Place besan or chickpea flour in a large bowl. Add a little water to make thick paste. Add more water little by little to make lump free smooth batter. Ideally, the batter should have a pouring consistency, but it should not be runny. Stir vegetables, coriander (cilantro) leaves, red chilies, grated ginger, and carom seeds (if using) into the batter. Season with salt.

Heat a tawa or griddle or frying pan over medium heat. Moisten a paper towel with oil, and rub the tawa lightly with the paper towel. Pour batter onto the tawa, using approximately ¼ cup for each pancake. Using the back of a spoon, spread the batter into a thin, round circle. Pour a little oil around the pancake, and cook for 3-4 minutes. When browned, flip over to cook the other side. When done, remove from heat. Continue with more oil, and remaining batter. (I made 5 medium-sized pancakes).

Serve hot.