Use whatever vegetables you've got.
First prepare all the vegetables: you are aiming for everything to be in long thin strips of roughly equal size . Place all the vegetables, fresh cilantro and chile in a large mixing bowl and sprinkle over the salt, turmeric and chili powder. Mix together until they are well combined; hands are best for this to make sure that all the vegetables are covered. Use disposable gloves if you are worried about turmeric stains.Sprinkle over the ground rice and mix together well.
This will give a lighter and crispier texture when the pakora are cooked.To fry the pakora, pre-heat plain vegetable oil to 180ºC/350°F. A deep-fat fryer is the best option if you have one, if not you can use a saucepan or wok, but never fill the pan more than half full and never leave hot oil unattended. To test the temperature drop a tiny amount of the batter into the hot oil; it should float up to the surface and turn golden-brown within a minute.