Step 1

Toss scallions, onion, cabbage, carrots, and sugar snap peas in a large bowl to combine. Sprinkle in coriander, red chili powder, and cumin; season generously with salt (about 1 Tbsp.). Toss again; let sit 30 minutes.

Step 2

Pour oil into a large pot to come 2" up sides; fit with thermometer. Heat over medium until thermometer registers 350°. Whisk chickpea flour, rice flour, baking powder, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl. Working in batches, knead flour mixture into vegetables with your hands, waiting until flour mixture is absorbed before adding more.

Step 3

Working in 3 batches and adjusting heat to maintain oil temperature, pull off bite-size pieces of dough (about 2") and gently stretch out as you carefully drop into oil (8–10 pieces per batch). Fry, turning often, until deep golden brown, about 3 minutes. Using a slotted spoon, transfer bhajia to paper towels; season with salt.

Step 4

Serve bhajia with chutney and spiced ketchup for dipping.