heat oil over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
Using a spoon or your hands, carefully drop spoonfuls of the batter-coated vegetables into the hot oil. Fry in batches, making sure not to overcrowd the pan.
Fry the pakoras for about 4-5 minutes or until they are golden brown and crispy, turning occasionally for even cooking.
Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with chutney or ketchup.