Mixed Vegetable Pakoras

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Green Chutney:

2 to 3 small Thai green or serrano chilies, roughly chopped (seeds removed for less heat)

2 bunches cilantro, leaves and tender stems roughly chopped (about 4 cups) 

2 small cloves garlic

One 1-inch piece ginger, peeled and roughly chopped

1 bunch mint, leaves picked (about 1 cup)

Juice from 2 limes (about 3 tablespoons)

1/2 teaspoon granulated sugar 

1/4 teaspoon roasted ground cumin (see Cook's Note)

Kosher salt 

Batter:

2 1/2 cups chickpea (besan) flour, plus more if needed

1/4 cup chopped cilantro leaves and tender stems

1 teaspoon ajwain (carom) seeds (see Cook's Note)

1/8 teaspoon asafoetida (hing) (see Cook's Note)

1 teaspoon crushed red chili flakes 

A pinch of baking soda, optional, for making the batter puffy

Kosher salt 

Vegetables:

Canola oil, for frying

1 leaf curly kale, stemmed and chopped (1 cup)

1/2 small yellow onion, chopped

2 cups small cauliflower and/or broccoli florets

1 medium red onion, quartered and sliced 1/4-inch-thick

1 large Yukon gold potato, peeled and sliced 1/4-inch-thick 

Flaky sea salt, for sprinkling