Combine the chickpea flour, garam masala, kala namak and ginger powder in a large bowl. Add the water and whisk. It should be thick batter.
Add the small cut veggies to the batter and mix. The mixture should hold together, if it doesn't, add more chickpea flour until it does.
Heat up the frying oil in a medium-sized pot. It should be enough so that the pakoras can swim in the oil, but you don't want to fill more than 1/3-1/2 of the pot with oil to prevent spillovers.
Put scoop-sized (I used my ice cream scoop) bits of the vegetable-batter-mix in the hot frying oil and let it fry for a couple of minutes until golden and crispy. Put them on a paper towel to remove excess oil.
The crispy pakoras are best served when fresh out of the oil. Sprinkle with chopped cilantro and serve with mango chutney!