In a bowl, take the flour along with red chilli powder, amchur powder, salt, turmeric powder, ginger garlic paste, and mix well.
Slowly add water to make a lump less batter.
Prep and slice all the vegetables.
Heat the kadai with cooking oil and when it is hot, dip the vegetables in the batter to coat all over and gently drop into the oil.
Cook on both sides and drain to a kitchen towel.
When the vegetables are all done, cut into smaller pieces and deep fry again till crispy.
Drain and serve with chat masala and kala namak sprinkled on top.