Aloo-Veggies Chop / Potato-Veggies Pakoda

INGREDIENTS:
Boiled potatoes (2).
Grated Cauliflower, Carrot, Beans, Cabbage, Peppers (2 cups).
Salt to taste. 
Black pepper powder.
Lemon juice (2 TBs).
Ginger paste (1 TBs).
Red chili powder.
Besan/ Chick pea flour (1 cup).
Baking soda (a pinch of).
Oil for frying.

PROCEDURE:
Prepare a  thick batter of besan, salt, soda, bit of red chili powder and beat it well, so that a smooth batter is formed without lumps.
Saute the vegetables in about 1 Tsp of oil in a non-stick pan and keep aside.
Now mash potatoes in the same bowl, add salt, pepper powder, lemon juice, ginger paste, red chili powder and mix well.
Now mix all the ingredients well and make small small dumplings out of it.
Now press the dumplings in between each palm, so that it forms a small circular thin circle.
Now heat oil in a pan, enough of deep frying.
Now as the oil gets heated repeat the process of flattening the dumplings into small circle.
Now as oil is done well.
Dip each of flattened vegetable dough in chick pea batter and deep fry them in oil till golden brown in simmer mode, once you find the fry is about to be done, raise the flame and then slowly remove them from oil with help of strainer, else in low flame the pakodas absorb more oil into itself.
Repeat the procedure for remaining pakoda.
Sprinkle some rock salt over it and serve with evening tea or coffee. Best tasted and craved during rains.