Grate the Fresh Ginger (1 inch) and Garlic (3 clove) into the bowl.
Add Chickpea Flour (2 cup), Cumin Seeds (2 teaspoon), Crushed Red Pepper Flakes (1 teaspoon), Chili Powder (2 teaspoon), Ground Turmeric (1/2 teaspoon), and Salt (to taste) into the bowl.
Add Water (1 cup) and stir to create a thick batter, about the consistency of pancake batter.
Dice Potato (1 cup) and boil.
Chop Cauliflower (1 cup).
Slice Onion (1 cup).
Slice Green Cabbage (1 cup).
Rough chop the Green Chili Pepper (2).
Mix potato, cauliflower, onion, green cabbage, and green chili pepper in a large bowl.
Heat Canola Oil (to taste) (fror deep frying) to 375 degrees F (190 Degrees C). Drop small clumps of the batter/vegetable mixture into oil and deep fry until golden brown.
Serve immediately or at room temperature!