Prepare the vegetables: Finely chop the onion, cabbage, carrot, potato and palak into similar-sized pieces. Uniformly chopped vegetables cook evenly and give the pakodas a consistent texture.

Add the aromatics: Transfer the chopped vegetables to a large mixing bowl. Add the chopped ginger, green chillies and curry leaves.

Add the spices: Add turmeric, chilli powder, cumin powder, garam masala, hing, salt and aamchur powder.

Release the vegetable moisture: Squeeze and mix the vegetables thoroughly using your hands. The salt will help the vegetables release their natural moisture.

Add the flours: Add 1 cup of besan and the rice flour. Continue squeezing and mixing until the flour coats all the vegetables evenly.

Avoid adding water: Use only the moisture released by the vegetables to bind the mixture. Adding extra water can make the pakodas soft and oily.

Heat the oil: Heat enough oil for deep frying in a kadai over medium heat. Test the temperature by dropping a small portion of the mixture into the oil. It should rise gradually without browning immediately.

Shape the pakodas: Take small portions of the mixture and loosely drop them into the hot oil. Drop them randomly without pressing or shaping them, as the uneven edges become extra crispy.

Do not overcrowd: Fry the pakodas in small batches. Make sure they do not touch each other while frying.

Fry until crispy: Stir occasionally and fry over medium heat until the pakodas turn golden brown, crisp and crunchy.

Drain the pakodas: Remove the fried pakodas using a slotted spoon and drain them on a wire rack or absorbent paper.

Season and serve: Sprinkle chaat masala over the hot pakodas and serve immediately with green chutney, tomato sauce or a cup of masala chai.