Mix together the chickpea flour, rice flour, salt, cumin seeds, ajwan seeds, coriander, baking soda, tumeric and cayenne if you are using it.
Add water, mixing until a smooth batter forms (similar to pancake batter).
Add the cilantro and mix.
Place the oil into a frying pan and heat on medium/high heat, you know the oil is hot enough when a drop of batter dropped in will rise to the top straight away but not immediately change color. When oil is hot enough dip vegetables into batter one at a time and drop carefully into the hot oil. It is best to fry smaller batches of pakoras. Turn the pakoras from time to time to ensure even browning.
The pakoras are done when they are golden brown, which should take approximately 5 minutes. If your pakoras are greasy then you may be frying them on too low heat. If your pakoras are turning brown before the vegetables inside cook then lower your heat.