Crush fennel seeds and carom seeds in mortar and pestle.
In a wide bowl, combine gram flour, dry spices, salt, crushed spices and mix until well combined.
Next, add the vegetables and mix well.
Now add 3-4 tablespoons water and start to mix the vegetables. Add 2-3 tablespoons more water if required and mix until you achieve a thick batter that just coats the vegetables and binds vegetables together.
Heat oil in a deep frying pan on medium heat.
Drop pakoras in hot oil, fry for about 5-7 minutes flipping as needed to ensure even cooking. Fry until both sides turn a light golden colour and crispy. Once cooked drain them on a paper towel to absorb excess oil.
Fry pakoras in batches until all the batter finishes.
Serve pakoras with chutney and chai.