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.
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.
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]).