Instructions

1. Add the cauliflower, onion, broccoli, carrots, potato, chile, ginger, cilantro, and mint (if using) to a food processor. Pulse in 5-second intervals a few times to finely chop the vegetables.
2. Transfer the vegetable mixture to a large bowl. Add the carom seeds, turmeric, cayenne, salt, 1/2 teaspoon of the chaat masala, and the semolina flour.
3. In a small bowl, combine the baking soda and chickpea flour. Add the chickpea flour mixture to the vegetables and stir to combine. Add 1 tablespoon or so more chickpea flour, if needed. You need just a light coating of flour on all the vegetables. 
4. Let the mixture sit for 2 to 3 minutes so the vegetables can transfer some of their moisture to the flour. Preheat the oven to 425°F (220°C). Line a medium baking sheet with parchment paper.
5. Add the oil and water to the pakora mixture and mix. Depending on the moisture content of the vegetables, you might or might not need more water. The mixture should not be a batter, but should easily form balls in your hands. Add water 1 teaspoon at a time until the mixture just starts to stick. Using your hands, a tablespoon, or an ice cream scoop, place scoops of the pakora mixture on the baking sheet. (To ensure even cooking, keep the scoops small, around 1 1/2 inches [4cm]).
6.  Spritz or brush additional oil on the pakoras. Bake the pakoras for 22 to 25 minutes, or until golden brown and crispy on the outside. Cool for 1 minute. Sprinkle the remaining 1/2 teaspoon chaat masala over the pakoras.