Cut the veggies of your choice into small (maybe 1 or 2 inch) pieces.
To make the batter, estimate amount of chick pea (or millet) flour, based on amount of veggies. Add salt according to your taste. Add a little bit of red chili powder to make it spicier (if you do not like it spicy, skip the chili powder). Add a pinch of baking soda to puff up the pakodas. Also remember NOT to add more baking soda as the resulting pakodas absorb a lot of oil. Add enough water so that the batter is not too watery but it is not too thick either. It should be such that when you dip the vegetable into the batter, the batter sticks to the vegetable.
Heat oil in a wok. Once the oil is hot (you can test by dropping a little bit of batter into it and the batter should float immediately), dip the vegetable pieces, one at a time, into batter then drop into oil. Turn the pakodas upside down so the top portion gets fried. Once the pakodas turn reddish brown color (don’t let it become dark brown), remove them from oil.
If using potatoes, cut into round slices instead of cubes. Otherwise, the potatoes will not be cooked well.