Traditionally Indian pakora uses chickpea flour in the batter to coat the vegetables before frying.
This is a recipe for the type of vegetable pakora you might find in an Indian restaurant, but you can use any combination of vegetables or a single vegetable. It makes a very fluffy batter akin to tempura. Make sure you drain them well on a rack or paper towels for the best crispiness. www.indianfoodforever.com/snacks/vegetable
Though not necessarily something you would want to have on a regular basis for a balanced diet, they make great treats for a special occasion or when you really want something with a crunch like onion rings.
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